The climbing plants, shrubs, and pepper trees are natural species of tropical and subtropical ecosystems of Southeast Asia, equatorial Africa, and Central and South America. Depending on the species and the conditions of their habitat, these plants produce different compounds that translate, on the plate, into a varied range of flavors and stimuli, from hot and intense spiciness to mild and citrusy pepperiness. These aromas and flavors are concentrated in different parts of these plants and, in the case of peppers, are normally found in the compounds predominant in their fruits and seeds which, after being dried or processed, give rise to peppercorns. In addition to imparting aromas and flavors to foods, these compounds have historically been important for helping to preserve them. Many of them are also recognized for their beneficial health properties – anti-inflammatory, antifungal, and antiseptic, for example – and several pepper plants and trees also have a long tradition in ...