Black pepper, dubbed the “king of spices,” is one of the most widely used seasonings around the world.
Derived from the unripe fruits of the plant Piper nigrum,
black pepper undergoes a drying process, during which it acquires its distinctive aroma and spiciness.
The alkaloid piperine found in pepper is recognized for its ability to enhance the bioavailability of other compounds, as well as its potential impact on human health, including:
- supporting digestion and metabolism;
- enhancing cognitive functions;
- providing analgesic effects.
It may also stimulate thermogenesis, a process in which the body burns calories to produce heat, potentially aiding in weight loss.
In traditional Ayurvedic medicine, black pepper was used to treat various conditions, including colds, coughs, and gastrointestinal problems.
Today, it is garnering attention from researchers as a potential agent in combating cancer, thanks to its ability to inhibit the growth of tumor cells.
It contains a modest amount of carbohydrates while being a source of vitamins such as vitamin K, vitamin C, and vitamin A, as well as minerals including magnesium, potassium, and iron.
Nutritional Value
In terms of energy value, black pepper is a low-calorie product, making it ideal for use as a seasoning without significantly increasing the total amount of consumed calories.
In addition, the glycemic index of black pepper is low.
