Black peppercorns have been used as a spice for over 4000 years in cooking and medicine in the Far East.
In the 5th century AD Attila the Hun demanded 3000 pounds of peppercorns as a ransom for the city of Rome ‐ the spice was considered as valuable as gold.
The black pepper plant is a trailing vine with perfect heart shaped leaves.
It can climb up to 5 meters in height and produces long clusters of 20-30 flowers which hang down and turn into tiny round fruit ‐ the peppercorn.
Once dried the peppercorns become recognisable as the spice we use in cooking today.
It is used in aromatherapy to ease aching muscles boost the immune system improve circulation and comfort a tired spirit.
Traditionally used to treat immune circulatory and digestive complaints.
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