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Pepper was an important part of the spice trade between India and Europe as early as Greek and Roman times. Pepper remained largely unknown in Western Europe until the Middle Ages. During that time, the Genoese and Venetians monopolized sea trade routes and, therefore, also monopolized sale of pepper and other spices.

Knowledge of pepper truly flowered during the European period of exploration that began in the late fifteenth century. Pepper grows in hot, humid conditions near sea level, so many of the areas where pepper grows were simply unknown to Europeans until seafaring, exploring, and empire-building began. In addition, European tastes favored the "sweet pot," in which both sweet and savory ingredients were cooked in a single pot on the hearth. The spices used most often for this kind of cooking were nutmeg, cinnamon, mace, ginger, and cloves.

The pepper that was known in Europe from Roman times was the Piper longum (or long pepper) that is more aromatic and not so hot. Our familiar black pepper, or Piper nigrum, rose in popularity when the stove was introduced for cooking and sweet and savory foods could be prepared separately. Europeans valued pepper highly in the Middle Ages and the Renaissance, and pepper was often presented for gifts, rent, dowries, bribes, and to pay taxes.

Portuguese explorer Vasco da Gama reached India in 1497 and opened the trade route for pepper, among many other spices. Meanwhile, on the other side of the world, Christopher Columbus discovered the New World, and in the process, he made life complicated for pepper lovers. Columbus found a large and aromatic berry he dubbed "the Jamaican Pepper." This berry is extensively used as a ground spice today, but it is called allspice. His second peppery discovery was the capsicum. Its large, mild-flavored versions come in red, yellow, and green varieties; and it also includes these three colors in fiery hot chili peppers. The capsicum peppers are not related to the pepper found in shakers and mills. Cayenne pepper is ground from dried capsicums, so it also is not a variety of the dried berry.

To add further to the confusion Columbus unwittingly unleashed, the Spanish word for pepper is pimento; so the small slivers of red pimento found in olives are red pepper pieces, and allspice is also known as Jamaican pimento. Allspice, as this version of its name states, has a fragrance that suggests a mixture of cinnamon, nutmeg, cloves, and pepper. A few whole allspice berries added to the dinner-table pepper mill will spice up ground pepper.

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