Pepper plant with immature peppercorns Scientific classification

 uses, see Peppercorn (disambiguation).
Black pepper

Pepper plant with immature peppercorns
Scientific classification
Kingdom:    Plantae
(unranked):    Angiosperms
(unranked):    Magnoliids
Order:    Piperales
Family:    Piperaceae
Genus:    Piper
Species:    P. nigrum
Binomial name
Piper nigrum
L.[1]
Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. The fruit, known as a peppercorn when dried, is approximately 5 millimetres (0.20 in) in diameter, dark red when fully mature, and, like all drupes, contains a single seed. Peppercorns, and the ground pepper derived from them, may be described simply as pepper, or more precisely as black pepper (cooked and dried unripe fruit), green pepper (dried unripe fruit) and white pepper (unripe fruit seeds).
Black pepper is native to south India, and is extensively cultivated there and elsewhere in tropical regions. Currently Vietnam is the world's largest producer and exporter of pepper, producing 34% of the world's Piper nigrum crop as of 2008.
Dried ground pepper has been used since antiquity for both its flavor and as a medicine. Black pepper is the world's most traded spice. It is one of the most common spices added to European cuisine and its descendants. The spiciness of black pepper is due to the chemical piperine, not to be confused with the capsaicin that gives fleshy peppers theirs. It is ubiquitous in the modern world as a seasoning, and is often paired with salt.
Contents  [hide]
1 Etymology
2 Varieties

10.10

Canola (rapeseed)    7.365    63.276    28.142    9-11    19-21    -    400 °F (204 °C)[24]
Coconut    91.00    6.000    3.000    -    2    6    350 °F (177 °C)[24]
Corn    12.948    27.576    54.677    1    58    28    450 °F (232 °C)[30]
Cottonseed    25.900    17.800    51.900    1    54    19    420 °F (216 °C)[30]
Flaxseed/Linseed (European)[31]    6 - 9    10 - 22    68 - 89    56 - 71    12 - 18    10 - 22    225 °F (107 °C)
Olive    14.00    72.00    14.00    <1.5    9–20    -    380 °F (193 °C)[24]
Palm    49.300    37.000    9.300    -    10    40    455 °F (235 °C)[32]
Peanut    16.900    46.200    32.000    -    32    48    437 °F (225 °C)[30]
Safflower
(>70% linoleic)    8.00    15.00    75.00    -    -    -    410 °F (210 °C)[24]
Safflower
(high oleic)    7.541    75.221    12.820    -    -    -    410 °F (210 °C)[24]
Soybean    15.650    22.783    57.740    7    54    24    460 °F (238 °C)[30]
Sunflower
(<60% linoleic)    10.100    45.400    40.100    0.200    39.800    45.300    440 °F (227 °C)[30]
Sunflower
(>70% oleic)    9.859    83.689    3.798    -    -    -    440 °F (227 °C)[30]
Fully hydrogenated
Cottonseed (hydrog.)    93.600    1.529    .587        .287[22]       
Palm (hydrogenated)    47.500    40.600    7.500               
Soybean (hydrogen.)    21.100    73.700    .400    .096[22]           
Values as percent (%) by weight of total fat.
Lard around the world
Lard generally refers to wet-rendered lard in English, which has a very mild, neutral flavor, as opposed to the more noticeably pork flavored dry rendered lard, which is also referred to as dripping or schmalz. Dripping (or schmalz) sandwiches are still popular in several European countries - in Hungary they're known as zsíroskenyér ("lardy bread") or zsírosdeszka ("lardy plank"), and in Germany pork fat is seasoned to make "Fettbemme". Similar snacks are sometimes served with beer in Poland, Czech Republic and Slovakia. They are generally topped with onions, served with salt and paprika, and eaten as a side-dish with beer. All of these are commonly translated on menus as "lard" sandwiches, perhaps due to the lack of familiarity of most contemporary English native speakers with dripping. Attempts to use Hungarian zsír or Polish smalec (both meaning "fat/lard") when British recipes calling for lard will reveal the difference between the wet-rendered lard and dripping.[33][34] In Taiwan, Hong Kong, and Macao, as well as in many parts of China, lard was often consumed mixed into cooked rice along with soy sauce to make "lard rice" (豬油拌飯 or 豬油撈飯).Black pepper
From Wikipedia, the free encyclopedia
"Peppercorn" redirects here. For other

11 g Protein 0 g Cholesterol 95 mg Zinc 0.1 mg Selenium 0.2 mg

a relatively high smoke point, attributable to its high saturated fatty acids content. Pure lard is especially useful for cooking since it produces little smoke when heated and has a distinct taste when combined with other foods. Many chefs and bakers deem lard a superior cooking fat over shortening because of lard's range of applications and taste.
Lard
Nutritional value per 100 g (3.5 oz)
Energy    3,765.6 kJ (900.0 kcal)
Carbohydrates    0 g
Fat    100 g
- saturated    39 g
- monounsaturated    45 g
- polyunsaturated    11 g
Protein    0 g
Cholesterol    95 mg
Zinc    0.1 mg
Selenium    0.2 mg
Fat percentage can vary.
Percentages are roughly approximated
using US recommendations for adults.
Source: USDA Nutrient Database
Comparative properties of common cooking fats (per 100g)
Total fat    Saturated fat    Monounsaturated fat    Polyunsaturated fat    Smoke point
Sunflower oil    100g    11g    20g (84g in high oleic variety[22])    69g (4g in high oleic variety[22])    225 °C (437 °F)[23]
Soybean oil    100g    16g    23g    58g    257 °C (495 °F)[23]
Canola oil    100g    7g    63g    28g    205 °C (401 °F)[22][24]
Olive oil    100g    14g    73g    11g    190 °C (374 °F)[23]
Corn oil    100g    15g    30g    55g    230 °C (446 °F)[23]
Peanut oil    100g    17g    46g    32g    225 °C (437 °F)[23]
Rice bran oil    100g    25g    38g    37g    213 °C (415 °F)
Vegetable shortening (hydrogenated)    71g    23g (34%)    8g (11%)    37g (52%)    165 °C (329 °F)[23]
Lard    100g    39g    45g    11g    190 °C (374 °F)[23]
Suet    94g    52g (55%)    32g (34%)    3g (3%)    200°C (400°F)
Butter    81g    51g (63%)    21g (26%)    3g (4%)    150 °C (302 °F)[23]
Because of the relatively large fat crystals fo