We use pepper in our Great Bustard Gin range, it adds a lovely warmth to the spirit alongside a menthol note.
Pepper originated from the southwest of India. It became the most traded spice on earth because it added flavour, preserved food, and was a valuable commodity. The pepper plant grows as a climbing vine. Black, white, and green peppercorns all come from the same plant. White pepper is fully ripe. Green pepper is the unripe fruit dried. Black pepper is briefly heated, then dried, which creates its dark skin and bold aroma.
Ancient Greek and Roman writers recorded its price and popularity. Pliny the Elder wrote that Rome spent millions of sesterces each year on pepper. Traders from southern Arabia protected their monopoly with myths about monsters and deadly routes to keep others away.
In medieval Europe, cities like Genoa and Venice controlled distribution along the Silk Road. Pepper stayed expensive, which led to terms like “peppercorn rent.” Later, global exploration opened new sea routes. Figures like Sir Francis Drake and Sir Walter Raleigh helped expand access, bringing pepper to more households. A single peppercorn became a sign of trust and respect.
Pepper contains limonene, also found in citrus and herbs. This gives it bright, aromatic lift. It explains why pepper works in food, spirits, and gin, adding depth without overpowering.
