Pepper is of extreme antiquity. It received mention in the epic poems of the ancient Hindoos. Theophrastus differentiated between round and long pepper, the latter undoubtedly P. longum. Dioscorides and Plinius mention long, white and black pepper and dwell upon the medicinal virtues of spices. Tribute has been levied in pepper. In 408, Alaric the daring ruler of the barbaric Visigoths, compelled the conquered and greatly humiliated Romans to pay as part of the ransom 3,000 pounds of pepper. During the Dark and Middle Ages pepper was a very costly article, as is evidenced by the fact that it was frequently found among royal presents. The pepper-corn rents, which prevailed during the Middle Ages, consisted in supplying a certain quantity of pepper at stated times, usually one pound each month. The high price of pepper was the prime motive to induce the Portuguese to seek a sea-route to India, the land of pepper. The route via the Cape of Good Hope led to a considerable reduction in price. About this time, also, began the extensive cultivation of pepper in the Malay peninsula. The black pepper is the unripe, dried fruit of the pepper plant. The white pepper consists of the ripened fruits from which the pulpy pericarp has been removed. It is not nearly as pungent as the black pepper, but it has a more delicate aroma. Occasionally the dried black pepper is “decorticated” by blowing, thus giving the “corns” a smooth appearance resembling the white pepper. This is a very absurd proceeding, as by this process the most spicy portions are removed. The quality of the pepper is almost proportionate to the weight of the corns; the lighter the poorer the quality. After the fruits are dried they should be carefully winnowed to remove light grains and all refuse. Very frequently these winnowings are ground and placed on the market. Adulteration of pepper is quite common, especially when ground. A wise plan is never to purchase ground spices. Buy them whole and grind them at home or have them ground before your eyes. Good whole peppers should sink in water and should not crumble between the fingers. There are several commercial varieties of pepper, as Malabar, Penang, Batavia, etc., differing considerable in quality. The pungent taste of pepper is due to a resin and the odor is due to an ethereal oil. Besides these there is present an alkaloid known as piperin.