Black paper

 Black Pepper

Introduction

Black pepper is a spice type like Cloves,cardau. Black pepper is flowering Vine.it belongs to Piperaceae family.Black pepper is obtained from the small dried berries (peppercorns) of the vine Piper nigrum.the history says that Black pepper is obtained from the small dried berries (peppercorns) of the vine Piper nigrum.Black pepper, nicknamed as ‘black gold’ and the ‘king of spices’, is the most important and widely consumed spice in the world. Pepper has grown in India for thousands of years.Black Pepper adds flavor to almost every food of every nation in the world. It is used in rubs, spice blends, salad dressings, and peppercorn blends.Black pepper is a staple in most American kitchens, but white pepper is more popular in French, Chinese, Vietamese, and Swedish cooking.It has a sharp and mildly spicy flavor.The main volatile flavour compounds in black pepper are terpenes, and black pepper oils contain nitrogen-containing compounds.

Black pepper is the dried immature but fully developed fruit of pepper plants, whereas white pepper consists of the mature fruit devoid of the outer skin (pericarp).Black pepper has been used as a spice and in herbal medicines. It also has applications as a preservative and biocontrol agent .The essential oil or extract of black pepper displays antioxidant, anti-fungal, anti-amoebic, anti-asthmatic, anti-diabetic and immunomodulatory activities.White pepper has many different applications too, such as a preservative, insecticide, anti-bacterial, anti-fungal and anti-protozoal herb.

Black pepper Native

Black pepper is native to Malabar, a tropical region on the Western Coast of Southern India (part of the Indian state of Kerala). 

Black pepper Nutritional values

Black pepper composed of

Carbohydrates, Proteins,Fibers, Moisture,Fats

Minerals like Potassium, Manganese, Calcium, Phosphorus

Odorunts of Black pepper

α- and β-pinene, myrcene, α-phellandrene, limonene, linalool, methyl propanal, 2- and 3-methylbutanal, butyric acid and 3-methylbutyric acid.

3-diethyl-5-methylpyrazine and 2-isopropyl-3-methoxypyrazine are responsible for the musty and mouldy off-flavour in black pepper

Black pepper Description

Back pepper vine grows up to the 10 metres in hieght. leaves are glossy and bright.they have arranged alternately.the flowers are small in size,dense slender spikes about 50 blossoms each.the fruits of black pepper are called peppercorn. diameter of fruit is 5 mm.They become yellowish red when ripe and bear a single seed.

Black pepper benefits

1) Black pepper helps to stimulate hydrochloric acid in your stomach so you can better digest and absorb the foods you eat. It also helps in gas relief.

2) black pepper and piperine supplements may prevent or slow the advancement of free radical damage and related diseases such as atherosclerosis, diabetes, and cancer.

3) piperine’s anti-inflammatory properties may help protect renal tissue damage associated with ischemia-reperfusion.

4) black pepper protects your skin from any sort of skin pigmentation and helps maintain the original colour of your skin. 

5) Green tea plus a pinch of black pepper in it can help you lose weight.

6) chewing raw black pepper releases mood-inducing chemicals to the brain that will keep your mind calm and soothing all the time.

7) Cold and cough are said to be normal respiratory problems that can be cured by consuming black pepper.

8) Black pepper useful to reduce joints pain.

9) This spice helps you sweat and urinate a lot and by this, you discharge all toxins from your body. Sweating and constantly urinating is a good sign that your body is functioning well. 

10) puffing on a vapor device using black pepper oil over 3 hours may reduce cigarette cravings and anxiety in men who smoke.

Risk: excess of any spice harmful to Health so use in proper proportion.