TROPICA - Black Pepper (Piper nigrum) - 20 Seeds

Worth knowing: Pepper is a vine, able to grow trailings stems of 10 metres in length. For more than 3000 years, pepper has been used as a spice. Pepper plants bear first fruits after 3 years and can be harvested over a period of 10 to 20 years. Harvested green pepper turns into black colour while being dried with the wrinkled surface being the product of shrinked pulp. The ancient name for pepper = pipali is derived from Indian. As time passed it developed into “Pfeffer“ (German), “pepper“ (English) and “poivre“ (French)

Origin: Native to the Malabar Coast in the Southwest of India.

Propagation: Leave the seeds to soak in water for a few hours. Mix moist cultivation soil with ¼ sand afterwards. Press the seeds about 1 cm deep into the soil, cover them with the soil mixture and place the cultivation container in a very warm location. The ideal temperature for germination is 25° to 30°C. High humidity in the container (spraying) will promote the germination process.

Place / Light: In Asia, the fruits are used to support the digestive system, against inflammations and headaches. In Europe, pepper, as whole peppercorns or ground, is used for flavouring and spicing dishes.

Care: When using standard soil, it should be loosen up with humus first. Water on a regular basis and fertilize weekly during the growing period.

Winter period: Winter care is the same as in summer. In any case, temperatures should not drop below 15°C.

Bonsai Suitability: No

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TROPICA - Black Pepper (Piper nigrum) - 20 - s

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About the item


TROPICA - Black Pepper (Piper nigrum) - 20

Worth knowing: Pepper is a vine, able to grow trailings stems of 10 metres in length. For more than 3000 years, pepper has been used as a spice. Pepper s bear first fruits after 3 years and can be harvested over a period of 10 to 20 years. Harvested green pepper turns into black colour while being dried with the d surface being the product of shrinked pulp. The ancient name for pepper = pipali is derived from Indian. As time passed it developed into “Pfeffer“ (German), “pepper“ (English) and “poivre“ (French)

Origin: Native to the Malabar Coast in the Southwest of India.

Propagation: Leave the to soak in water for a few hours. Mix moist cultivation soil with ¼ sand afterwards. Press the about 1 cm deep into the soil, cover them with the soil mixture and place the cultivation container in a very warm location. The ideal temperature for germination is 25° to 30°C. High humidity in the container (spraying) will promote the germination process.

Place / Light: In Asia, the fruits are used to support the digestive system, against inflammations and headaches. In Europe, pepper, as whole peppercorns or ground, is used for flavouring and spicing dishes.

Care: When using standard soil, it should be loosen up with humus first. Water on a regular basis and fertilize weekly during the growing period.

Winter period: Winter care is the same as in summer. In any case, temperatures should not drop below 15°C.

Bonsai Suitability: No

  • Price for 20 .
  • Four-colour-card with color photo.
  • can be started indoors any time throughout the year..
  • Seed cards with detailed information about propagation, place, care and hibernation..
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