Do you love pepper? We definitely do!
The peppercorns that we use as spice in our meals are from the Piperaceae family which has at least 700 different species! The pepper plant originally comes from the forests of southern India but is now cultivated in the tropics throughout the world. Black peppercorns with their thin, wrinkly skin are harvested and dried before they fully ripen. Nutritionally, black pepper is rich in piperine, which gives pepper its intense sharp taste. White pepper is made from fully ripe red pepper fruits, which are allowed to ferment. If the pulp is rubbed off after three days, the greyish-white, milder tasting round seeds appear. Green pepper is the unripe fruit that is placed in brine. No matter which one you use – (fresh) ground pepper is an excellent healthy addition in many aspects. Hot spices in general can support digestion and even kill pathogens. Of course those with a sensitive stomach or gastritis, should use peppery spices sparingly.
