Ceylon Black Pepper in the Kitchen

Ceylon Black Pepper in the Kitchen

Black Pepper  

One of the earliest spices known to man. Known as the “King of Spices”. Largest commodity in the international spice trade. Pepper refers to a group of spices derived from different plants, primarily from the Piperaceae family. The most common type of pepper is black pepper ( Piper nigrum ), which is widely used as a seasoning and spice worldwide. Other types of pepper include white pepper, green pepper, and pink or red peppercorns.  

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Crop botany  

Family : Piperaceae   

Genus : Piper   

Species : Piper nigrum  

Vine  

  • Woody perennial   
  • Ever green   
  • Dimorphic branches  
  • Orthotropic (Vegetative)  
  • Plagiotropic (Reproductive)  

Leaves  

  •  Simple, Alternate, Glabrous   
  •  2-5 cm long Petiole   
  •  Ovate leaf blade  
  •  Shiny dark green above   
  •  Pale and densely glandular  dotted beneath   
  •  5-7 veins  

Inflorescence  

On plagiotropic branches   

  • Spikes 3-15 cm long  
  • 50-150 flowers  
  • Flowers unisexual or bisexual  
  • No perianth   
  • Stamens 2-4   
  • Stigma with 3-5 lobes  

Fruit (Berries)  

Globose drupes   

  •  4-6 mm diameter   
  •  Sessiles  
  •  Pulpy meso carp, red when mature  
  •  Seeds 3-4 mm in diameter  

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Best Growth Conditions for cultivation  

Climate and Soil:   

Pepper plants thrive in tropical climates with a temperature range of 75°F to 95°F (24°C to 35°C). Not less than 1,750 mm per annum They require well-drained soil rich in organic matter. Areas with prolonged drought, should have facility for irrigation. Sufficient rainfall during the flowering season will ensure good pollination. The ideal pH range for pepper cultivation is between 5.5 and 6.5.  

Wind   

  • Continuous strong wind is harmful  
  • Sheltered valleys and leeward slopes are best for   
  • Cultivation pepper in mid and up country  

Elevation   

  • Can be grown from sea level up to elevation of about 1,200 m above sea level  

Cultivars  

There are 10 local lines have been identified by the Department of Export Agriculture  

  • IW5  
  • MB12  
  • MW21   
  • GK49   
  • Selected local lines are mass produced as a composite mixture named as PNM 1  

Propagation

Type of cuttings 

Three types of stem cuttings can be used for vegetative propagation 

  Terminal stems 

• for field planting

Lateral branches

  • grow as a bush

Basal runners 

• Provide excellent planting material

Nursery Management of Pepper

Bamboo Method

Split section of bamboo of suitable length

Fill the rooting medium in to two halves 

Place it an angled position beside a young growing pepper vine

Heap Method

Two parallel trenches are dug at a distance of about 1m apart (EW direction) 

Width - 0.3 m • Length – convenient length

Each trench is filled with a mixture of equal parts of, 

Top soil

Cattle manure 

Coir dust

Sand 

Add 1% of Supper phosphate

A soil heap is made between two trenches at an angle of 450 to 600 

Some compaction is needed to remain the heap for few years

About 5 cm thick layer of rooting medium (coir dust : cow dung in equal parts) is spread and maintain over the heap 

Rooted cuttings are planted at 15 cm interval on the trench

Provide shade and water daily

Apply nutrient solution every 15 days 

1kg Urea, 0.75kg conc superphosphate, 0.5 kg MOP and 0.2 kieserite in250 l of water 

  • 250 ml per vine

 

 

 



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