Considering the name of the dish, it’s fairly obvious that black pepper is an important ingredient in pork seasoning and marinating in Thai cuisine.
Pepper is considered the king of pungent spices and lends a smoky flavor to any dish that it’s added to. It can be used as black pepper, which is peppercorns in its shell, or as an unshelled version in white pepper and is equally useful in fresh or dried form.
Pepper was brought to Thailand during the Ayutthaya period as Thais being trading with foreigners. Originally, pepper was called chili, but when the red chili peppers became widely available, it was changed to pepper, although it is referred to by many names, depending on locality. Northern Thais know pepper as ‘little chili’, in the south, it is called chili, and in the central region, it is called black pepper, green pepper or ‘bird’s poop’ chili.
In Thailand, pepper is grown in the highest volume in Chanthaburi, Trat and Rayong provinces.