The word pepper is derived from the Sanskrit name pippali or pippalii, which is only one of the many names of pepper in Sanskrit language and that, was transferred via Greek péperi and Latin piper.

Black pepper is a native to Malabar, a region on the Western Coast of South India. This spice was prevalent in the biblical times as well. Later Arab traders established a pepper monopoly and transferred the spice via the spice route through the Arab peninsular and Egypt to European customers. Pepper was much used by the Romans and in the Early Middle Ages became a status symbol of fine cookery.

In the production of this spice that is popularly known as the king of all spices, India has always overshadowed others. Two of the most celebrated trade varieties of Indian black pepper are 'Malabar Garbled' and 'Tellichery Extra Bold'. India also offers green pepper in several processed forms like, frozen, dehydrated, freeze-dried and packed in brine.