Is Black Pepper good for you ? Nutrition, Uses, and More
Black pepper is known as the “King of Spices” because of its pungent flavor and distinct aroma, and it is used all over the world. Black pepper, in addition to adding flavor to foods, may act as an antioxidant and provide a variety of health benefits. 
Black pepper, scientifically known as Piper nigrum, is a flowering vine that is cultivated for its fruit. The dried fruit is known as peppercorn. Peppercorns are classified into three types: black, green, and white. The spice is native to Viet Nam and other parts of South Asia, and it has been used in Indian cooking since 2000 BC.
Vietnam, Brazil, Indonesia, India, Sri Lanka, Malaysia, and China currently have the highest levels of black pepper production in the world. Vietnam, in particular, is known as the world’s leading exporter of black pepper.
What Are The Nutrients In Black Pepper?
Because black pepper contains numerous minerals, vitamins, and phytonutrients, it is beneficial to your health and can help support and improve it: 
+ Minerals include manganese, magnesium, calcium, phosphorus, iron, and potassium.
+ Vitamins: folic acid (B9), niacin (B3), pyridoxine (B6), riboflavin (B2), thiamin (B1), vitamins A, C, K, vitamin E
+ Plant nutrients: Carotene-β, Crypto-xanthin-β, Lutein-zeaxanthin and Lycopene
Furthermore, black pepper is high in fiber and contains moderate amounts of protein, carbohydrates, and antioxidants.
Black Pepper provides health benefits
Enhances digestion: Black pepper stimulates the production of hydrochloric acid in the stomach, which aids digestion. It aids in the relief of flatulence due to its carminative properties. Black pepper helps to eliminate toxins from the body through increased urination and sweating. It also cleans out impurities stuck in pores, uric acid, urea, fat and excess water.
Aids weight loss: Black pepper seeds break down fat cells into easily digestible components that are then used for other bodily functions and reactions, preventing them from settling down in an unhealthy manner.
Remedy for cold and cough: Black pepper is used to treat sinusitis and nasal congestion. It causes irritation to break down certain depositions in the respiratory tract and then expel them from the body. Because of these properties, it is a key ingredient in Ayurvedic cough and cold remedies.
Maintains skin health: Black pepper has numerous health benefits that go skin-deep. Vitiligo, a condition in which some areas of the skin turn white after losing their normal pigmentation, can be treated with piperine, which is found in black pepper, in conjunction with ultraviolet light therapy. It also lowers the risk of skin cancer caused by ultraviolet rays from the sun. It aids in the maintenance of a smooth, glowing skin tone.
Treats ulcers: Black pepper has anti-inflammatory and antioxidant properties that can help treat stomach ulcers. It also combats problems caused by stomach mucosal damage.
Culinary Uses
There are several ways to add black pepper in your diet.
Ground black pepper or whole black peppercorns in a jar with a grinder are widely available in supermarkets, markets, and on the internet.
Black pepper can be used in a variety of recipes to add flavor and spice to meats, fish, vegetables, salad dressings, soups, stir-fries, pasta, and other dishes.
For a spicy kick, you can add a pinch of black pepper to scrambled eggs, avocado toast, fruit, and dipping sauces.
Black pepper has a two to three year shelf life when stored in a cool, dry place.
How to Select and Store
Black pepper is available whole, crushed, or ground into a powder. To get the best flavor, buy whole peppercorns and grind them yourself in a mill just before using them in a recipe. In addition to superior flavor, buying whole peppercorns ensures that you are purchasing unadulterated pepper, as ground pepper is frequently mixed with other spices.
Keep black pepper in a tightly sealed glass container in a cool, dark, and dry place. Whole peppercorns can be stored almost indefinitely, while ground pepper can be stored for about three months. Pepper can also be frozen, though this will intensify its flavor.
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