USES Pepper is largely used by meat packers and in canning, pickling, baking, considering for its preservative value. It has the ability to correct the seasoning of dishes, therefore used as a final dash at the end of cooking to effectively adjust the flavor. It is an important component of culinary seasoning of universal use and is an essential ingredient of numerous commercial foodstuffs. It is also used as an ingredient in spice mixes. White pepper is used in products like mayonnaise where black specks of black pepper are not liked. Other products in use are pepper oil, oleoresin, microencapsulated pepper, green pepper in brine, dehydrated green pepper, frozen pepper, etc. Black pepper is an essential ingredient in Indian system of medicine. Piperine, the pungent principle in pepper oleoresin helps to enhance bio-availability and therefore used in pharmaceuticals. The major functional properties of pepper are analgesic, antipyretic, anti-oxidant and anti-microbial. INDIAN NAME OF SPICES Hindi Kali mirch Bengali Kala morich, golmorich Gujarati Kalamari, kalomirich Kannada Kare menasu Kashmiri Marutis Malayalam Kurumulaku, nallamulaku Marathi Mira, kali mirch Oriya Gol maricha Punjabi Kali mirch Sanskrit Marich ushna, hapusha Tamil Milagu Telugu Miriyala tige Urdu Kali mirch, Siah mirch FOREIGN NAME OF SPICES Spanish : Pimienta French : Poivre German : Pfeffer Swedish : Peppar Arabic : Filfil Aswad Dutch : Peper Italian : Pepe Portuguese : Pimenta Russian : Pyerets Japanese : Kosha Chinese : Hu-Chiao