Magic of Spice|#5 Black peppercorn|Uses&Benefits|Cure from your Kitchen

 BLACK PEPPERCORN - The King of Spice 

ABOUT

A spice originated in the Malabar Coast of India, present day Kerala was the most expensive commodity of ancient era. Considered as ‘black gold’ its use was not only limited to culinary but was also the most traded spice in the world. It was traded from India to Persia, Egypt, Roman Empire, and Europe, reaching every part of the world.

Peppercorn is a fruit from the family of Piperaceae. Its scientific name is Piper nigrum. It grows like grapes in vine. The pepper plant grows up to 4m with the support of trees, poles or pillars.   

Malabar black pepper, Tellicherry black pepper, Sarawak white pepper, Muntok white pepper, green pepper and pink pepper are the six varieties of peppercorn available in the world. Three varieties of pepper i.e., black pepper, white pepper and green pepper is obtained from Piper nigrum plant.

Black pepper in general is a dried fruit.  The green unripe drupes are collected and cooked in hot water in order to remove external dirt and impurities. These are then dried naturally under sun or with the help of machines. In the process of drying the outer flesh shrinks and become dark giving it a wrinkled texture.

White pepper is the seed of the fruit whose ripped skin is removed. The fully ripe red skin is removed by the process of retting. In retting, the fruit was soaked in water for many weeks which softens the skin and on rubbing they get easily removed. The obtained seeds are dried and used as spice

Green pepper is unripe pickled peppercorn. The unripe drupes are collected and dried keeping the green colour intact and preserved in brine or vinegar.

The presence of the chemical peperine in pepper made the whole world go crazy about it. Though traded throughout the world, it has got few significant producers. Vietnam is known for producing the maximum of it, followed by Indonesia, India, Brazil and China.

Black pepper has a huge history about it. Sharing its history will make this article lengthy and will keep  you devoid of its uses and benefits. On your demand I can post an article describing you the stories of this spice.

USES

Basically peppercorns throughout the world are used as a spice. From ancients days it used to flavour food and as a traditional medicine. In Ayurveda pepper oil was used for the propose of massage.

This spice is used in every cuisine of the world.  White pepper powder is used in salads, cream sauces, and mashed potatoes of Chinese and Thai cuisine. Green pickled peppers along being used in Thai cuisine.

It is widely used in Indian cuisine. Black pepper is the spice that is used in temple food across India. In world famous Jagannath Temple, Puri located in the state Odisha of India black pepper is the only spice used to give spiciness to the food. No other uses of chillies or spices are done.      

It is also an important ingredient of many spice mix from Indian ‘garam masala’ to Middle East ‘bharat’. It is also widely used in Indo-Chinese dishes like soup, manchurian, fried rice, etc.

Pepper is a pungent and aromatic spice. Salt and pepper pair is found in every table where food is served.  It is also used as a food preservative. Piperine in pepper is useful in absorbing curcumin from turmeric.

Pepper oil has also found its use in beauty and herbal treatment.

BENEFITS

As a spice

• §  Helps in digestion
• §  Weight loss
• §  Relieves gas
• §  Increases appetite
• §  Increase nutrient absorption
• §  Clears congestion

As an oil

• §  Relieves joint pain
• §  Reduces cold or cough
• §  Relieves headache
• §  Cures digestive discomfort
• §  Maintain healthy circulation of blood
• §  Lowers cholesterol

It is a natural antidepressant and treats gum problems. It has antibacterial and antioxidant properties. It prevents pigmentation of the skin. It also has anticancer property. It helps in abdicate smoking cigarette.