Where Does Pepper Come From? A Detailed Guide to the Main Producing Regions

Pepper is an indispensable seasoning when cooking Sichuan and Hunan dishes. In terms of taste and aroma, it is fairly pungent. What are the main pepper producing regions?

1. Pepper producing regions

In China, pepper producing regions include Hainan, Yunnan, Guangdong, Taiwan, China, Fujian, Guangxi and other provinces. Among them, Hainan's pepper output accounts for more than 90% of China's total output, mainly distributed in Haikou, Wenchang, Anding, Qiongzhong, Sanya and other counties and cities.

Internationally, the main pepper producing regions are Brazil, Vietnam, India, Indonesia, Malaysia and Sri Lanka. Vietnam is the number one pepper exporter, accounting for 40%-50% of the global pepper trade volume.

Pepper originated in tropical regions such as Southeast Asia and South Asia. It is said that Zhang Qian brought it back to China when he was sent on a mission to the Western Regions. By the mid-Ming Dynasty, pepper began to be introduced and cultivated, and its cultivation range gradually expanded, making it one of the common plants of later generations.

2. What are the benefits of eating pepper

1. The main component of pepper is piperine. It also contains a certain amount of aromatic oil, crude protein, crude fat and soluble nitrogen, and can remove fishy smells, cut greasiness and aid digestion.

2. Piperine has the effect of preventing breast cancer, and when combined with turmeric its anti-cancer effect becomes stronger.

3. Pepper is a natural decongestant. It can stimulate the cells of the nasal mucosa to produce diluted mucus, thereby clearing the nose and relieving cold symptoms.

3. Varieties of pepper

1. White pepper: This is the type of seasoning we use in daily life. It is the dried, nearly mature fruit of the pepper plant of the Piperaceae family. It has a fragrant aroma and is mainly produced in Guangdong, Guangxi and Yunnan. Its surface is yellow-white or pale yellow-white and smooth, with many light-colored linear stripes between the top and the base. Its medicinal value is slightly higher than that of black pepper.

2. Black pepper: This is also one of the seasonings often used in our diet. It is a flowering vine of the Piperaceae family, native to the Malabar Coast of India. It is cultivated in Guangxi, Guangdong, Yunnan, Hainan and other places in China, and its fruit tastes fairly pungent.

3. Green pepper: Green pepper has a lower level of spiciness and is used in cream and dairy products and duck dishes. It is mainly produced in Thailand, Brazil, Malaysia, Ceylon, Singapore and other places.

4. Red pepper: Red pepper is the fruit of the Brazilian pepper tree. Its places of origin are Brazil, Argentina and Paraguay, and it was later introduced to many places, mainly used as an ornamental or shade plant.

Pepper is mainly produced in tropical regions. Its taste is also fairly hot, so it should not be eaten in large amounts.