Aqsa Noreen

It’s undebatable. Hands down, one of the biggest food player out there is black pepper. It sprinkles its way into almost everything. Try playing hide and seek with it for one month. I bet you’ll fail. If you have more of a sweet tooth. All I can say is that – my condolences. But, if you have a creative streak in you. I say give it a go. Mix this black beauty with some sugary dust, and you won’t be disappointed. Although, if you do end up creating a food Frankenstein, you’re on your own buddy. But I digress. You’ll see that happen quite a lot here.

Let’s begin with the boring part for starters. I’m talking about history, of course. Now don’t be like “what’s new about that?” Think of it like bitter medicine. You have to read it, to know the spice better.

History

If you remember the troll scene from the Harry Potter series, I think that might be a good image to have in mind. It was first found in the nostrils of Ramesses II. It was a mummy. It isn’t the most appetizing image, I know. And like a good ol’ family rivalry. Its longer hotter cousin took the spotlight at first. It also has some red, green, pink and white coloured sibling. But that’s a story for another time. Apparently, it could increase virility and reduce phlegm.

But soon, the time of peppercorns came. Science bestowed them with the name piper nigrum. It is essentially a flowering vine. And so they travelled from the Malabar Coast in India to Mediterranean and Europe. Talk about getting lucky, right?

They became such as highly-valued commodity that they were used as a currency. To top that, even sacrifices to Gods included this little packet of joy. To make sure that sweet revenge was taken, it became a part of Ayurvedic, Chinese and Unani medicines. I think that much history would be enough for now.

Where Can You Find this Black Pearl?

It is cultivated in South India and parts of Southeast Asia (Vietnam and Indonesia), Cambodia and Brazil. Vietnam was its biggest exporter in 2013. However, it is a spice native to Kerala. No wonder, Indian cuisine is such a global hit.

Where Should You Use it?

There’s something wrong with the question. I think it should be used everywhere. Although, I am open to discussion about that. Now, for many, eggs are a breakfast staple. But can you imagine a bland tasting jiggly white proteins and gooey yolk without any taste of a pepper? If you can, you’re committing a crime against the food community.

My point is that this flavour enhancer is used in a wide variety of dishes. It can be sprinkled on salads and stews. Almost every curry has it. From pasta, sandwiches, kebabs, shawarma to marinating the meats, it is everywhere with its spicy goodness.

What are Its Health Benefits?

If you’re one of those lucky ones who suffer from digestive issues, then black pepper might be your hero. Piperine present in the black paper has been linked to anti-cancer properties, according to research. Its anti-inflammatory properties can help alleviate oral infections and diseases. The immune system can also get a boost. And if you’ve caught the flu, eat foods with black pepper in it.

For all those beauty and skincare divas, you can also use the material to exfoliate your skin.

Should You Overdo Black Pepper?

Please don’t do that. Do not make another cinnamon challenge out of it. Its excessive intake can cause redness of eyes and burning. Women who are pregnant or are breastfeeding should not excessively consume it. It can also lead to miscarriage.