Black Pepper

In India, black pepper has been a popular seasoning since ancient times. Native to India, it has been used in Indian cuisine from at least 2000 BCE. Sometimes referred to as “black gold” and even used as commodity money, peppercorns were a highly sought-after commodity in commerce. Peppercorn rent is a word that is still in use today.

Historically, long pepper, the dried fruit of the similarly related Piper longum, is frequently mentioned in conjunction with black pepper. Piper and saxophonist were both common terms in Roman culture. In fact, it wasn’t until the New World was discovered and chile peppers were introduced that long pepper completely lost its favour.

Black pepper in Europe, the Middle East, and North Africa came almost exclusively from the Malabar region of India by the Middle Ages. Similarly, other places of Southeast Asia were growing pepper as a result of Portuguese influence, but they mostly traded with China or used the pepper themselves. Much of the commerce in other spices from the eastern Indian Ocean passed through ports in the Malabar region.

Spices like black pepper that originated in India and other far eastern regions influenced the development of civilization. The European discovery and colonisation of the Americas can be traced back, at least in part, to the high value of these spices, which prompted the Portuguese to seek a maritime route to India during the age of discovery.

As part of the rites surrounding his mummification immediately after his death in 1213 BCE, pepper was discovered jammed in Ramesses II’s nostrils. At the very least by the fourth century BCE, the Greeks were familiar with pepper, albeit it was likely a rare and expensive commodity that only the wealthy could purchase.

Land routes and coastal shipping routes in the Arabian Sea were the norm for commerce at the time. Growing in the northwestern portion of India, long pepper was more easily traded than black pepper from the southern half of the country. The greater spiciness of long pepper combined with this trading advantage likely reduced the demand for black pepper at the time.

Black pepper, which now took a quicker trade route than long pepper thanks to ships travelling directly to the Malabar coast, was more expensive as a result. A thousand and a half years from now, the pepper trade into Europe will still mostly follow the broad patterns of this same trade route.

Here are some of the potential health benefits associated with black pepper:

• Improved digestion: Black pepper stimulates the production of hydrochloric acid in the stomach, which aids in the digestion of proteins and other nutrients.
• Reduced intestinal gas: Black pepper has carminative properties, meaning it helps prevent the formation of gas in the intestines.
• Increased nutrient absorption: Black pepper can enhance the absorption of nutrients from food, making it a great addition to meals.
• Antioxidant effects: Black pepper contains compounds that have antioxidant properties, which can help protect against cell damage caused by free radicals.
• Antibacterial properties: Black pepper has natural antibiotic properties, which may make it useful in fighting off certain types of bacterial infections.
• Anti-inflammatory effects: The piperine compound found in black pepper has been shown to have anti-inflammatory effects, potentially reducing inflammation throughout the body.
• Weight loss aid: The outer layer of black pepper contains compounds that have been shown to increase metabolism and support fat breakdown.
• Cough and cold relief: The spiciness of black pepper can help clear congestion and relieve coughs and colds.
• Potential cancer-fighting properties: Some research suggests that the compounds in black pepper may have anti-cancer effects.
• Skin health benefits: Black pepper may help protect against skin damage caused by ultraviolet radiation and may have anti-inflammatory effects that can benefit skin health.

●     Choose whole black peppercorns instead of pre-ground pepper for the best flavor and aroma.

●     Look for peppercorns that are uniform in size, shape, and color.

●     Check the label or packaging for the date of harvest or expiration to ensure freshness.

●     Consider the type of black pepper you want, such as Tellicherry or Malabar, which have different flavors and strengths.

• Store black peppercorns in an airtight container in a cool, dry, and dark place, such as a pantry or cupboard.
• Keep peppercorns away from heat, moisture, and light, which can cause them to lose flavor and aroma.
• Do not store pepper in the refrigerator, as the moisture and temperature fluctuations can negatively affect its quality.
• Ground black pepper should be used within 6 months, while whole peppercorns can last up to 2-3 years.
• To extend the shelf life of whole peppercorns, consider freezing them in an airtight container.