Produce of India: Black pepper is cultivated to a large extent in Kerala, Karnataka and Tamil Nadu and to a limited extent in Maharashtra, North Eastern states and Andaman and Nicobar Islands. Kerala and Karnataka account for major portion of production of black pepper in the country.

History: Black pepper is native to the Malabar Coast of India and is one of the earliest spices known as the “King of Spices.” Black pepper also has a limited  usages in medicine as a carminative (to relieve flatulence) and as a stimulant of gastric secretions. Black peppercorns can also be dried to prepare pepper essential oils which are used to make a multitude of beauty products and medicines.

Active Ingredient: Black pepper, with piperine as an active ingredient, holds rich phytochimistry that also includes volatile oil, oleoresine and alkaloids. The free- radical scavenging activity of black pepper and its active ingredients be helpful in chemoprevention and controlling progression of tumor growth.