All About Black Pepper

Updated: Nov 29, 2021

Black Pepper is called the King of Spices. Out of many spices the most prevalent

spice is black pepper which is always on the table. Salt makes food taste better

but pepper gives a definite edge. Today, pepper is abundant around the world.

Peppercorns are part of the Piper genus family. Black, white and green

peppercorns come from the same vine. They get pungency from a substance

called piperine.



Green peppercorns: Peppercorns, when they are young, are green in color. Green

peppercorns are fruity and zesty.


Black Peppercorns: The fully ripe fruit is picked and dried, eventually becoming a

deep red. The peppercorn darkens and the skin gets its distinctive wrinkles. The

bigger the peppercorn the bolder the flavor, so the largest peppercorns get the

highest grade.


There are 2 types of Black peppercorns: Malabar Pepper and Tellicherry Pepper.


Malabar Pepper: Malabar peppercorns are exported from India throughout the world. Malabar peppercorns are brown and of good quality with mild flavor. Tellicherry Pepper: are also from the Malabar region. It is the best peppercorn in the world.


White Pepper: is left on the vine until ripe. White peppercorns are smaller than

black peppercorns because the husk have been removed. White pepper has

sharply floral notes with somewhat fermented trace imparted by the processing.

White pepper is used in Europe and parts of Asia.


Black Pepper has many health benefits:

The piperine in black pepper helps to decrease inflammation. Helps in controlling

blood sugar. It also boosts the absorption of nutrients such as Calcium and Selenium

as well as turmeric and green tea. It promotes gut health. The makeup of gut

bacteria has been linked to immune function.


Black Pepper has been a kitchen staple around the world and is a go-to ingredient

to give boldness to the food. Black pepper has been added to pasta, salad

dressings, soups, stir-fries, and many other foods for a quick spicy kick.


 


Black Pepper Rasam

1/2 cup Red Lentils

1/2 cup Tamarind Pulp

3 Large Tomatoes

2 cloves Garlic chopped finely

1-inch fresh Ginger

1 cup of Cilantro leaves chopped

1 Green Chili

1 teaspoon Turmeric powder

1/2 teaspoon ground black pepper

3 dried Red Chili

1 teaspoon Mustard Seeds

1 teaspoon cumin seeds

1/2 teaspoon ground Coriander

6 Curry Leaves

1/4 tsp asafetida

1 teaspoon Salt


Wash the red gram dal and place it in a pot. Cover it with water, add a pinch of

salt. Simmer on a low heat and cook for 1 hour.


Add tamarind pulp, tomatoes, garlic and ginger in the blender and process for a

minute. Heat this in a different pot for 5 minutes. Add fresh Cilantro leaves,

green chili, turmeric, black pepper to the blended tomato mixture. Add the red

cooked red lentils.


Cook the soupy broth for 12 to 15 minutes. Stir the pot so that the peppery broth

doesn’t overflow. Serve Piping hot.

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