Pepper is considered to originate in the hills of the South Western Ghats of India. It is now grown in Indonesia, Malaysia, Sri Lanka, Thailand, China, Vietnam, Cambodia, Brazil, Mexico, and Guatemala apart from the country of origin. Pepper requires a hot and humid climate and grows between 20 degrees North and South latitudes, from sea level to up to 1500 meters above MSL. The crop tolerates temperatures between 10 degrees and 40 degrees C. A well-distributed annual rainfall of 125 to 200 cm is considered ideal for pepper. Pepper is largely used by meat packers and in canning, pickling, baking, considered for its preservative value. It has the ability to correct the seasoning of dishes, therefore used as a final dash at the end of cooking to effectively adjust the flavor. It is an important component of culinary seasoning of universal use and is an essential ingredient of numerous commercial foodstuffs. It is also used as an ingredient in spice mixes. White pepper is used in products like mayonnaise where black specks of black pepper is not liked. Other products in use are pepper oil, oleoresin, micro encapsulated pepper, green pepper in brine, dehydrated green pepper, frozen pepper, etc. Black pepper is an essential ingredient in the Indian system of medicine. Piperine, the pungent principle in pepper oleoresin helps to enhance bio-availability and is therefore used in pharmaceuticals. The major functional properties of pepper are analgesic, anti-pyretic, anti-oxidant, and anti-microbial.