Old, to some gold – pepper or the fruit as spice
Pepper - the oldest and still most important culinary condiment known to man. Of the 1,200 species of Piper, a genus native to the tropics, around 400 have been recorded from Malesia. Piper nigrum, the most commonly cultivated, is native to India. Pepper was brought to South-east Asia by Hindu mon...
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| Format: | Book Section |
| Language: | English English English English English English English English English |
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University Putra Malaysia
2012
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| Online Access: | http://psasir.upm.edu.my/id/eprint/19908/1/6_-_CHAPTER_6-4.pdf http://psasir.upm.edu.my/id/eprint/19908/2/pink_dry.JPG http://psasir.upm.edu.my/id/eprint/19908/3/green_pickled.JPG http://psasir.upm.edu.my/id/eprint/19908/4/black_mill-ground.JPG http://psasir.upm.edu.my/id/eprint/19908/5/IMGP4897.JPG http://psasir.upm.edu.my/id/eprint/19908/6/TNC_0065.JPG http://psasir.upm.edu.my/id/eprint/19908/7/TNC_0069.JPG http://psasir.upm.edu.my/id/eprint/19908/8/TNC_0068.JPG |
| _version_ | 1825946430592778240 |
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| author | Jutta, Mariam |
| author_facet | Jutta, Mariam |
| author_sort | Jutta, Mariam |
| collection | UPM |
| description | Pepper - the oldest and still most important culinary condiment known to man. Of the 1,200 species of Piper,
a genus native to the tropics, around 400 have been recorded from Malesia. Piper nigrum, the most commonly cultivated, is native to India. Pepper was brought to South-east Asia by
Hindu monks around 2000 years ago. In the Middle Ages, P. nigrum and Chilli peppers slowly replaced other types of pepper. |
| first_indexed | 2024-03-06T07:46:55Z |
| format | Book Section |
| id | upm.eprints-19908 |
| institution | Universiti Putra Malaysia |
| language | English English English English English English English English English |
| last_indexed | 2024-03-06T07:46:55Z |
| publishDate | 2012 |
| publisher | University Putra Malaysia |
| record_format | dspace |
| spelling | upm.eprints-199082014-10-25T04:07:19Z http://psasir.upm.edu.my/id/eprint/19908/ Old, to some gold – pepper or the fruit as spice Jutta, Mariam Pepper - the oldest and still most important culinary condiment known to man. Of the 1,200 species of Piper, a genus native to the tropics, around 400 have been recorded from Malesia. Piper nigrum, the most commonly cultivated, is native to India. Pepper was brought to South-east Asia by Hindu monks around 2000 years ago. In the Middle Ages, P. nigrum and Chilli peppers slowly replaced other types of pepper. University Putra Malaysia 2012 Book Section NonPeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/19908/1/6_-_CHAPTER_6-4.pdf image/jpeg en http://psasir.upm.edu.my/id/eprint/19908/2/pink_dry.JPG image/jpeg en http://psasir.upm.edu.my/id/eprint/19908/3/green_pickled.JPG image/jpeg en http://psasir.upm.edu.my/id/eprint/19908/4/black_mill-ground.JPG image/jpeg en http://psasir.upm.edu.my/id/eprint/19908/5/IMGP4897.JPG image/jpeg en http://psasir.upm.edu.my/id/eprint/19908/6/TNC_0065.JPG image/jpeg en http://psasir.upm.edu.my/id/eprint/19908/7/TNC_0069.JPG image/jpeg en http://psasir.upm.edu.my/id/eprint/19908/8/TNC_0068.JPG Jutta, Mariam (2012) Old, to some gold – pepper or the fruit as spice. In: Nature's Yield and Wonders of Art (NYAWA)12: Fruits. University Putra Malaysia, Serdang, Selangor, pp. 70-75. ISBN 9789673442980 Nature (Aesthetic) - Exhibitions Fruit - Exhibitions Art and Science - Exhibitions English |
| spellingShingle | Nature (Aesthetic) - Exhibitions Fruit - Exhibitions Art and Science - Exhibitions Jutta, Mariam Old, to some gold – pepper or the fruit as spice |
| title | Old, to some gold – pepper or the fruit as spice |
| title_full | Old, to some gold – pepper or the fruit as spice |
| title_fullStr | Old, to some gold – pepper or the fruit as spice |
| title_full_unstemmed | Old, to some gold – pepper or the fruit as spice |
| title_short | Old, to some gold – pepper or the fruit as spice |
| title_sort | old to some gold pepper or the fruit as spice |
| topic | Nature (Aesthetic) - Exhibitions Fruit - Exhibitions Art and Science - Exhibitions |
| url | http://psasir.upm.edu.my/id/eprint/19908/1/6_-_CHAPTER_6-4.pdf http://psasir.upm.edu.my/id/eprint/19908/2/pink_dry.JPG http://psasir.upm.edu.my/id/eprint/19908/3/green_pickled.JPG http://psasir.upm.edu.my/id/eprint/19908/4/black_mill-ground.JPG http://psasir.upm.edu.my/id/eprint/19908/5/IMGP4897.JPG http://psasir.upm.edu.my/id/eprint/19908/6/TNC_0065.JPG http://psasir.upm.edu.my/id/eprint/19908/7/TNC_0069.JPG http://psasir.upm.edu.my/id/eprint/19908/8/TNC_0068.JPG |
| work_keys_str_mv | AT juttamariam oldtosomegoldpepperorthefruitasspice |