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Black pepper nutrition facts

Incredibly popular black pepper, often referred as “king of spice” is known to the world since ancient times. The pepper plant is native to tropical evergreen rain forest of south Indian state, Kerala, from where it was introduced to rest of the world. The Pepper fruit, also known as pepper corn is obtained from this plant.

Botanically, it belongs to the family of piperaceae of the genus of piper; and scientifically called as Piper nigrum.   This perennial vine and climber requires supporting tree or pole to grow in height; thus has similar growth characteristics that of beetle leave plant.

Black pepper corns (Piper nigrum)	Pepper plant with green fruits

The plant is a perennial vine and climber requires supporting tree or pole to grow in height; thus has similar growth characteristics that of beetle leave plant. It begins to bear fruits after three to four years of implantation. Technically, pepper fruit is a drupe, measuring about 5 mm in diameter and contains single large seed at its center.

Different color pepper corns found in the markets are nothing but the same fruit that picked up from the plant at different stages of maturity and subject to methods of processing. Generally, the corns are picked up when they are half matured and just about to turn red. They are then left to dry under sun light which causes them to shrivel and turns black color. Alternatively, green pepper corns 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 flesh leaving just the white pepper seed.

Black peppers have strong spicy taste that comes to them from volatile oils such as piperine. In grounded peppers, these volatile oils may evaporate if kept open to the air.

Health benefits of black pepper

• Pepper contains impressive list of plant derived chemical compounds that are known to have disease preventing and health promoting properties. Peppers have been in use since ancient times for its anti-inflammatory, carminative, anti-flatulent properties.

• Pepper corns are composed of many health benefiting essential oils such as piperine, an amine alkaloid, which gives strong spicy pungent character to the pepper. It also contains numerous monoterpenes hydrocarbons such as sabinene, pinene, terpenene, limonene, mercene etc which gives aromatic property to the pepper.

• The above mentioned active principles in the pepper may increase the motility of the gastro-intestinal tract as well as increase the digestion power by increasing gastro-intestinal enzyme secretions. It has also been found that piperine can increase absorption of selenium, B-complex vitamins, beta-carotene as well as other nutrients in the food.

• Black pepper corns contain good amount of minerals like potassium, calcium, zinc, manganese, iron, and magnesium. Potassium in an important component of cell and body fluids that helps controlling heart rate and blood pressure. Manganese is used by the body as a co-factor for the antioxidant enzyme superoxide dismutase. Iron is essential for cellular respiration and blood cell production.

• They are also an excellent source of many vital B-complex groups of vitamins such as Pyridoxine, riboflavin, thiamin and niacin.

• Pepper corns are rich source of many anti-oxidant vitamins such as vitamin-C and vitamin-A. They also rich in flavonoid polyphenolic anti-oxidants like carotenes, cryptoxanthin, zea-xanthin and lycopene. These compounds help body remove harmful free radicals and help protect from cancers and diseases.

Selection and storage

Black Peppers are available year around. In the store, buy whole peppercorns instead of pepper powder since, oftentimes it may contain adulterated spicy powders. The peppercorns should be wholesome, heavy, round and compact.

Peppercorns can be stored at room temperature for many years and can be milled using hand mill as and when required. It can be kept in the refrigerator for up to a month or so. Powdered pepper should be stored in the refrigerator in airtight containers.

Medicinal uses

• Peppers have been in therapeutic use in dentistry as an antiseptic for tooth-decay and gum swellings.

• The corns are also being used in traditional medicines in treating flatulence and indigestion in traditional medicine, but there is little or no data to support these claims in modern medicine.

Culinary uses

In order to keep the fragrance and flavor intact, black pepper is generally grounded just before preparing dishes and added at the last moment in the cooking recipes, because prolonged cooking results in evaporation of essential oils.

• Pepper along with other spicy items used in marinating chicken, fish and meats.

• Some Indian vegetarian and chicken curries contain pepper and in the Middle East it is used in meat and rice dishes.

• Peppers also been used in the preparation of soups, barbecue sauces, pickling and as main ingredient in variety of curry powders.

Safety profile

Consumption of dishes prepared with excessive amounts of black pepper can cause gastrointestinal irritation, and bleeding from the ulcer sites. Therefore, recipes prepared with pepper should be avoided in individuals with stomach ulcers, ulcerative colitis, and diverticulitis conditions. (Medical disclaimer)

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