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(1) Pepper of the genus Piper.
This term includes the seeds or fruits of all pepper plants of the genus Piper, except Cubeb pepper (Piper cubeba) (heading 12.11). The main commercial variety is pepper of the species Piper nigrum, which takes the form of black or white pepper. Black pepper‑corns are obtained from the unripe fruits by sun‑drying or smoking, sometimes after treatment with boiling water. White pepper is prepared from the nearly ripe fruit from which the pulp and outer coating of the seed have been removed by soaking or slight fermentation. White pepper is also often prepared from black pepper‑corns by grinding off the outer parts. White pepper, which is in fact yellowish grey, is not so pungent as black.
Long pepper (Piper longum) is another variety of pepper.
The heading also covers pepper dust and sweepings.
Certain products incorrectly known as peppers are in fact pimentos, e.g., Indian, Turkish, Spanish, Cayenne and Jamaica peppers.(2) Dried or crushed or ground fruits of the genus Capsicum or of the genus Pimenta.
Fruits of the genus Capsicum generally belong to the species Capsicum frutescens or Capsicum annuum and include two main groups, the chillies and the paprikas. There are many varieties (Cayenne pepper, Sierra Leone and Zanzibar pepper, Spanish and Hungarian paprika, etc.).
Fruits of the genus Pimenta include Jamaica pepper (also known as clove pepper, English pepper and allspice).
These fruits share the common characteristic of a bitter, strong, burning and long‑lasting flavour; however there are other varieties of the genus Capsicum which do not have a pungent odour (e.g., Capsicum annuum var. grossum).
The heading does not include uncrushed or unground fresh fruits of the genus Capsicum or of the genus Pimenta (heading 07.09).
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