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The black pepper plant, scientifically known as Piper nigrum, is a flowering vine, native to the Malabar Coast of India, that is cultivated for its fruit, the peppercorn. These peppercorns are dried and used as a spice and seasoning. The plant is a perennial, woody climber, reaching up to 10 meters (33 ft) in its natural habitat, but typically maintained at a more manageable 3-4 meters (10-13 ft) when cultivated. It features glossy, green, heart-shaped leaves and produces small white flowers on long spikes. The fruits, known as peppercorns, are small, round, and turn from green to red when ripe.
Here’s a more detailed description:
- Growth Habit: A perennial vine, often cultivated on supports like trees or poles.
- Leaves: Alternate, broadly lanceolate (spear-shaped) with variations in shape, glossy green.
- Flowers: Small, white, arranged in dense, thin spikes.
- Fruits: Drupes (single-seeded berries) about 5mm in diameter, turning from green to red when ripe.
- Peppercorns: The dried fruits are used as the black pepper spice, but can also be processed into white or green pepper.
- Climate and Soil: Thrives in humid tropics with high rainfall, temperatures between 23-32°C (73-90°F), and well-drained, slightly acidic soil (pH 5.5-6.5).
- Cultivation: Typically propagated from cuttings, often taken from high-yielding vines.
- Lifespan: Can live for over 30 years, with commercial yields for 12-20 years.
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