Black pepper (Piper nigrum) is a flowering vine cultivated for its dried fruit, known as peppercorn, used as a spice. The fruit is a drupe, about 5 mm in diameter, dark red, with a stone enclosing a single pepper seed.
Native to the Malabar Coast of India, black pepper is extensively cultivated in tropical regions.
The word ‘pepper’ is derived from the Sanskrit pippali.
Pepper was highly sought after in ancient Rome, and only the more expensive white variety was taxed. Black pepper was considered essential for all citizens and exempt from customs duties.
Habitat
The pepper vine thrives in the tropics, with optimal conditions at elevations around 1500 feet.
It prefers a moist, hot climate with an evenly distributed rainfall of about 100 inches.
Best growth occurs on fertile, flat, or gently sloping land with good drainage and light shade.
Phytochemistry
Black pepper contains fats in the range of 1.9-9.0%, with common fatty acids including palmitic, oleic, linoleic, and linolenic acid.
Phenols in black pepper are a mixture of glycosides of phenolic acids and flavanol glycosides.
Nutritional Prowess
Raw black pepper releases hydrochloric acid, aiding digestion, keeping intestines clean, and resolving gastrointestinal disorders.
Rich in vitamins A, C, K, thiamin, pyridoxine, riboflavin, folic acid, copper, and calcium, black pepper supports immunity.
Regular consumption helps in curbing constipation, nausea, and certain bacterial disorders.
Boosts metabolism; adding a pinch to green tea may assist in weight loss.
Combined with turmeric, it’s believed to prevent cancer, providing antioxidants, vitamin A, and carotenoids.
Dermatological Perks
Black pepper prevents vitiligo, a skin pigmentation disease, and is effective against skin rash and allergies. Used as a scrub, it helps remove dead skin.
Follicular Fortification
Used in the treatment of dandruff, crushed black pepper mixed with curd is applied to the scalp for thirty minutes before washing for dandruff-free, clean hair.