How to Grow Pepper Plants

In short: Black pepper (Piper nigrum) is a tropical climbing vine that starts fruiting 3-4 years after sowing, with the richest harvests between years 6 and 15. Grow it in partial shade in humus-rich, moist soil with a support to climb, and keep it at a minimum of about 12 °C in winter, as it is not frost-resistant.

Black pepper (lat. Piper nigrum) is a climbing plant belonging to the pepper family (lat. Piperaceae). The pepper plant is sometimes called by the name of its fruit - black pepper. Black pepper originates from the Malabar Coast in South India, where it is still widely cultivated. From its homeland, its cultivation has spread to all tropical regions, particularly to southern India, Indonesia, the Malay Peninsula, Central America, and the Philippines. In our country, mature plants can be found mainly in botanical gardens. Pepper has been cultivated since ancient times. Alexander the Great brought pepper fruits to Europe after his campaign to India. Pepper was very rare for centuries and consequently very expensive. The plant was unknown in Europe. The pepper plant was first described in Marco Polo's travelogue. In the Middle Ages, the use of pepper was forbidden in monasteries because it acts as an aphrodisiac, and the medieval church had significant objections to these effects.

Everyone knows pepper as a spice, but what is the difference between individual types?

• Black pepper is obtained by picking still unripe pepper fruits. The suitable time is when the fruits start to turn slightly red. The harvested fruits are dried in the sun until the skin darkens and wrinkles. No further processing of the fruit is needed, which is why this type of pepper is also the cheapest. In the kitchen, black pepper is the most commonly used. Its aroma is pleasantly earthy, mixed with a slightly sweet scent and a distinctive peppery taste. Black pepper is used ground, crushed, or whole. Whole black peppercorns are very hard, so they are only used for flavoring broths, sauces, and other dishes.

• Green pepper is also obtained from the black pepper plant by picking clusters of still unripe fruits when they are still fully green. To preserve the color, aroma, and soft consistency, they are pickled in vinegar or brine. Green pepper is particularly favored by gourmets. Due to the more complex preparation, green pepper is slightly more expensive, but its delicate taste is certainly worth it. Green pepper has a finer aroma and fresh taste. Compared to black pepper, it is less sharp. It is most often used whole or crushed. Green peppercorns are soft and are very often added to pâtés, fillings, and cheeses.

• Red pepper is obtained in almost the same way, except the berries (fruits) are harvested later, when the berries turn red.

• White pepper is obtained from fully ripe fruits, which are soaked and peeled to remove the outer skin. The peeled fruits are dried in the sun until the interior whitens as much as possible. White pepper has a milder taste than other types of pepper and is not as pungent. Due to the removal of the skin, white pepper lacks the sweet aroma. However, the pure pepper aroma is all the more intense. Because white pepper is very hard, it is most commonly used ground. It is particularly suitable for cream and butter sauces.

Kitchen Tip

Grind your pepper in a mill just before use to preserve its aroma. With prolonged storage, pepper loses its characteristic taste and fragrance.

What Does Black Peppercorn Plant Look Like?

The peppercorn plant is a perennial, woody vine that climbs with adventitious roots up to a height of around 15 metres. The leaves are alternate, petiolate, 4-14 cm long and approximately 4-5 cm wide. The blade is elliptical to lanceolate with prominent veins. The leaves are typically leathery, dark green on the upper side and light green on the underside. Cylindrical spikes of small, inconspicuous flowers grow in the axils of supporting bracts. The fruits in the spikes are single-seeded, almost spherical in shape. Unripe fruits are green, later turning yellow and red when fully ripe. They reach approximately 5 mm in diameter.

Other Botanical Species of Peppercorn

• Long pepper (lat. Piper longum) is another botanical species of peppercorn. This type of pepper is similar to black pepper, except that its fruits (berries) are packed together in cylindrical, dense, 5 cm long spikes that grow together. Therefore, entire spikes are harvested. Long pepper is mainly cultivated in Java. It is not used in our cuisine because it is too hot and peppery.

• Narrow-leaved peppercorn (lat. Piper angustifolium) grows in the tropical forests of Central and South America, particularly in Peru and Chile. Its leaves are stiff, short-petiolate, oblong-lanceolate with an asymmetric base and serrated edge. The fruits (berries) of narrow-leaved pepper have a blunt quadrangular shape. In dried form, they are called matico.

• Cubeb pepper (lat. Piper cubeba) is cultivated in the Sunda Islands and the Antilles. The leaves are longer and narrower, the fruits are packed into dense cylindrical clusters. In shops, the fruits of this pepper species can be found under the name tailed pepper (piper caudatum) or cubeb berries (baccae cubebae).

Growing Black Pepper

Black pepper prefers partial shade; direct sunlight can be harmful. Pepper plants thrive in room temperatures. The plants do well in well-aerated, humus-rich soils. Black pepper appreciates high air and soil moisture. Excessive dryness, as well as prolonged rain and strong winds, are not tolerated by pepper plants. When growing, remember that this is a climbing plant, so provide it with support to climb on. Black pepper begins to bear fruit 3-4 years after sowing, with the most abundant harvest occurring between years 6-15. With proper care, black pepper can grow for up to 60 years. However, you must not let it freeze during that time - black pepper is not frost-resistant! For a good harvest, you can fertilize the pepper plant from spring to autumn; ideally, add nutrients about 2-3 times per month. In winter, significantly reduce or completely stop fertilizing. Watering is also less frequent in winter, but never let the soil dry out completely. You can also lower the temperature, with a minimum of around 12°C. In early spring, increase watering again. When growing black pepper indoors, occasional misting will benefit the plants by increasing air humidity. In spring, transplant young plants into a mixture of leaf mold, compost soil, and sand (a suitable ratio is 2:2:1). During summer, you can keep the pepper plant outdoors in a partially shaded location. Black pepper is propagated using cuttings with one to two nodes; if you don't have a mature plant at hand, you can grow black pepper from seeds. It's not complicated. Plant pepper seeds in unwashed river sand or in the same soil mixture used for transplanting. Place the seed tray in a bright location, preferably without direct sunlight. For germination, consistent high moisture and higher temperature are suitable, which can be achieved, for example, by using a mini greenhouse. After the seeds germinate, keep the substrate constantly moist so the seedlings don't dry out.

Effects of Pepper

Pepper has stimulating effects on the human body, which is why it is considered a natural aphrodisiac. It stimulates blood circulation and raises blood pressure, thereby increasing the supply of nutrients and oxygen to organs. After consuming pepper, we may experience a surge of energy and heightened senses. The increased blood flow to organs also increases their sensitivity to stimuli, which enhances pleasure when some of them are stimulated. This is why pepper is one of the spices added to love potions. Adding pepper to a dish enhances its flavour, but also helps the stomach with digestion. The essential oils contained in pepper promote the production of saliva and digestive juices, speeding up and facilitating food digestion. Pepper also has mild disinfectant effects and helps prevent bloating. Consuming pepper can also have healing effects, especially during colds. Thanks to the stimulation of blood circulation and increased blood flow to organs, the body begins to warm up more, which can improve coughing or initiate the sweating process. A dish or drink seasoned with pepper is also excellent after a long winter walk, when feeling cold, with low blood pressure, and when experiencing cold hands and feet.

When using pepper, follow the principle of moderation – after all, it is a strongly aromatic, pungent spice. It should be consumed sparingly especially by pregnant women, people suffering from high blood pressure, and individuals with stomach ulcers and excess stomach acid.