Black Pepper: King of Spice
Interview: Floyd Cardoz
Black Pepper: The King of Spices—Sources
Readers may enjoy the following books, articles and
websites which were used in the preparation of this article.
A Natural History of the Senses (New York: Vintage Books, 1995).
Jeffrey Alford and Naomi Duguid,
Hot Sour Salty Sweet: A Culinary Journey Through Southeast Asia (New
York: Artisan, 2000)
The Emperor of Scent: A Story of Perfume, Obsession, and the Last Mystery of
the Senses (New York: Random House, 2002)
The Scents of Eden: A Narrative of the Spice Trade (New York:
Kodansha America, Inc., 1998)
Dangerous Tastes: The Story of Spices (Berkeley and Los Angeles:
Univesity of California Press, 2000)
James A. Duke,
CRC Handbook of Medicinal Spices (Boca Raton: CRC Press, 2003)
The Herb and Spice Bible (Toronto: Robert Rose, 2002).
Michele Anna Jordan,
Salt and Pepper: 135 Perfectly Seasoned Recipes (New York: Broadway
Gray Kunz and Peter Kaminsky,
The Elements of Taste (New York: Little, Brown, 2001).
The Complete Book of Spices: A Practical Guide to Spices and Aromatic Seeds
(New York: Viking Studio Books, The Penguin Group, 1991).
Elizabeth Lambert Ortiz, contributing editor,
The Encyclopedia of Herbs, Spices and Flavorings (New York: A
Dorling Kindersley Book, 1992).
Carol Ann Rinzler,
The New Complete Book of Herbs, Spices and Condiments: A Nutritional,
Medical and Culinary Guide (New York: Facts on File, 2001)
Food: An Authoritative Visual History and Dictionary of Foods of the World
(New York: A Fireside Book, published by Simon & Shuster, Inc., 1980)
Frederic Rosengarten, Jr.,
The Book of Spices (Wynnewood, Pennysylvania: Livingston Publishing
Tastes of Paradise: A Social History of Spices, Stimulants and Intoxicants
(New York: Pantheon Books, 1992)
Spice: The History of a Temptation (New York: Alfred A. Knopf,
American Heritage Cookbook and Illustrated History of American Eating and
Drinking (American Heritage Publishing Co., Inc., 1964).
Larousse Gastronomique (New York: Clarkson Potter/Publishers, 2001).
R. W. Apple Jr., "Following the Pepper Grinder All the Way to Its Source,"
The New York Times, October 29, 2003, pp. D1 and D9.
M. Sarita Varma, “Brazilian Pepper Masquerades as the Indian Variety,”
Commodity Watch, The Financial Express, September 1, 2001.
___, “Relishing the Flavor,” The Economist Technology Quarterly, June
22, 2002, pp. 28-29.
___, “A Taste of Adventure: The History of Spices is the History of Trade,” The
Economist, December 19, 1998., pp. 51-55.
Website of the Society for Neuroscience. The Summer 1995 issue of Brain
Briefings explores “Smell and the Olfactory System.”
www.iisr.org/spices. Indian Institute of Spices Research website;
click on Black Pepper for information on the cultivation and harvesting of
International Trade Administration website; current trade data and analysis.
www.penzeys.com. On-line catalogue of America’s premier spice
purveyor; click on Peppercorns for a condensed version of pepper info in
www.peppertrade.com.br. Brazilian pepper trade statistics.
www.riverdeep.net/current/2002/01/012102_nose.jhtml. An educational
website that explains how smell receptors connect to the sense of taste.
www.spizes.com/spiceonline/CategoryList/Peppercat.asp. A commercial
website for the spice industry that features crop, market and price reports,
plus a spice encyclopedia.
Penzey’s Spices, Catalogue of Seasonings. 1-800-741-7787. Printed catalogue
of America’s premier spice purveyor. Peppercorn section includes excellent
short pieces on black, white and green peppercorns, and pepper production in
Spice Statistics 2000, ASTA Report #364. American Spice Trade Association.