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An early form of domesticated broomcorn was being harvested across northern China possibly as far back as the 8th millennium BC (Lu et al. 2009) and certainly by the late 7th millennium BC (Liu & Chen 2012). By the 4th millennium BC broomcorn was being farmed in highland Sichuan (SE China) (dâAlpoim Guedes 2011). Domesticated broomcorn is first reported in the west around the early sixth millennium BC in places including Sacarovka, Moldavia and on the Dniester by mid 6th millennium (BC Anthony 2007). It is also found in slightly younger contexts at Tepe Yahya, Iran and Arukhlo, Georgia.
Peppercorns are actually a tiny fruit, the drupe (a fruit with a single seed in the middle) of a flowering vine known as piper nigrum, grown in tropical regions, native to the Indian subcontinent and in Southeast Asia. Some of the best peppercorns in the world come from the Malabar coast in the Indian state of Kerala.The color of the various peppercorns you see in the store are a result of either when the tiny fruits are harvested, or else the type of processing they undergo after picking. Piper nigrum. Photo by Vengolis.ed peppercorns are produced much like green peppercorns, only using the fully ripe fruit, which is treated to preserve the red color. These may also be pickled or dried before use. Sometimes in gourmet markets, you will see a mixture of dried black, red, green, and white peppercorns together in a transparent grinder.