All About Pepper and What It Does..............................Sage

Pepper ~ Piper nigrum 9:57 AM Posted In Herbs , posted by Celeste Heldstab, from her Kitchenwitch blog

Pepper's spicy, fiery taste reflects its native habitat - the hot, humid Indian tropics. Currently cultivated in similar climates, this vining plant bears tiny berries that have been highly valued for millennia. Attila the Hun is believed to have demanded 3,000 pounds of peppercorns as ransom during his siege of Rome. It was the search for pepper that inspired ancient explorers to sail the oceans, leading to the discovery of new continents. In addition, the spice was used as a tax, as currency and as an offering to the gods. Pepper was used medicinally, as well. The hot, burning sensation was thought to help treat pain, poisonous animal bites, impotence, rheumatism, gastrointestinal ailments and appetite loss. Today, pepper is primarily used as a culinary seasoning. However, it has been shown to possess mild stimulating and antibacterial properties and may, indeed, ease some ailments, such as bloating, constipation, lack of appetite and nausea.

Pepper for Improved Digestion

Piperine, an alkaloid found in peppercorns and pepper oil, is largely responsible for pepper's sharp hot taste. It has a stimulant effect on the production of saliva and gastric juices, leading to improved digestion - especially for those who suffer from constipation, bloating or appetite loss. In addition, piperine can assist intestinal function and improve circulation.

Therapeutic Effect: Pepper is a pungent, aromatic spice that stimulates digestion and circulation. It has a warming effect on the body and can help relieve stomachaches, bloating, nausea, flatulence, constipation and appetite loss, as well as arthritic and rheumatic pain. In addition, pepper has a mild antiseptic effect.

Components: The volatile essential oil in peppercorns contains the substances camphene, sesquiterpenes and terpenes; these account for the seasoning's characteristic acrid scent. The alkaloid piperine is also present. It works by stimulating heat-sensitive nerve endings and is responsible for pepper's biting taste. In addition, peppercorns contain fatty oils, starch, proteins and enzymes.

Foods For Health: Black pepper is the only variety of pepper used medicinally. It can help relieve colds, bronchitis, sore throats and poor digestion, as it thins mucus and increases the secretion of sweat, phlegm, gastric acid and bile. Pepper milk is especially effective. Mix 1 tsp. of ground black pepper, 2 tsp. of honey and 1 cup of milk. Heat and drink 1 cup of the hot pepper milk 3 times daily.

Kitchen Hints

Pepper Should be purchased in the form of whole peppercorns and ground directly onto food just before serving when used only for seasoning. Freshly ground pepper is much more aromatic than the ground pepper bought in stores.

Peppercorns come in black, red, white and green varieties and are found in supermarkets. All the varieties come from the same plant; the differences lie in when they are harvested and how they are processed. Black peppercorns are picked prior to ripening and are dried. Both red and white peppercorns are picked while ripe, but the red ones are dried; the white are first soaked in water. The green ones are picked before ripening and pickled.

Black pepper has the spiciest flavor of all the pepper varieties, because the hot, burning alkaloid piperine is found just under the skin of black peppercorns.

White pepper is considered less pungent but more aromatic than black pepper. It is used in white or delicately flavored sauces.

Many foreign and regional spice blends contain pepper. Examples are Cajun seasonings, curry blends, four-spice blends, sambal powder and barbecue spice mixtures.

In small amounts, pepper can lend a unique dimension to cooked and fresh fruit, such as oranges, strawberries and pears.

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