Piper

( PYE - perr )

At-A-Glance Information

Commonly called Pepper Plants or Pepper Vines, the evergreen perennials in this large genus take many forms, including shrubs, herbaceous plants, and vines. These plants are native to the understories of tropical and cloud forests in tropical and subtropical regions worldwide. Their seeds are used to flavor dishes, and are commonly known as Peppercorns. They make great ornamentals for tropical gardens and are also kept as houseplants. Use these vines as visual screening plants, ground cover, or as vertical accents in the garden. They can also be grown as members of edible gardens.

Piper Species and Varietals

The very large genus Piper is the type genus member of the plant family Piperaceae, and includes between 1,000 and 2,000 distinct species. The plants in this genus are closely related to those in Peperomia (Radiator Plant), Houttuynia (Fish Mint), Anemopsis (Yerba Mansa), and Aristolochia (Dutchman's Pipe). The genus name is derived from the Sanskrit term pippali, denoting the commonly cultivated species Piper longum. The growing zones for these plants vary depending on the species; for more information, consult the information below. To find your zone, click here: Zone Map.

Piper aduncum (Piper elongatum) (Spiked Pepper, Matico, Hierba del Soldado, Achotlin, Cordoncillo, Higuillo, Higuillo de Hoja Menuda)
This species forms plants that have a peppery odor to them. They grow wild in forests and along the coastlines of Central and South America. It is a shrubby, evergreen plant that reaches up to 20-23 feet tall when mature. Seeds are black. This species grows well in USDA hardiness zones 10 and 11 and is considered invasive in Hawaii, Papua New Guinea, Fiji, and the Solomon Islands.

Piper angustifolium (Spiked Pepper, Matico, Hierba del Soldado, Achotlin, Cordoncillo, Higuillo, Higuillo de Hoja Menuda)
These plants are native to central and south America, and have the characteristic fragrance of all plants in the genus. It forms an evergreen, shrubby tree up to between 20 and 23 feet tall. Fruits are small and contain black seeds. Spiked Pepper does well in USDA hardiness zones 9-11. It is considered highly invasive in Hawai'i, Florida, Papua New Guinea, Fiji, Malaysia, Indonesia, and Christmas Island.

Piper auritum (Piper dissimulans) (Hoja Santa, Yerba Santa, Hierba Santa, Mexican Pepperleaf, Acuyo, Tlanepa, Anisillo, Root Beer Plant, Vera Cruz Pepper, Sacred Pepper, False Kava)
These perennial aromatic culinary herbaceous plants reach up to 19 feet tall and has heart-shaped, velvety foliage. They grow well in USDA hardiness zones 8-11 and produce leaves that can reach up to a foot wide. White flowers bloom on spikes. The entire plant has a scent similar to Sassafras, and the flavor has been described as a mixture of Eucalyptus, Licorice, Nutmeg, Mint, Tarragon, and Black Pepper. Flavor is strongest in young stems and veins. It is used fresh or dried in many culinary applications in the plant's native range (tropical Central America. Cultivated in California and Florida. This species is considered highly invasive in Hawai'i, south Florida, and various tropical islands.

Piper betle (Betel, Betel Leaf, Betel Vine, Betel Pepper, Paan, Sireh, 蒌叶)
These plants are native to southeast Asia, and take the form of evergreen vines with heart-shaped glossy foliage. These plants are cultivated for their leaves, which are used as flavoring. The primary use is as a wrapper for the chewing of Areca nut (or more recently Tobacco) to add flavor. It is also used raw in culinary applications for its peppery taste. Betel grows well in USDA hardiness zones 10-12.

Piper capense (African Long Pepper, Ethiopian Long Pepper, Timiz)
This species is a relative of the black pepper plant (Piper nigrum) and its berries are used as a spice. Leaves are glossy and deep green, and flower spikes are white. African Long Pepper grows well in USDA hardiness zones 10-12. The species is considered invasive in parts of the Caribbean, Central America, Hawai'i, and Fiji.

Piper cenocladum (Ant Plants, Ant Pipers)
This species produces bright green leaves and is at home in swampy environments. These plants are native to Costa Rican rainforests (and surrounding areas). The common name 'Ant Piper' refers to the fact that these plants live in ecological mutualism with ant species that live inside stems and protect the plant from herbivores. Ant Plants grow well in USDA hardiness zones 12 and 13.

Piper cubeba (Cubeb, Tailed Pepper, Java Pepper, Cubeb Pepper, Kankol)
This species is widely cultivated for its fruit, from which essential oil is extracted. They are mostly grown in Sumatra and Java, and fruits are gathered before they are ripe and then carefully dried. Seeds are hard, white, and oily and pericarps range in color from grey-brown to black. They taste like a cross between Allspice and Black Pepper. Plants in this species can reach up to 33 feet tall when mature and grow well in UDSA hardiness zones 10-12. They are considered invasive in Hawaii, Florida, and various Pacific Islands.

