Piper nigrum or black pepper plant is an ideal cultivation plant. The exotic origin from southern India grows there in the tropical part of the country.
The heart-shaped leaf of the black pepper plant is fresh green in color. On the older leaf, little black dots appear at the bottom of the leaf.
This is the result of flavored sugars and a normal phenomenon. The pepper plant is best tied to a bamboo stick or kept as a hangover.
The bloom consists of an elongated green bunch occupied with small green spheres.
The fruits grow into green spheres of approximately 0.5 cm diameter. If the grains are red, the peppercorns can be picked. The peppercorns are cooked briefly to break the cell walls and remove the flesh.
Then allow the peppercorns to dry in the sun after which the black peppercorn remains. Keep this in an airtight pot after drying so that the aroma stays well for longer.
It is not necessary to cook the fresh peppercorn, they can also be dried immediately.
Of course, the peppercorn is also fresh if used to be green or red. The taste is then fresh and spicy.
The Piper nigrum blooms almost all year long so that fresh pepper can be harvested all year long.
The plant can be kept in potting soil and slightly moist is sufficient. Do not keep wet and lightly brush 1x every 3 weeks with Herb focus during the growing season from May to September.
If the plant grows too much, you can trim it at any time of the year.
Winter hardness zone 12 (+ 12ºC).