Tuesday, July 05
04:37 PM

SPICE DIARY: Black pepper

1 Sep 2020

Occupying a prominent spot on the spice rack in your kitchen or on your dining table, black pepper has immense benefits, apart from it pungent culinary kick for which it mostly used.

Grown in tropical countries, black pepper has been considered as an important spice from time immemorial across the world. Here are some medicinal benefits:

Prevents cancer

The piperine in black pepper can be credited with the prevention of cancer. It has vitamin C, vitamin A, flavonoids, carotenes and other anti-oxidants that help remove harmful free radicals and protect the body from cancers and diseases.

Stimulates digestion

The piperine in black pepper eases digestion and stimulates the stomach, which then secretes more hydrochloric acid that helps to digest proteins in food. So a bit of pepper in food will actually help you to digest it faster.

Relieves cold and cough

Black pepper is antibacterial in nature, and therefore helps to cure cold, cough and chest congestion. A teaspoon of honey with freshly crushed pepper does the trick. 

Improves skin

Crushed pepper is one of the best exfoliators in nature. Add a bit of honey, curd, or fresh cream to it while using. It also enables blood circulation and provides the skin with more oxygen. 

Addresses depression

The piperine in black pepper helps stimulate the brain and enable it to function properly by making it more active.




Cut, whack, squish!

Freeze a chunk of meat for sometime to enable cutting neat slices, even wafer thin for carpaccio.

Chicken breasts taste best if you whack them with anything sturdy, a rolling pin or a heavy chopper. 

Cut lettuce with a plastic or ceramic knife to keep it from bruising; better still, simply break them to pieces with your hand.

Use unflavoured floss or just twine to cut through cheeses or cakes, to avoid portions sticking onto knives.

To peel garlic well, simply cut off the ends and squish them with the blade of the knife.

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