Black Pepper (Piper nigrum)


Black pepper is a spice that has been used since antiquity to add flavor to food. It is the dried fruit of the pepper plant, which is native to India, but now cultivated in many other parts of the world.

This spice has been used in cooking since ancient times and was even found in Tutankhamun’s tomb. In addition to seasoning, black pepper can be used as a natural remedy for stomach problems, like indigestion and heartburn. It is also believed that black pepper aids in digestion by increasing circulation and stimulating the production of gastric juices.

Black pepper may be the dominant spice used to add spicy heat and flavorful sharpness. But its influence on health has been largely misunderstood. Reason being, many wrongly think black pepper is not safe for humans as it is a poison and this misconception has been passed forward for centuries now.

In reality, black pepper (still called ‘poison’ in many languages) is one of the most traditional medicines available. Its benefits come from it’s tannic acids which have a potent enzyme-inhibiting property that decreases inflammation in the gut where major nutrient absorption takes place. It also increases metabolism by stimulating insulin production and enhances digestion efficiency. This ensures that the key nutrients needed by our cells, tissues, organs and all proteins are nutritionally supplied protecting us against damaging pathogens such as salmonella.