Black, white or green, pepper is the fruit of the pepper plant, Piper nigrum (from the Piperaceae family), a vine whose cultivation dates back to Antiquity and on which grow clusters of 20 to 30 berries. Only those from the nigrum, cubeba and longum varieties are legally entitled to the designation of pepper. Piper longum produces the long species, and Piper cubeba gives the “cubèbe”, round and equipped with a small tail, hence its nickname “tailed pepper”.
By the way, what is commonly called “grey pepper” does not exist! It is actually a mixture of black and white, or “downgraded” grains.
The therapeutic virtues of this spice have been known for a long time. It is used in Chinese medicine but especially in Ayurvedic medicine, of which it is a pillar. One of the main remedies of the latter, the trikatu, associates for example pepper with ginger.
Anti-inflammatory, antibacterial and antioxidant
It is piperine – the alkaloid from which pepper’s spiciness comes – that gives it its medicinal properties. “Numerous studies have shown that this substance has both anti-inflammatory and antibacterial properties”, specifies Aminata Andrieux, naturopath specialized in micronutrition.
Known for relieving dental pains or arthritis, piperine is also a good antioxidant. It also stimulates the production of endorphins, which makes it a natural antidepressant, perfect for restoring morale in the event of a temporary blues. And the list of his qualities does not stop there.
The ally of difficult digestions
“Pepper increases saliva production, gastric secretions and pancreatic enzyme activity”, explains our expert. The interest? It is multiple: it facilitates digestion, limits bloating, fight against nausea and occasional constipation.
Like all spices, it flavors dishes and limits the use of salt, which promotes hypertension. And it also acts on fats, which slow down digestion. Be careful, however, not to consume too much if you are prone to hemorrhoids or heartburn, as it can be irritating.
Turmeric and pepper: the winning duo
Finally, pepper has the particularity of promoting the assimilation of nutrients, but also of vitamins, minerals and active ingredients contained in the foods it accompanies. It is particularly interesting to consume it coupled with turmeric because it boosts the assimilation of curcumin, a powerful antioxidant that prevents cell aging and stimulates the immune system. A major asset because curcumin, taken alone, is poorly assimilated by the body.
How to consume it?
• At the end of cooking: crushed in a mortar or ground by the minute, it is used at the end of cooking (especially over high heat) because the heat makes it lose its delicate taste and makes it bitter.
• In herbal tea : bring 25 cl of water to the boil. Turn off the heat before adding 20 peppercorns. Leave to infuse, then strain. In addition to its antibacterial and anti-inflammatory properties, this herbal tea aids digestion. Optional: you can add a touch of honey to the preparation to sweeten the taste.
• Marinated: perfect for red meats but also for chicken fillets. Crush 1 tbsp. at s. peppers (pink, black and white berries), add a clove of crushed garlic and 20 cl of olive oil then marinate the ingredient in the fridge for 12 to 24 hours.
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