Black peppercorns

Tamil: milagu
Telugu: miriyalu
Hindi: kali mirch

pepper referred to in most recipes is this one!
The small, dark, unripe fruit of the pepper plant (Piper nigrum), used whole or ground as a pungent spice.
Most cooks today don’t appreciate the plentiful and inexpensive supply of a spice that was once so valuable and rare it was sometimes used as currency. Its merit was so high that many of the European sailing expeditions during the 15th century were undertaken with the main purpose of finding alternate trade routes to the Far East, the primary source of the prized peppercorn and other spices. Pepper in one form or other is used around the world to enhance the flavor of both savory and sweet dishes. Because it stimulates gastric juices, it delivers a digestive bonus as well. The berry is processed to produce three basic types of peppercorn-black, white and green. The most common is the black peppercorn, which is picked when the berry is not quite ripe, then dried until it shrivels and the skin turns dark brown to black. It’s the strongest flavored of the three-slightly hot with a hint of sweetness.

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