Cooking With Black Pepper

                      Black Pepper & Advantages

Black pepper is the best and most widely used spice in this universe ,to  adding both heat and depth of flavor to nearly any dish. It comes from the berries of the pepper plant , native to Asia-Pacific , which also produces green and white peppercorns. Black pepper is in the whole & also in powder Family, partially ripened fruit. Green pepper is the unripe fruit and white pepper is the peeled seed. Pink peppercorns are not true pepper. They are the dried berries of the italian pepper tree and are not recommended due to a wide range of side effects: causing headaches, swollen eyelids, shortness of breath, chest pains, sore throat, hoarseness, upset stomach, diarrhea or hemorrhoids in certain people.)

Black Pepper uses as Medicine

Black Pepper Uses In The Kitchen

Nutritionally, black pepper provides manganese, iron and vitamin K, and is a good source of dietary fiber 

Black pepper’s uses are almost endless, but some traditional suggestions include  meats with crushed peppercorns; adding pepper to warm beverages such as chai tea, sprinkling on freshly cut fruit for a spicy kick; and grinding pepper into a bowl of olive oil with vinegar to create a dipping sauce for bread and vegetables.

For the best flavor, choose whole peppercorns that you can mill before adding to dishes. Whole peppercorns ensure that you are getting only pepper – not a blend of pepper and other spices. Look for peppercorns that are heavy and compact. When kept in a sealed container away from light and heat, they will last indefinitely. Crushed pepper keeps well for roughly three months.

When cooking, add pepper just before removing the dish from heat to ensure best flavor.