Pepper, known as “black gold,” is a prized spice hailing from South India. Available in varieties like black, white, green, and red, each type brings its own unique flavors and health benefits.
Photo of pepper. / New Africa-shutterstock.com
First, black pepper contains piperine, a compound known for its antioxidant effects. Piperine boosts metabolism and aids in breaking down body fat, making it helpful for weight management.
Second, it has pain-relieving qualities, potentially relieving arthritis and muscle soreness.
Third, piperine stimulates the secretion of gastric juices, helping remove intestinal gas. It can also increase appetite and relax muscles. However, people with kidney issues or those prone to excess body heat should consume it in moderation. Moreover, people with gastritis may experience worsened heartburn if they overconsume pepper.
The benefits of pepper depend on when it’s added during cooking. For steak, it’s best to sprinkle pepper after cooking. Research from the Food and Drug Administration (FDA) shows that adding pepper before cooking can raise the levels of the carcinogen acrylamide by more than ten times.
To preserve flavor, it’s recommended to grind whole peppercorns fresh, as pre-ground peppers lose their potency over time.
Pepper enhances a variety of dishes, with each type offering distinct qualities. Black pepper’s spiciness and strong aroma make it ideal for meat dishes, while white pepper’s milder flavor pairs well with fish. Green pepper brings a fresh scent and crunchy texture, which is excellent for salads. Red pepper adds vibrant color to fruit sauces or dressings.
Finally, people with high blood pressure can reduce their sodium intake by using pepper instead of salt.
Most Commented