A pinch is added to almost every type of recipe imaginable.
Once used as currency and presented to the gods as a sacred offering, it's fortunate that this most popular of spices is available throughout the year.
It comes from the pepper plant, a smooth woody vine that can grow up to 33 feet in hot and humid tropical climates.
They begin to bear small white clustered flowers after 3 to 4 years and develop into berries known as peppercorns.
Ground peppercorns produce the spice we call pepper.
Improve Digestion and Promote Intestinal Health
Black-pepper (Piper nigrum) stimulates the taste buds in such a way that an alert is sent to to the stomach to increase hydrochloric acid secretion, thereby improving digestion.
Hydrochloric acid is necessary for the digestion of proteins and other food components in the stomach.
When the body's production of hydrochloric acid is insufficient, food may sit in the stomach for an extended period of time, leading to heartburn or indigestion, or it may pass into the intestines, where it can be used as a food source for unfriendly gut bacteria, whose activities produce gas, irritation, and/or diarrhea or constipation.
Black-pepper has long been recognized as a carminitive, (a substance that helps prevent the formation of intestinal gas), a property likely due to its beneficial effect of stimulating hydrochloric acid production.
In addition, black pepper has diaphoretic (promotes sweating), and diuretic (promotes urination) properties.
Black-pepper has demonstrated impressive antioxidant and antibacterial effects, yet another way in which this wonderful seasoning promotes the health of the digestive tract.
And not only does black pepper help you derive the most benefit from your food, the outer layer of the peppercorn stimulates the breakdown of fat cells, keeping you slim while giving you energy to burn.
Black-pepper comes from the berries of the pepper plant.
Black-pepper, green pepper and white peppercorns are actually the same fruit (Piper nigrum); the difference in their color is a reflection of varying stages of development and processing methods.
Black peppercorns are made by picking the pepper berries when they are half ripe and just about to turn red.
They're then left to dry which causes them to shrivel and become dark in color.
Alternatively, green peppercorns are picked while still unripe and green in color, while white peppercorns are picked when very ripe and subsequently soaked in brine to remove their dark outer shell leaving just the white pepper seed.
Pink peppercorns are actually from a completely different plant species (Schinus molle) that is related to ragweed.
Black-pepper is the most pungent and flavorful of all types of peppers and it's available as whole or cracked peppercorns or ground into powder.
Native to India, pepper has played a very important role throughout history and has been a prized spice since ancient times.
Since ancient Greece, pepper has held such high prestige that it was not only used as a seasoning but as a currency and a sacred offering.
Pepper was used to both honor the gods and to pay taxes and ransoms.
During the fall of ancient Rome, the invading barbarians were even honored by being given black pepper.
Additionally, in the Middle Ages the wealth of a man was often measured by his stockpile of pepper.
The reason that pepper was so cherished is that it served important culinary purposes.
Not only could its pungency spice up otherwise bland foods, but it could disguise a food's lack of freshness, the latter being an especially important quality in the times before efficient means of preservation.
Pepper became an important spice that catalyzed much of the spice trade.
This not only led to exploration of many undiscovered lands, but also to the development of major merchant cities in Europe and the Middle East.
Today, the major commercial producers of pepper are India and Indonesia.
How to Select and Store
Black-pepper is available whole, crushed or ground into powder.
To ensure best flavor, buy whole peppercorns and grind them yourself in a mill just before adding to a recipe.
In addition to superior flavor, buying whole peppercorns will help to ensure that you are purchasing unadulterated pepper since ground pepper is oftentimes mixed with other spices.
Whole peppercorns should be heavy, compact and free of any blemishes.
Even through dried herbs and spices like black pepper are widely available in supermarkets, you may want to explore the local spice stores in your area.
Oftentimes, these stores feature an expansive selection of dried herbs and spices that are of superior quality and freshness than those offered in regular super-markets.
Just like with other dried spices, when purchasing black pepper try to select that which is organically grown since this will give you more assurance that it has not been irradiated (among other potential adverse effects, irradiating black pepper may lead to a significant decrease in its vitamin-C content.)
Black-pepper should be kept in a tightly sealed glass container in a cool, dark and dry place.
Whole peppercorns will keep almost indefinitely, while ground pepper will stay fresh for about three months.
Pepper can also be frozen although this will make its flavor more pronounced.
Tips for Preparing Black Pepper:
Add pepper that you have freshly ground in a mill at the end of the cooking process.
Since it loses its flavor and aroma if cooked for too long, adding it near the end will help to preserve its flavor.
A Few Quick Serving Ideas:
Coat steaks with crushed peppercorns before cooking to create the classic dish, steak au poivre.
As the pungent taste of black pepper is a natural complement to the deep, berry-like flavor of venison, use it to flavor this meat when preparing venison steaks or venison stews.
Keep a pepper mill on your dining table so that you can add its intense spark to a host of different recipes that you prepare.
Olive oil, lemon juice, salt and cracked pepper make a delicious salad dressing.
Black-pepper is not a commonly allergenic food, is not known to contain measurable amounts of goitrogens, oxalates, or purines.
Black-pepper is an excellent source of manganese, a very good source of iron and vitamin-K, and a good source of dietary fiber.
And, if you're wondering what to have for dinner this evening;
Lemon & Black-Pepper Shrimp Salad
I love the way all the ingredients compliment each other.
And, you're getting a lot of goodness.
Just look at the photo, my goodness, if this doesn't get your mouth watering...
2 Tbs. fresh lemon juice.
2 tsp. reduced-fat olive oil and vinegar dressing.
2 tsp. fresh ground black pepper.
1/2 lb. shelled, cooked shrimp.
4 c. washed, ready-to-eat baby spinach leaves.
1 green bell pepper, sliced (about 1 c.)
1/2 c. sliced and drained sundried tomatoes packed in olive oil.
2 whole wheat rolls (3 oz.)
1 c. sliced Portobello mushrooms.
1. Mix lemon juice, dressing, and black pepper together.
Add shrimps and let marinate while you prepare the rest of the ingredients.
2. Preheat oven or toaster oven to 350 degrees.
3. Divide spinach between 2 plates.
Toss with sliced bell pepper and sun-dried tomatoes.
4. Warm rolls in toaster oven.
Add mushrooms to shrimp and dressing.
Add sea salt to taste.
5. Toss well.
Spoon over salad.
Serve on 2 plates with warm rolls.
Makes 2 Servings
32 g. Protein,
38 g. Carbohydrates,
10 g. Fat,
2 g. Saturated Fat,
172 mg. Cholesterol,
8 g. Fiber,
629 mg. Sodium
Voila and Bon Apetit!Tweet
*** Our Featured Sponsors ***
At Long Last ~ Click the Pic
~ You're Worth It! ~