Black pepper is produced from the
still-green unripe drupes of the pepper plant. The drupes are cooked briefly in
hot water, both to clean them and to prepare them for drying. The heat ruptures
cell walls in the pepper, speeding the work of browning enzymes during drying.
The drupes are dried in the sun or by machine for several days, during which
the pepper around the seed shrinks and darkens into a thin, wrinkled black
layer. Once dried, the spice is called black pepper corn. On some estates, the
berries are separated from the stem by hand and then sun–dried without the
boiling process.Black pepper has more healthy properties than most people know about. Blackpepper isn't like salt that can make food less healthy if too much is added. Black pepper is a spice that has the potential to make food more beneficial when used in various recipes and as a table spice.
Black pepper has long been recognized as a carminitive, (a substance that helps prevent the formation of intestinal gas), a property likely due to its beneficial effect of stimulating hydrochloric acid production. In addition, black pepper has diaphoretic (promotes sweating), and diuretic (promotes urination) properties.
Black pepper has demonstrated impressive antioxidant and antibacterial effects--yet another way in which this wonderful seasoning promotes the health of the digestive tract. And not only does black pepper help you derive the most benefit from your food, the outer layer of the peppercorn stimulates the breakdown of fat cells, keeping you slim while giving you energy to burn.
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