Black pepper is native to South East Asia and China, and is extensively cultivated there and elsewhere in tropical regions.
Peppercorns, and the powdered pepper derived from grinding 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 (dried ripe seeds).
White pepper has a slightly different flavour from black pepper due to the lack of certain compounds which are present in the outer fruit layer of the drupe but are not found in the seed.
Black pepper is produced from the still-green unripe drupes of the pepper plant.
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