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Review

“Pepper”: Different Spices, One Name—Analysis of Sensory and Biological Aspects

by
Pierina Díaz-Guerrero
1,
Sofia Panzani
1,
Chiara Sanmartin
1,2,*,
Chiara Muntoni
1,
Isabella Taglieri
1,2,* and
Francesca Venturi
1,2
1
Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, I-56124 Pisa, Italy
2
Interdepartmental Research Centre “Nutraceuticals and Food for Health”, University of Pisa, Via del Borghetto 80, I-56124 Pisa, Italy
*
Authors to whom correspondence should be addressed.
Molecules 2025, 30(9), 1891; https://doi.org/10.3390/molecules30091891
Submission received: 24 December 2024 / Revised: 23 January 2025 / Accepted: 27 January 2025 / Published: 24 April 2025
(This article belongs to the Special Issue Nutrition and Sensory Analysis of Food)
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Abstract

Spices are a part of modern and ancient cultures due to their recognized culinary and medicinal properties. Pepper is commonly used in many recipes; however, in the field of gastronomy, the term “pepper” usually refers to a group that includes several different spices, such as black pepper (Piper nigrum L.), cubeb pepper (Piper cubeba L.f.), long pepper (Piper longum L.), pink pepper (Schinus terebinthifolius Raddi), allspice (Pimenta dioica L. Merrill), and Japanese pepper (Zanthoxylum piperitum DC.). Despite the extensive study of the chemical characterization and medicinal and culinary properties of “pepper”, sensory analysis (color, aroma profile, odor profile, and chemesthesis) of these spices have not been completed. Therefore, the aim of this review was to identify the strengths, weaknesses, opportunities, and threats within the spice supply chain considering these six “peppers” to analyze their positive and negative aspects. Finally, we selected the most representative molecules and properties of spices referred to as “pepper” to expand the research focus and highlight their key aspects related to health and sensory science for future applications. In this sense, this review provides a new strategic guideline that will help us understand and assess the key internal and external factors of pepper, allowing them to be applied in different sectors with different approaches.
Keywords: SWOT analysis; Piper nigrum L.; Piper cubeba L.f.; Piper longum L.; Schinus terebinthifolius Raddi; Pimenta dioica L. Merrill; Zanthoxylum piperitum DC. SWOT analysis; Piper nigrum L.; Piper cubeba L.f.; Piper longum L.; Schinus terebinthifolius Raddi; Pimenta dioica L. Merrill; Zanthoxylum piperitum DC.

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MDPI and ACS Style

Díaz-Guerrero, P.; Panzani, S.; Sanmartin, C.; Muntoni, C.; Taglieri, I.; Venturi, F. “Pepper”: Different Spices, One Name—Analysis of Sensory and Biological Aspects. Molecules 2025, 30, 1891. https://doi.org/10.3390/molecules30091891

AMA Style

Díaz-Guerrero P, Panzani S, Sanmartin C, Muntoni C, Taglieri I, Venturi F. “Pepper”: Different Spices, One Name—Analysis of Sensory and Biological Aspects. Molecules. 2025; 30(9):1891. https://doi.org/10.3390/molecules30091891

Chicago/Turabian Style

Díaz-Guerrero, Pierina, Sofia Panzani, Chiara Sanmartin, Chiara Muntoni, Isabella Taglieri, and Francesca Venturi. 2025. "“Pepper”: Different Spices, One Name—Analysis of Sensory and Biological Aspects" Molecules 30, no. 9: 1891. https://doi.org/10.3390/molecules30091891

APA Style

Díaz-Guerrero, P., Panzani, S., Sanmartin, C., Muntoni, C., Taglieri, I., & Venturi, F. (2025). “Pepper”: Different Spices, One Name—Analysis of Sensory and Biological Aspects. Molecules, 30(9), 1891. https://doi.org/10.3390/molecules30091891

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