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Visiting a restaurant in the Western world or even a home often means finding salt and black pepper as common condiments on the table used to give taste to our dishes. Salt has been native to many regions and is commonly found; however, black pepper was a far more limited plant (<i>Piper nigrum</i>) that natively grew in South and Southeast Asia. The spread of this pepper is intertwined with ancient trade expansion that once connected the length of the Old World. In more recent times, this pepper became a fixed a daily condiment.

==Early History==

Archaeologically, we know that black pepper (Figure 1) was used at least by the 4th-3rd millennium BCE in India, although it likely goes even earlier. In fact, although pepper can be found in southeast Asia, it was probably India, and specifically in the province of Kerala, that black pepper was most utilized or native to. For centuries, it most likely was not traded very far from its places of origin, remaining in India and influencing Indian cuisine to this day. Eventually, however, we begin to get archaeological data that suggest pepper made it to Egypt sometime around the 3-2nd millennium BCE. Traces of black pepper have even been found on Ramses II, specifically in his nose, suggesting it was used in the mummification process. It was likely also used in other parts of the Near East by the 3rd millennium BCE; however, plant remains of pepper are difficult to detect so this can only be a conjecture.<ref>For more on the ancient use of black pepper, see: Ravindran, P. N., ed. 2000. <i>Black Pepper: Piper Nigrum.</i> Medicinal and Aromatic Plants--Industrial Profiles, v. 13. Australia: Harwood Academic, pg. 5.</ref>

In fact, trade and migration of Indo-Aryans in the 3rd and 2nd millennium BCE likely began to expand black pepper outside of its traditional confines in India. Indo-Aryans began to migrate across the Near East and into Europe, likely bringing their foods and tastes with them. However, archaeologically and historically, remains of pepper are very limited. This likely suggests it was either not very popular or too expensive for common consumption. Pepper can be preserved through drying easily enough, suggesting it was not preservation that would have been a major hurdle for its spread. However, it's relatively limited range where it can grow did likely make it more difficult to export to some markets.<ref>For more on migration and the movement of black pepper, see: Sidebotham, Steven E. 2011. <i>Berenike and the Ancient Maritime Spice Route.</i> The California World History Library 18. Berkeley: University of California Press.</ref>

==Spread of Black Pepper==

Trade in black pepper seems to have expanded by the 4th century BCE, reaching the Aegean and Europe more frequently. Black pepper was used as a spice for food, in particular meat. Dried foods such as meat often lacked taste; pepper was seen as a way to make stored foods that were dried or salted more flavorful. This period represented some of the early developments of what would become the Silk Road, suggesting some of the trade in spices such as pepper and black pepper specifically would have come via this route. With the conquests of Alexander, Greek colonist were now reaching India and contacts became more common.

[[File:Calicut 1572.jpeg|thumbnail|350px|left|Figure 2. Painting from 1572 showing the harbor at Calicut in Malabar, a key export city in the spice trade since late Antiquity.]]

The role of Arabian and Middle Eastern traders continued through the early Medieval period. After the disruptions of the fall of Rome, pepper only began to make a comeback in Europe by the later parts of the Medieval period. King Ethelred exacted pepper as a tax to allow European traders in Anglo-Saxon London. Arab traders controlled shipping in the Indian Ocean and trade across the Middle East, giving them a lot of power in trade activities in the Silk Road.

By the late Medieval Period, Italian traders from Genoa and Venice increasingly controlled much of the trade in pepper in Europe, where the price of black pepper in Europe remained very high. This likely meant that it was not as commonly consumed as it may have been even in the Roman period. Despite the high price for black pepper, it was still one of the most important products in the Silk Road. In fact, it became the chief spice trade in the Silk Road. To keep prices artificially high, traders even made stories such as black pepper being guarded by poisonous serpents, indicating that it was difficult to get. The black color was suggested to be a result from the fires that traders had to make to scare the serpents away.<ref>For more on Medieval traders in spices and black pepper, see: Woolgar, C. M, T Waldron, and D Serjeantson. 2009. <i>Food in Medieval England: Diet and Nutrition.</i> Oxford: Oxford University Press, pg. 16.</ref>

==Summary==

The history and spread of black pepper has been based on the history of trade and access to south Asia, from ancient to Medieval and more modern periods. Europe and China both had developed a taste for black pepper by the late 1st millennium BCE. It became a spice that became common to many cuisines in the Old World. In the Roman period, black pepper was a much sought after product by the Romans from India. The taste for pepper remained in Europe after the Roman period, but for much of the Medieval period, the control of trade routes by various middlemen restricted its consumption by only elite or upper classes. The Dutch and later British East Indian Company began to have more direct control in India, leading to a substantial increase in trade of black pepper that also lowered prices and made it a common condiment or spice. Today, the trade in black pepper is once again controlled regions that produce it rather than foreign states.

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