The world's most popular spice, a berry grown in grapelike clusters on the pepper plant (a climbing vine native to India and Indonesia. The berry is processed to produce three basic types: black, white, and green.

Black Pepper is the most common; when picked the berry is not quite ripe, and then dried until it shrivels and the skin turns dark brown to black. Black is the strongest (slightly hot with a hint of sweetness) flavor of the three.

White peppercorn, less pungent, has been allowed to ripen, then the skin is removed and the berry dried. White peppercorns are smaller, have a smoother skin and a light-tan color with a milder flavor

The green peppercon is the soft, underripe berry that is usually preserved in brine. It has a fresh flavor that is less pungent than the berry in its other forms.

Indian Name:	Kali Mirch
Botanical Name :	Piper nigrum
Family Name :	Piperaceae