Abstract
SummaryThe accumulation pattern of three commercially important constituents (starch, nonvolatile ether extract and piperine) in black, green and white pepper products of a local Sri Lankan cultivar has been compared with that for the Panniyur and Kuching cultivars introduced from India and Sarawak respectively. The local cultivar contained a higher level of starch and lower levels of non‐volatile ether extract and piperine than the other two cultivars. The local cultivar has a composition satisfactory for its use in the whole berry form or for processing into a powdered spice.
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