Also known as black pepper, black pepper is one of the most used spices in Brazil and in the world. According to nutritionist Ana Paula Moura, she is considered a nutraceutical, that is, a food capable of providing health benefits, such as prevention and treatment of diseases, always with scientific evidence. Spicy in taste, this spice has varieties of colors and flavors, adding more flavor to foods.
Originally from India, this spice has been used since antiquity, and has been in greater demand since the 14th century, when the difficulty of obtaining it increased its value, becoming part of world history due to spice expeditions, which even changed the world map, making it possible to discover new countries. Currently Brazil is one of the largest producers of this spice.
The benefits that black pepper offers
Commonly used in alternative medicine, pepper is rich in iron, calcium, zinc, potassium, magnesium, chromium, manganese and vitamins A and C. Here are some of the benefits provided by its consumption according to the nutritionist:
Antioxidant Function: It is able to reduce the production of free radicals, toxic substances that can bring some harm to the body, such as facilitating the appearance of cancer cells.
Thermogenic action: "Like most peppers, this spice has a slimming effect as it speeds up metabolism, resulting in increased caloric expenditure," explains the professional.
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Anti-Inflammatory Effect: According to Ana Paula, there are several studies that prove this action of black pepper, alleviating even symptoms of rheumatic diseases such as arthritis and arthrosis.
Improves mood: As this spice helps to stimulate serotonin production, it promotes a feeling of happiness, causing an improvement in mood.
Improves absorption of some nutrients: "It has an action that increases the bioavailability of some nutrients such as beta-carotene, selenium and B vitamins, which are more effectively absorbed in the presence of piperine," says the nutritionist.
Help for better digestion: Its action on the gastrointestinal tract increases the production of hydrochloric acid, which improves protein digestion, avoiding symptoms of poor digestion.
Activates the circulatory system: Its power to accelerate metabolism helps activate the circulatory system, relieving pain and preventing vascular problems.
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Stimulates memory and cognitive activities: This effect is due to the presence of piperine, which stimulates nerve communications.
Seasoning of recurring use, adding pepper can enhance the flavor of foods, while ensuring all the benefits mentioned above. Just add small portions to meals and prove their effects.
The dangers of black pepper
Regarding the contraindications of this spice, the nutritionist points out that people allergic to this spice should avoid it. The only caveat regarding its frequent consumption would be due to its ardor, and "should be avoided by people who have gastric problems such as gastritis, ulcers, diverticulitis and hiatal hernia", adds Ana Paula.
The different types of black pepper
Although its best known version is black pepper, there are some variations of this spice. Of the kind Piper nigrum It is possible to use green, white and black pepper, all in a different stage of the same grain. Already the pink pepper concerns a separate species. Check out the differences and characteristics of each according to the nutritionist:
Green: This is obtained through the immature harvest of the grain, which will be dehydrated and placed in brine for consumption. This is the most aromatic version of the grain.
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White: acquired from the harvest of the ripe grain, which will be husked and put to dry.
Black: The most widely used variation is guaranteed by harvesting the immature grain, which will undergo a fermentation process and must then be dried.
Rose: aroeira fruit, is not derived from the same species as black pepper.Also called fake pepper, it has no spicy flavor, being aromatic and widely used for culinary decoration.
Factors such as pungency, aroma and culinary uses change according to the chosen variation. Among the most popular are black and white pepper, where both go through a process of drying in the sun.
Ways of use
Commonly used in savory recipes, more and more sweet options have their flavor enhanced by adding this spice. Easily found on the market, check out the most common consumption options of this ingredient:
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In grains: According to the professional, this is the best way to consume black pepper. "Its numerous properties are preserved inside the beans and released every time it is ground for immediate use in food," he advises.
Ground: Despite being the most practical form, which since ready for consumption, Ana Paula reveals that this form of presentation is losing the culinary and therapeutic properties with industrialization, and should be avoided.
There is also the possibility of using whole grains to flavor dishes, as well as leaving the look more beautiful and inviting. It is worth unleashing the imagination and adding this ingredient in both sweet and salty preparations.
With beneficial health properties, as well as other pepper species, black pepper can be consumed daily, provided in moderate doses, by those without digestive tract diseases. With spicy flavor and striking aroma, it is able to increase the flavor of any dish.
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