Pepper is the seed of Piper nigrum, "whose drupes form the black Pepper of the shops when dried with the skin upon them, and white Pepper when that flesh is removed by washing."--LINDLEY. It is, like all the pepperworts, a native of the Tropics, but was well known both to the Greeks and Romans. By the Greeks it was probably not much used, but in Rome it seems to have been very common, if we may judge by Horace's lines--
"Deferar in vicum, vendentem thus et odores, Et piper, et quidquid chartis amicitur ineptis."
And in another place he mentions "Pipere albo" as an ingredient in cooking. Juvenal mentions it as an article of commerce, "piperis coemti" (Sat. xiv. 293). Persius speaks of it in more than one passage, and Pliny describes it so minutely that he evidently not only knew the imported spice, but also had seen the living plant. By the Romans it was probably introduced into England, being frequently met with in the Anglo-Saxon Leech-books. It is mentioned by Chaucer--
"And in an erthen pot how put is al, And salt y-put in and also Paupere."
It was apparently, like Ginger, a very common condiment in Shakespeare's time, and its early introduction into England as an article of commerce is shown by passages in our old law writers, who speak of the reservation of rent, not only in money, but in "pepper, cummim, and wheat;" whence arose the familiar reservation of a single peppercorn as a rent so nominal as to have no appreciable pecuniary value.[204:1]
The red or Cayenne Pepper is made from the ground seeds of the Capsicum, but I do not find that it was used to known in the sixteenth century.
[204:1] Littleton does not mention Pepper when speaking of rents reserved otherwise than in money, but specifies as instances, "un chival, ou un esperon dor, ou un clovegylofer"--a horse, a golden spur, or a clove gilliflower.
I prythee let me bring thee where Crabs grow; And I with my long nails will dig thee Pig-nuts.
Pig-nuts or Earth-nuts are the tuberous roots of Conopodium denudatum (_Bunium flexuosum_), a common weed in old upland pastures; it is found also in woods. This root is really of a pleasant flavour when first eaten, but leaves an unpleasant taste in the mouth. It is said to be much improved by roasting, and to be then quite equal to Chestnuts. Yet it is not much prized in England except by pigs and children, who do not mind the trouble of digging for it. But the root lies deep, and the stalk above it is very brittle, and "when the little 'howker' breaks the white shank he at once desists from his attempt to reach the root, for he believes that it will elude his search by sinking deeper and deeper into the ground" (Johnston). I have never heard of its being cultivated in England, but it is cultivated in some European countries, and much prized as a wholesome and palatable root.