per 100 grams
Carbohydrates 64 g
Proteins 10.4 g
Fats 3.3 g
Water 12.5 g
Sugar 0.6 grams
Fiber 25.3 grams
Trans Fats 0 ug
Ash 4.5 grams

Black Pepper

251 Calories per 100g

Black Pepper is a small, yet powerful spice that has been used in food for thousands of years. Believed to have originated in India, pepper has been a part of Ayurvedic medicine and cooking for centuries, and has become an indispensable ingredient in cuisines throughout the world. It is one of the most popular spices worldwide and has been used for centuries for both its flavor and its purported medicinal benefits.

Pepper is a member of the Piperaceae family, related to other popular culinary spices such as ginger and cardamom, and to the oregano family. It is the inner, “core” of the peppercorn, which is a small, round berry. Peppercorns are left on the vine to ripen until they are wrinkled and black, at which point they are ready to use.

Pepper comes in three main varieties; black, white, and green. Black pepper helps bring out the flavor of the food it is added to, while white and green can bring a softer, more subtle flavor. White is the lightest variety and has the mildest flavor, while green is more intense and has a slightly grassy flavor. Generally speaking, the darker the pepper, the spicier the flavor.

The most common form of black pepper is called malabar and is the driest and most pungent variety of pepper. Malabar is the most sought-after type of pepper for its sharp, spicy taste and intense aroma. Other varieties include Tellicherry, which is a larger and milder peppercorn, and Lampong, which is the hottest type.

The key flavor component in pepper is a compound called piperine, which is responsible for its distinctive taste and aroma. Unripe or green peppercorns have very little piperine, whereas the full-flavored, fully ripened peppercorns contain more. In addition to its flavor, pepper has many purported medicinal benefits. It has been used in traditional medicine for thousands of years in a variety of cultures.

Some of the purported benefits of black pepper include reducing inflammation, improving digestion, and providing relief from respiratory issues. Additionally, it is believed to be a natural appetite suppressant and can help to relieve flatulence. Pepper also has antiseptic properties, making it useful in treating a variety of skin conditions.

Despite its importance in the culinary world, pepper is still not used much in the United States. Typically, chefs only use it for seasonings, sauces, and dressings, but rarely for its intended purpose of flavoring food.

Recent research suggests that pepper may have significant antioxidant properties, which could provide health benefits. One study found that taking a regular dose of black pepper in foods or supplements led to a significant decrease in “bad cholesterol” levels. Additionally, some evidence supports pepper’s use as an antidiarrheal, a treatment for sleep apnea, and a potential aid against food-born pathogens.

Black pepper is an incredibly versatile and powerful spice that packs a flavorful punch. It can be used in any food or spice blend for a unique, peppery flavor that’s hard to beat. From Indian to Italian dishes, this wonderful spice will add a seemingly endless list of flavor profiles to culinary dishes. As long as you have a bit of pepper on hand, you’ll always have a reliable flavor enhancer. With its plentiful health benefits, it’s no wonder that pepper has been a go-to spice for centuries.