Piper

Genus of Piperaceae

Food, Plant source foods, Flowering plats (angiospermae), Mesangiosperms, Magnoliids, Piperales, Piperaceae

Consumption area(s): Earth

Note: For better understanding, please read the article on flowering plants (angiospermae) first. If you come across unfamiliar words, you can click on any highlighted term to open the glossary with definitions of key botanical terms.

Introduction

The genus Piper, also referred to as pepper plants or pepper vines, is notable for its economic and ecological importance within the Piperaceae family. This genus encompasses approximately 1,000 to 2,000 species, including shrubs, herbs, and lianas, many of which dominate their native ecosystems.

Belonging to the group known as Magnoliids, these plants are a type of angiosperm that do not fit into either the monocot or eudicot categories. Within the Piperaceae family, the closest relatives are members of the Saururaceae family, commonly called the lizardtail family. These two families share distinctive tail-shaped inflorescences covered with numerous small flowers, although Saururaceae species tend to be more delicate and often live in wet or amphibious habitats. A more distant relative is the Aristolochiaceae family, also known as the pipevine family.

Both the scientific term Piper and the common name pepper have their origins in the Sanskrit word pippali, which specifically referred to the long pepper (Piper longum).

Description of Piper

Most species in the Piper genus grow as herbs or vines, while some develop into shrubs or even small trees. The fruit of these plants, commonly known as peppercorns when round and pea-sized, are primarily spread by birds in the wild. However, small fruit-eating mammals, such as bats, also contribute to seed dispersal. Despite containing chemical compounds that deter herbivores, some insects and flea beetles have adapted to tolerate these defenses.

Black pepper (Piper nigrum) is by far the most consumed species worldwide, available in three main forms: green, white, and black peppercorns. Today, these varieties rank among the most widely used plant-based spices globally.

Due to Piper’s wide distribution, fruits from various species are important spices worldwide. Long pepper (Piper longum) ranks as the second most popular Piper spice, known for its chili-like heat and use of the entire inflorescence. Cubeb pepper (Piper cubeba) remains a significant spice around the Indian Ocean. West African pepper (Piper guineense) is common in West African cooking and sometimes part of East African berbere spice, but less known outside Africa now.

Besides seeds, Piper leaves are also widely used. In West Africa, uziza leaves (Piper guineense) flavor Nigerian stews. Mexican cuisine uses hoja santa (Piper auritum), while in Southeast Asia, lolot (Piper lolot) wraps grilled meat in Indochina, and wild betel (Piper sarmentosum) is eaten raw or cooked in Malay and Thai dishes. The stems and roots of Piper chaba are spices in Bangladeshi food.

Classification of Piper

This genus is classified based on the plant species. Among these are:

• Kava
• Cubebe pepper
• Long pepper
• Black pepper (from which green pepper, white pepper, and common black pepper are derived)