Tuesday, July 10, 2018

Black pepper

Black pepper (Piper Nigrum Linn) is a viny perennial plant producing berry-like and aromatic pungent fruits.

Dried ripe berries become black and wrinkled constituting black pepper. Black pepper yields both black and white pepper. Black pepper is made by drying ripe or unripe fruits under the sun; white pepper by soaking, treating and removing outer skin of berry before drying. Ground black pepper, usually referred to simply as “pepper”, may be commonly found on nearly every dinner table, often alongside table salt, in some parts of the world. Dried ground pepper is one of the most common spices in European cuisine and its descendants in other parts of the world.

Black pepper is one of the most commonly used spices in the preparation of hamburger to enhance flavor and aroma. Black pepper (Piper nigrum) known as the king of spices, is one of the oldest and the most important spices in the world. The characteristic pungent aroma of black pepper is due to a mixture of several compounds.

Since black pepper is essentially a spice, varieties that are developed should have good quality attributes such as significant levels of oleoresins, piperine and volatile essential oil.

Since the discovery of black pepper’s active ingredient, piperine, the use of black pepper has caught the interest of modern medical researchers.

Many physiological effects of black pepper, its extracts or its bioactive compound, piperine, have been reported in recent decades. By stimulating the digestive enzymes of the pancreas, piperine enhances digestive capacity and significantly reduces gastrointestinal food transit time.
Black pepper
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