Pepper (King of Spice) is a strong spice and it is largely used by meat packers and in baking, canning, pickling, considering it because of its preservative worth. Black pepper (Piper nigrum) is known for its great aroma and excellent flavor. It is also one of the oldest and best-known spices across the globe. This is a specialty product which finds a wide application in instant soups and dry-meals on account of its special characteristics and subtle flavor. It is also used in the cheese industry and for the preparation of pates. There are two types, black pepper and white pepper. Black pepper is much spicier than white. Black pepper is one of the versatile spices used in several kinds of savory cooking. Besides hot taste and aroma, it is added to dishes to correct the seasoning. Two of the most celebrated trade varieties of Indian black pepper are ‘Malabar Garbled’ and ‘Tellichery Extra Bold’.
- Black pepper and honey is a traditional ayurvedic approach to respiratory congestion, helping to expectorate and dry up mucus membranes.
- Pepper increases the hydrochloric acid secretion in the stomach, thereby facilitating digestion. Proper digestion is essential to avoid diarrhea, constipation and colic.
- Black peppers have been in use since centuries for their anti-inflammatory, carminative, anti-flatulent properties.
- Black peppercorns contain a good amount of minerals like potassium, calcium, zinc, manganese, iron, and magnesium. Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure.
Pepper is usually cultivated in the moist regions. Indian pepper is grown in the monsoon forests along the Malabar Coast in South India.