Black Pepper, known as Piper nigrum (Piper nigrum), is a part of the family Piperaceae. Usually dried and used as a spice known as a peppercorn, it is an excellent aid for stimulating digestion. It's qualities are Hot and Dry, pacifying Kapha and Vata. It is a powerful expectorant and mucus-cleanser when added to honey. Vipaka, post-digestive effect, is pungent, and heating. Black pepper strengthens the plasma (Rasa dhatu), blood (Rakta dhatu), fat (Meds dhatu), marrow and nerve tissues (Majja dhatu).
Black pepper is native to Kerala in Southwestern India and is extensively cultivated there and other tropical regions. Used in ancient remedies for: constipation, insect bites, tooth decay, sunburn, arthritis, lung disease, toxins in the colon, fever and more! Because black pepper is a carminative (expels gas from the body), it discourages intestinal gas from forming, in addition, the outer layer of the peppercorn aids in the breakdown of fat cells. It promotes sweating as well, which can help rid the body of ama (toxins). This common condiment comes from a lineage of royalty and was considered the King of Spices during the Middle Ages. At that time, Black Pepper was more valuable than gold. Only the wealthy could afford to keep and store. Now, it's considered a staple in most homes.
Why is Piperdine so important?
Black pepper contains essential oils like piperine, which is the source of its bold character and heat. This compound zaps your taste buds and triggers a sneeze when it hits the nerve endings inside your nose. Piperine stimulates the taste buds, activating the pancreas to start producing digestive enzymes. It tones the lining of the intestines, and speeds up the time it takes to move all the way through the digestive tract. Piperdine is is exceptional in its influence on the liver, drug-metabolizing system and improves digestion and metabolizes medications faster.
How to consume for best benefit?
A pinch or more is enough. You can put black pepper on anything, including fruit. Add pepper last, as adding in too early may leave a bit of bitterness. Store in glass, metal, or plastic. Never store in wood, as wood leaches the oil from the peppercorns, making them stale. Use in moderation as it is Pitta aggravating when used in excess.
RECIPES
Black Pepper Gravy
Ingredients
- 5 tbsp olive oil or vegan butter
- 7 tbsp all-purpose flour
- A pinch of garlic powder
- 1/2 tsp poultry seasoning, optional
- 1/8 tsp nutmeg
- 4 cups cashew milk, at room temperature
- 2-3 tsp Fresh cracked pepper (or more)
- Salt, to taste
- In a medium sized pot heat oil over medium-high heat, add flour and stir for 2 – 3 minutes, until it turns light golden brown
- Add the garlic powder, poultry seasoning and nutmeg, mix well, stir for a minute or so. Mixture will form a ball of sorts
- Slowly add the milk and continue to stir
- Bring just to a boil, reduce heat to medium and continue to cook, stirring constantly, until gravy has thickened to desired consistency, about 10 minutes.
- Gravy will thicken a bit more as it cools. Season with plenty of pepper and salt to taste. Set aside with lid on, or slightly askew stirring every now and then until ready to serve. If gravy cools too much, heat over low until warmed
Black Pepper Tea
Ingredients
- 2 cups filtered water
- 1 Ginger tea bag or 1 tsp chopped fresh ginger
- 1 tsp. freshly ground Black Pepper
- 1 Tbsp. honey
- 1 tsp. lemon/lime juice
- 1/8tsp Turmeric (optional)
Directions
- Bring the water to a boil.
- Turn off heat.
- Add all other ingredients
- Steep for three to five minutes
- Strain and drink while hot