Nutritional properties of black pepper
Energy :
255.00 Kcal / 100g
Category : Spices & Sauces
Group : Basic Spices & Condiments
Composition And Nutritional Value :
Black pepper is composed primarily of piperine, the compound responsible for its pungent taste. It also contains small amounts of vitamins and minerals, including vitamin K, vitamin C, iron, and manganese. Black pepper is low in calories but rich in antioxidants that help fight oxidative stress.
Health Benefits :
Black pepper has anti-inflammatory properties and may aid digestion by stimulating the production of stomach acids. Piperine has been shown to enhance nutrient absorption, especially in the case of curcumin (found in turmeric). It also supports brain function, improves metabolism, and may help in weight management.
Culinary Uses :
Black pepper is one of the most commonly used spices worldwide, known for its ability to enhance the flavor of almost any dish. It is used in seasoning meats, vegetables, soups, sauces, and salads. Freshly ground black pepper offers a stronger, more aromatic flavor and is often sprinkled over dishes just before serving.
Types :
The most common form of black pepper is whole peppercorns, which are ground to release their flavor. There are different varieties of peppercorns, including black, white, green, and pink, with black pepper being the most pungent and commonly used in cooking. White pepper, milder and more delicate, is made from the same berry but with the skin removed.
Shopping And Storage Tips :
Look for whole peppercorns that are firm and dark in color, indicating freshness. Ground pepper loses its flavor more quickly, so it is best to buy whole peppercorns and grind them as needed. Store pepper in an airtight container in a cool, dry place to preserve its flavor for up to a year.
