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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.

Books

Diane Ackerman, 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)

Chandler Burr, The Emperor of Scent: A Story of Perfume, Obsession, and the Last Mystery of the Senses (New York: Random House, 2002)

Charles Corn, The Scents of Eden: A Narrative of the Spice Trade (New York: Kodansha America, Inc., 1998)

Andrew Dalby, 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)

Ian Hemphill, The Herb and Spice Bible (Toronto: Robert Rose, 2002).

Michele Anna Jordan, Salt and Pepper: 135 Perfectly Seasoned Recipes (New York: Broadway Books, 1999).

Gray Kunz and Peter Kaminsky, The Elements of Taste (New York: Little, Brown, 2001).

Jill Norman, 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)

Waverly Root, 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 Company, 1969)

Wolfgang Schivelbusch, Tastes of Paradise: A Social History of Spices, Stimulants and Intoxicants (New York: Pantheon Books, 1992)

Jack Turner, Spice: The History of a Temptation (New York: Alfred A. Knopf, 2004).

___, 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).

Articles

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.

Websites

http://apu.sfn.org/content/Publications/BrainBriefings/smell.html. 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 pepper.

www.ita.doc.gov/td/industry/otea/Trade-Detail/Latest-December/Imports/09/090411. 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 printed catalogue.

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.

Other

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 Sarawak.

Spice Statistics 2000, ASTA Report #364. American Spice Trade Association. Fax: 202-367-2127.

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