Piper excelsum (Macropiper excelsum) (Kawakawa, New Zealand Pepper Tree, Pepper Tree, Maori Kava, Maori Bush Basil)
Native to New Zealand, this species of small tree reaches up to 20 feet tall when mature. Foliage is glossy, green, and heart-shaped. Small flowers are greenish-white and form on erect spikes. Fruits are yellow to bright orange berries that are ripe in January and February in the plant's native range. This species grows well in USDA hardiness zones 8-11.

Piper guineense (Ashanti Pepper, Benin Pepper, Edo Pepper, False Cubeb, Guinea Cubeb, Kale, Kukauabe, Masoro, Etinkeni, Sasema, Soro Wisa, Oziza, West African Pepper, Guinea Pepper)
Ashanti Pepper is native to West Africa, and produces a climbing vine that reaches up to 65 feet long. Adventitious roots allow it to cling to surfaces and structures. They are cultivated for their leaves (to flavor stews) and peppercorns that are similar to Cubeb Pepper (Piper cubeba). Ashanti Pepper plants grow well in USDA hardiness zones 10-12.

Piper lanatum (Peppervine, Sireh Utan)
These perennial climbing vines are native to India, Southeast Asia, and Queensland, Australia. Leaves are green and glossy, and small flowers fade to reveal bright red berries containing a single seed each. Peppervine grows well in USDA hardiness zones 10-12.

Piper longum (Long Pepper, Indian Long Pepper, Pippali, Pipli, Bengali Pepper)
This flowering vine is cultivated for its fruits, which are dried and used as a spice. It has a more pungent, sweeter flavor than Piper nigrum. Leaves are heart-shaped and glossy green, and plants typically reach between 10 and 15 feet long. The species is native to the Indo-Malaya region, including India, Nepal, Sri Lanka, and Malaysia and grows well in USDA hardiness zones 10-11.

Piper methysticum (Kava, Kava Kava, Intoxicating Pepper, Kawa Kawa, 'awa, Yaqona)
This species is native to the Pacific Islands, and is used to make a consumable that has intoxicating effects. It is consumed socially for its sedative, hypnotic, relaxant, and euphoric effects, comparable to those produced by alcohol. It also produces a numbing sensation in the mouth. Plants reach up to 6.5 to 10 feet tall (exceptionally 23 feet). It has a woody structure, and produces thick stems and a large underground rhizome root. Green leaves are heart-shaped. Kava grows well in USDA hardiness zones 10-12.

Piper nigrum (Black Pepper, White Pepper, Green Pepper, Peppercorn)
These plants are widely cultivated for their drupe fruits, which are dried and used as a culinary flavoring; it is the world's most traded spice. The world's largest commercial producers are Vietnam, Brazil, India, Indonesia, Malaysia, and Sri Lanka. Plants are woody-based, and reach up to 13 feet long when fully grown. Climbing stems will root where they touch soil. Flowers are produced on small spikes, and fade to reveal green berries that are harvested at various stages of maturity. Black Pepper grows well in USDA hardiness zones 10a-12b.

Piper sarmentosum (Piper lolot) (Lolot Pepper, Lolot, Lá Lốt, Wild Betel, Cha Phlu, Chaa-Plu, Kadok, Kaduk, Wild Pepper)
These plants are cultivated for their fruits, which are popular in Southeast Asian cuisine. The species forms a perennial herb from a creeping rhizome root, and reaches 16 inches tall at maturity. Leaves have a similar look to those of Betel (Piper betle), but lack the intense flavor and are significantly smaller. Leaves are green and glossy. Lolot Pepper is suited for growing in USDA hardiness zones 9-11. The species is considered highly invasive in Pohnpei and Hawai'i.

Caring for Piper

Piper, or Peppercorn, plants can be purchased as starts from a reputable nursery or started from seed. They can be grown either indoors as houseplants or outdoors in warm-weather climates (above 55 degrees Fahrenheit). Find a spot in the landscape that receives partial shade and is protected from cool, drying winds. They typically like to get morning sun and appreciate shade in the afternoon, especially in hot and dry climates. They will need something to climb, such as a fence, arbor, or trellis. Plant outdoors in the early springtime. Ensure that soil is well-draining, rich in nutrients, and has a pH of between 6.0 and 7.0 (slightly acidic to neutral). If local soils are particularly poor in nutrients or do not drain well, make sure to amend the planting area with plenty of organic compost before installing. Piper plants do not do well in compacted or clay soils. Apply a layer of mulch around the planting area to suppress weed growth, maintain consistent soil temperatures, and to increase soil moisture retention. Water new plantings regularly as they establish a strong root system in their new home. At maturity, these plants perform well in consistently moist soils. As a general rule of thumb, water whenever the top inch of soil feels dry to the touch.

