Oatmeal AI
Below is a list of all known varietals for Black Pepper. Click on a varietal name to view more detailed information.
| Varietal Name | Description | Soil Texture | pH Range | Organic Matter | Salinity Level | Hardiness Zone | Humidity | Water (in/wk) |
|---|---|---|---|---|---|---|---|---|
| Brazilian Black Pepper | Grown primarily in the Amazon region, offering a sharp and woody flavor with a slightly fruity undertone. | Loamy Soil | 7.4 - 7.8 | Moderate (2% - 4%) | 4 - 8 | 12A | High | |
| Ecuadorian Black Pepper | A lesser-known variety from Ecuador, with a distinctive earthy flavor and medium heat. | Loamy Soil | 7.4 - 7.8 | Moderate (2% - 4%) | 4 - 8 | 12A | High | |
| Indian Black Pepper | A general term for various pepper varieties from India, often known for strong heat and pungent flavor. | Loamy Soil | 7.4 - 7.8 | Moderate (2% - 4%) | 4 - 8 | 12A | High | |
| Jamaican Black Pepper | Known for its subtle sweetness and medium heat, often used in Caribbean cuisine. | Loamy Soil | 7.4 - 7.8 | Moderate (2% - 4%) | 4 - 8 | 12A | High | |
| Kampot Black Pepper | An esteemed pepper from Cambodia, known for its unique blend of heat, floral, and sweet flavors. | Loamy Soil | 7.4 - 7.8 | Moderate (2% - 4%) | 4 - 8 | 12A | High | |
| Lampong Pepper | A variety from Indonesia, offering a sharp, pungent flavor with a bit of smokiness. | Loamy Soil | 7.4 - 7.8 | Moderate (2% - 4%) | 4 - 8 | 12A | High | |
| Madagascar Black Pepper | A variety known for its fruity and slightly citrusy flavor, with a milder heat compared to other varieties. | Loamy Soil | 7.4 - 7.8 | Moderate (2% - 4%) | 4 - 8 | 12A | High | |
| Malabar Pepper | A famous variety from the Malabar Coast of India, known for its strong aroma and complex flavor. | Loamy Soil | 7.4 - 7.8 | Moderate (2% - 4%) | 4 - 8 | 12A | High | |
| Muntok Black Pepper | A pepper variety from Indonesia, prized for its intense heat and slightly smoky flavor. | Loamy Soil | 7.4 - 7.8 | Moderate (2% - 4%) | 4 - 8 | 12A | High | |
| Organic Black Pepper | Peppercorns grown without pesticides, known for their pure, robust flavor and strong heat. | Loamy Soil | 7.4 - 7.8 | Moderate (2% - 4%) | 4 - 8 | 12A | High | |
| Penja Black Pepper | A pepper variety from Cameroon, offering a rich, spicy flavor with floral and earthy notes. | Loamy Soil | 7.4 - 7.8 | Moderate (2% - 4%) | 4 - 8 | 12A | High | |
| Pondicherry Pepper | A pepper from India, renowned for its deep, intense flavor and sharp heat. | Loamy Soil | 7.4 - 7.8 | Moderate (2% - 4%) | 4 - 8 | 12A | High | |
| Sarawak Pepper | A variety from Malaysia known for its mild heat and bright, citrusy flavor. | Loamy Soil | 7.4 - 7.8 | Moderate (2% - 4%) | 4 - 8 | 12A | High | |
| Sri Lankan Black Pepper | Known for its bold, spicy flavor and earthy aroma, often used in Sri Lankan cuisine. | Loamy Soil | 7.4 - 7.8 | Moderate (2% - 4%) | 4 - 8 | 12A | High | |
| Talamanca Black Pepper | A variety from Costa Rica known for its well-rounded flavor and balanced heat. | Loamy Soil | 7.4 - 7.8 | Moderate (2% - 4%) | 4 - 8 | 12A | High | |
| Tellicherry Pepper | A high-quality variety of black pepper from India, known for its large size and bold, robust flavor. | Loamy Soil | 7.4 - 7.8 | Moderate (2% - 4%) | 4 - 8 | 12A | High | |
| Vietnam Phu Quoc Pepper | From the Phu Quoc island, it has a well-rounded and complex flavor profile, often considered superior. | Loamy Soil | 7.4 - 7.8 | Moderate (2% - 4%) | 4 - 8 | 12A | High | |
| Vietnamese Black Pepper | One of the most commonly produced black peppers, known for its intense heat and sharp, pungent flavor. | Loamy Soil | 7.4 - 7.8 | Moderate (2% - 4%) | 4 - 8 | 12A | High | |
| White Black Pepper | The black pepper variety processed to remove the outer skin, resulting in a milder flavor but with the same spiciness. | Loamy Soil | 7.4 - 7.8 | Moderate (2% - 4%) | 4 - 8 | 12A | High |