One of the most popular taste improvers is salt, but among spices, black pepper takes pride of place. Of course, there are other varieties of it: red, green, white, pink. But all this is one and the same plant, which differs only in the way of drying. First of all, black pepper is the fruit of a plant that comes from Malabar (India). Actually, to this day, Malabar pepper is the most high-quality and valuable product. It becomes black due to the heat of the sun, under which it is dried. If you change the temperature, then get other colors, although initially all the peas are green. But if pepper became gray, then it is no longer used for food: it is spoiled - and there will be no taste, aroma from it. That is why it must be stored in sealed packaging.
Speaking of price and value. Pepper black peas were valued extremely highly in ancient times, when the years were considered BC. One of the points of some tax taxes was pepper. And its price was quite high. Now, without this spiciness, one can hardly imagine any kitchen, and its cost is not so high and affordable for everyone. Someone grinds black peas in special mills, while someone buys ready-made ones. By the way, whole peas will give more taste. Although, of course, using it in some dishes is not at all appropriate, and ground black pepper is exactly what you need.
The value of the product is very great. It improves digestion, and adding it to light snacks before meals improves appetite. In addition, in hot countries when cooking outdoors, food is often very much peppered. This is done not so much out of love for the acute, as because of the usual precautions. Products without special equipment quickly deteriorate; this is especially true for meat, and ground black pepper or peas perfectly mask unpleasant odors and remove toxins from the body. Therefore, poisoning too peppery food is difficult. But there are contraindications that should not be violated.
Too much pepper in a dish can lead to irritability or overexcitation. The mucous membrane of the gastrointestinal tract may also be affected. That is why black pepper in large quantities is contraindicated for those who have a duodenal ulcer or stomach, gastritis with high acidity or ulcerative colitis.
And yet quite a bit of pepper will give an unusual taste to many dishes. They include, practically, all types: first courses and second courses, snacks, drinks and even confectionery. In combination with vegetables or some fruits, you can get unusual salads. Well, and what conservation can do without black pepper? Of course, you can’t add it to preserves and compotes, but sauerkraut, tomatoes, cucumbers, salads, etc. not do without him. Black pepper in drinks is generally a separate story, which is replenished every day with new exotic, unusual and quite affordable recipes.
But this is not the whole application of this miraculous spice. It is not rarely used in medicine. Moreover, both pharmacists and herbalists do not bypass it. Recipes from many ailments using black pepper are quite simple and amazing in their effectiveness. For example, if you brush your teeth with a mixture of ground black pepper and salt, you can not only prevent caries, but also get rid of bad breath, nourish sensitive gums with useful substances. Even amnesia caused by a pinch of pepper and honey, which must be taken 2 times a day, becomes less noticeable and soon recedes completely. Of course, these are not the only problems that can be cured with pepper.
Sometimes we do not even imagine how valuable and amazing the product is at our fingertips every day. Take a close look at the usual seasoning and this will help you create incredible culinary masterpieces and treat ailments without drugs.
Be healthy and well-fed!