Black Pepper

 
General Description: The best Pepper of commerce comes from Malabar. Pepper is mentioned by Roman writers in the fifth century. The plant can attain a height of 20 or more feet, but for commercial purposes it is restricted to 12 feet. The plant is propagated by cuttings and grown at the base of trees with a rough, prickly bark to support them. Between three or four years after planting they commence fruiting and their productiveness ends about the fifteenth year. The berries are collected as soon as they turn red and before they are quite ripe; they are then dried in the sun. 

Geographical Sources: Black pepper is native to Malabar, a region in the Western Coast of South India; part o the union state Kerala. It is also grown in Malaysia and Indonesia since about that time when it was found in the Malabar Coast. In the last decades of the 20th century, pepper production increased dramatically as new plantations were founded in Thailand, Vietnam, China and Sri Lanka. The most important producers are India and Indonesia, which together account for about 50% of the whole production volume


History/Region : In South India wild, and in Cochin-China; also cultivated in East and West Indies, Malay Peninsula, Malay Archipelago, Siam, Malabar, etc.


In South East Asia, the most reputated proveniences for black pepper are Sarawak in  Malaysia and Lampong from Sumatra/Indonesia. Both produce small-fruited black pepper that takes on a greyish colour during storage; both have a less-developed aroma, but Lampong pepper is pretty hot. Sarawak pepper is mild and often described fruity.

• Health Benifits

 Improves digestion: One of the most important attributes of black pepper is its ability to improve digestion. Black pepper actually stimulates the taste buds to notify the stomach to increase its secretion of hydrochloric acid thereby improving the digestion of food once it reaches your stomach.

Reduces intestinal gas: Black pepper provides a natural solution to the embarrassing problem of intestinal gas. The stimulation of hydrochloric acid secretion in the stomach reduces the intestinal gas problems.

Antioxidant: The antioxidant property of black pepper prevents and curtails oxidative stress. Moreover, several of these compounds work indirectly by enhancing the action of other antioxidants. Black pepper also reduces the damage caused by a diet full of saturated fats which is found to be the main cause of oxidative stress. Black pepper also prevents bacterial growth in the intestinal tract.

Fights against cancer: Black pepper is effective against cancer. It counteracts the development of cancer directly. Its principal phytochemical, piperine, inhibits some of the pro-inflammatory cytokines that are produced by tumour cells. By doing this it interferes with the signalling mechanisms between cancer cells, thereby reducing the chances of tumour progression.

In Cooking : The medicinal benefits of black pepper reach beyond its taste and flavoring of your foods.  Research studies have shown that black pepper actually has healthful properties.  Of all of the benefits of this spice, it is its ability to enhance the function of the digestive tract that makes it a good reason to put it in the dishes you cook.