Fertilize yearly in early springtime and again in summer with an application of 2 inches of compost around the base of plants. Pull mulch back before applying, work the compost gently into the soil a bit, water it in, and then replace mulch. Pruning is simple; remove any damaged, diseased, or dead foliage at any time during the growing season, and remove spent flower spikes to neaten up the appearance of plants and encourage reblooms. If you will be collecting seeds for use as a spice or for propagation, make sure to leave some fruit on vines to mature. Piper vines are long-lived perennial woody vines that can persist for several decades in the landscape before needing to be replaced. They have a commercial lifespan of about 10-20 years.

Harvesting Piper
The fruits of Peppercorn plants represent the most traded spice in the world, and are used in almost every cuisine. Fruits are harvested at three different stages of ripeness, each imparting a unique flavor. The berries emerge green, at which point they are soft and only mildly spicy. These berries are typically used in pickling and brines. As they begin to turn red, they increase in pungency, and are air dried for a few days after harvesting. This process results in the common Black Peppercorn. When berries are completely red, they are processed a bit differently; the outer red husk is removed and discarded, and the white kernel inside is used to make White Pepper. Harvested peppercorns can be stored pre-ground or whole in airtight, glass or plastic containers in a cool, dark, area.

The foliage of some species, namely Piper betle (Betel Leaf), Piper auritum (Mexican Pepperleaf), Piper sarmentosum (Wild Betel), and Piper lolot (Wild Betel), is harvested for culinary purposes. Leaves can be used as natural wrappers for meat before grilling or steaming or as seasoning for soups and curries. Harvest individual mature leaves early in the morning after dew has dried but before the heat of the day sets in. Using clean, sharp snips or shears, cut the stem close to the vine. Never harvest more than one third of the plant's foliage at any one time. Gently rinse leaves with cold water, wrap them in a damp paper towel, and store them in the crisper drawer of the refrigerator. They will store for about a week. Fresh leaves have varying tastes depending on the species they are harvested from, ranging from root beer to sassafras or spicy. If dried, leaves can be stored for a much longer time (for 6 months to a year). After harvesting, blanch leaves in boiling water for 30 seconds, and then place them on a tray in the oven. The oven should be set between 170 and 180 degrees Fahrenheit. After 4 to 6 hours, the leaves should be completely dried. They can then be stored in airtight containers in a cool, dark place. Dried, Piper foliage has an earthy, herbaceous, mildly peppery taste profile with background notes of Anise and Nutmeg.

Disclaimer: Information contained on this website is strictly and categorically intended as a reference to be used in conjunction with experts in your area. Foraging and consumption of plant parts should never begin without the guidance and approval of a local plant specialist. The providers of this website accept no liability for the use or misuse of information contained in this website.

Propagation

The easiest way to propagate Piper vines is to simply bring a stem down to ground level and allow it to root at nodes. Once a strong root system has formed, the new plant can be severed from its parent. Otherwise, propagate via seed. Peppercorns purchased as a spice are not viable and cannot be used to sow new plants. To propagate your Piper, or Peppercorn, vine, follow the instructions below:

Propagating Piper by Seed

Keep in mind that the plant you get from seed will not necessarily mimic all of the characteristics of the parent plant. To propagate by seed, you will need a paper bag, a pot or tray filled with well-draining compost or other organic material, a spray bottle and a fork. The best potting medium for seed germination is a light blend of 1/3 pasteurized soil or compost, 1/3 sand, vermiculite or perlite, and 1/3 coconut coir or peat moss.
Harvest your seeds. They are contained inside of the berries produced by mature fruits (harvested at full color). Cut open the berry to reveal the seed inside.
Get your container prepared. Water your prepared seed tray or pot filled with soil, and ensure that good drainage is occurring. Place your seeds in your prepared pot or seed tray about a quarter inch to a half-inch under the soil surface. Cover them with soil and water with your spray bottle. Place your tray of seeds in a warm area that receives bright, indirect light. A greenhouse is the most ideal climate, but a planting tray inside a window will do as well. Germination usually takes 2-6 weeks from sowing. Once you begin to see seedlings sprout and they are able to be handled, transplant them to their own individual 3-inch pots, filled with the same potting medium as described in Step 1. Loosen the seedlings from the potting medium by digging down with the tines of your fork about an inch and a half, gently working the seedling up until it is out. Then, replant the seedling in its individual pot.
Continue to pot up the seedling until it has full sets of foliage, and plant outdoors in springtime or keep indoors as a houseplant.

Piper plants produce long spikes of flowers, which fade to reveal berries.

Piper berries contain one seed each.

Problems and Pests

Certain Piper species are considered invasive in some regions; see the species descriptions above for more information. Check with local authorities before planting. Piper, or Peppercorn, plants can be susceptible to developing issues with the following pests and diseases in the landscape: