Throughout medieval Europe, pepper was commonly traded, ounce for ounce, for gold. This irreplaceable spice has long been recognized as an ingredient for stimulating the appetite.

Peppercorns can be, depending on their processing, either black, white, green and red. That is, the same plant produces all four types, depending on the time of harvest and the method of processing.

'Black pepper' is harvested nearly ripe and dried at a moderate temperature.

'White pepper' is harvested fully ripe, so that the outer hull can be easily removed, usually by soaking. This produces an equally strong, but less flavorful pepper.

'Green pepper' is harvested unripe, and then either pickled in salt or vinegar, or quick-dried. This produces a less pungent, more herbal flavor.

'Red pepper' is harvested ripe, and then pickled in salt or vinegar. This produces a very pungent, aromatic and tasty pepper that, since the pickling stopped the natural fermentation, still retains some of the more herbal flavor of the green variety.

This is probably the most widely used spice in the world.

Grieve's classic 'A Modern Herbal': 'Aromatic, stimulant, carminative; is said to possess febrifuge properties.... As a gargle it is valued for relaxed uvula, paralysis of the tongue. On account of its stimulant action it aids digestion and is specially useful in atonic dyspepsia and torbid condition of the stomach. It will correct flatulence and nausea. It has also been used in vertigo, paralytic and arthritic disorders. It is sometimes added to quinine when the stomach will not respond to quinine alone. It has also been advised in diarrhoea, cholera, scarlatina, and in solution for a wash for tinea capititis. Piperine should not be combined with astringents, as it renders them inert.'

King's 1898 Dispensatory: 'Black pepper is a gastro-intestinal stimulant, and is much used as a condiment to improve the flavor of food, and to favor its digestion by stimulating the stomach. It has been advantageously used as a carminative to remove flatulency, and to correct the nauseating or griping quality of other drugs, and is sometimes added to quinine in cases where the stomach, from torpidity or other cause, is not acted upon by the quinine alone.

'As a gastric stimulant it is very valuable in congestive chill, cholera morbus, and associated with hydrastis, nux vomica, or other stomachic bitters is effectual in atonic dyspepsia. Combined with macrotys it has rendered good service in atonic amenorrhoea and dysmenorrhoea.'

This is Plum Flower brand's nitrogen-flushed vacuum pack.

Plum Flower is one of the most distinguished herb houses in the world.

Sulfur Free, Chlorine Free, Aluminum Phosphate Free.

Sulfites are used to give herbs the appearance of freshness. As with dried fruit, unsulfured herbs look different than those that are adulterated with preservatives. Herbs that are preservative free are more natural looking and are generally darker. The brightness of the herbs may be appealing, but it indicates the presence of harmful additives. Despite their appearance, unsulfured herbs are more fresh and safer than regular commercially available products.

The use of sulfur, chlorine and aluminum phosphate was made unnecessary through the establishment of Plum Flower processing stations in China. Herb harvesters slice and process the herbs fresh, avoiding the need to rehydrate dried herbs later to process. This first step is crucial, as rehydration leads to decomposition and thus the need for preservatives.

The herbs are then packed and the packages vacuum-packed, injected with nitrogen, and sealed. The nitrogen process combined with the lack of sulfur treatment inhibits the growth of anaerobic organisms, resulting in safer, higher quality herbs. After opening, store in a cool dry place.

The facilities in Lanzhou and Guang Zhou, China, scientifically test each batch of herbs before, during and after the processing to make sure that all the active ingredients are present. Herbs are also tested to ensure that the formulas surpass all FDA guidelines regarding heavy metals. Those herbs exported to the U.S. are voluntarily submitted to the FDA for approval.

Finally, batches are regularly sent out for quality control testing in third-party labs to double-ensure that Plum Flower products are 100% free of pharmaceuticals, preservatives and dyes.

The Lanzhou and Guang Zhou factories are so clean, they are certified by the Australian Government’s Therapeutic Goods Administration (GMP). These standards surpass any of the FDA, and are considered the highest for any government agency in the world.