Pepper, the popular spicy, is now the most traded spice. This is not surprising, because he refines almost every dish and gives the food only the right kick. The pepper provides a slightly burning, spicy taste.
This is what you should know about pepper
Pepper is, of course, first and foremost an indispensable spice for preparing spicy-tasting dishes, but it also has an important significance for health. The black, green, white or red pepper is obtained from the berries of the pepper bush and is available throughout the year. The evergreen climbing plant grows up to ten meters high, on trees or trellises. Growing areas include India, Indonesia, Vietnam, China, Cambodia, Malaysia, Thailand and Brazil. For black pepper, the green, unripe and unpeeled berries are dried so that the peppercorns, which subsequently turn black, have a lot of pungency. This is due to the piperine contained in the husk and the top layer. White pepper is produced from the ripe red grains, which are peeled by fermentation and have a milder and gentler aroma. White pepper, however, also has the full pungency. When dried, the grains acquire their white-yellow color. Green pepper is unripe berries that are often pickled in brine or vinegar or freeze-dried and have a pleasantly fresh, fruity and sour-spicy flavor. Alternatively, the berries are also dried very quickly at a high temperature. The green pepper goes especially well with strong dishes and butter and cream sauces. The red pepper consists of ripened and unpeeled fruits, which are pickled in brine. This stops the fermentation process. This pepper is sweet and fruity, with an intense spiciness.
Importance for health
Pepper is, of course, first and foremost an indispensable spice to prepare spicy tasting dishes, but it also has an important significance for health. Since ancient times, pepper has been used for various ailments of the gastrointestinal tract. When consumed, for example, it drives away indigestion and flatulence. It also improves the digestibility of heavy dishes. The spice also has an invigorating effect, increases blood pressure, increases blood circulation, can help with a loss of appetite, because it stimulates the flow of saliva. The pepper is also able to inhibit inflammation and eliminate colds, because the cough is solved by pepper faster and easier, if to the hot milk with honey is also added some pepper. In the case of a stuffy nose, the pepper helps when it triggers a sneeze by breathing. This also clears the mucous membranes of harmful substances. In case of sore throat, a cold or bronchitis, some ground pepper and two teaspoons of honey should be boiled with milk and drunk twice a day. In case of fever, two teaspoons of black peppercorns are crushed, brought to a boil with two tablespoons of sugar as well as 0.5 liters of water. This is boiled down over low heat until the amount equals only the contents of one cup. Throughout the day, one tablespoon is taken at a time. For children, however, only half should be prepared. In case of constipation, a teaspoon of the pepper can be added to peppermint tea and drunk slowly. The acid amides contained help the liver to detoxify. The piperine contained in pepper gives the spice its pungency, but it also helps with cramps and rheumatic pains. In addition, pepper has a positive effect on fat burning. On top of that, the piperine it contains fights blemished skin. Also people who freeze quickly should eat more pepper, because it warms from the inside.
Ingredients and nutritional values
Pepper contains essential oils, which have an antibacterial effect and support liver function, starch and flavonoids, which are secondary plant compounds. 100 grams of pepper has about 280 calories, 10 grams of protein, 3 grams of fat, 50 grams of carbohydrates and 12 grams of fiber. Furthermore, pepper contains the minerals potassium, calcium, sodium and magnesium.
Intolerances and allergies
The real pepper usually has no side effects. Rarely, systemic food allergies occur as a result of consumption. Some people suffer from salicylate intolerance. This substance is contained in the pepper.
Shopping and kitchen tips
It is advisable to always buy from the pepper whole grains, which are then freshly ground if necessary. Pepper that is already ready ground has much less flavor. The grains should be ground just before seasoning the food, because the aroma of ground pepper also dissipates quickly. The natural valuable essential oils of the peppercorns are then released. In ground pepper, which can be bought in the supermarket, usually a lot of flavor has already been lost. Pepper is best stored in a cool, dark, dry and sealed place. Especially the pungent piperine contained is sensitive to light. Peppercorns keep longer than already ground pepper. They should not be stored near a stove, as the water vapor produced during cooking can not only cause the spice to clump together, but can also lead to mold growth. Therefore, pepper should also not be seasoned over a steaming pot or plate. To fully appreciate the flavor of the pepper, it is recommended to add the ground spice only at the end of cooking. The whole peppercorns, on the other hand, can be cooked in the food. The pepper is commercially available in different quality classes, defined by the size, color, weight, aroma and pungency of the grains.
Preparation tips
The pepper is popular all over the world as a spice. No wonder, because it can be used for almost any dish. Therefore, just like salt, pepper is indispensable in the kitchen. Almost all dishes would be bland without pepper. The only question is which pepper is best suited for which dishes. The green pepper goes very well with Asian spices, for example, sauces, poultry, roast pork, roulades, fish and seafood. Meat dishes become particularly digestible with the use of pepper. Black pepper is universal, as it seasons soups, sauces, meat, game, poultry, fish and seafood, but if needed, it also gives an interesting touch to desserts. White pepper can be used to season light cream sauces, white meat, seafood, soups and potato dishes. Red pepper can be used for marinating and decorating. However, it is also good for chocolate desserts and game dishes. The use of the spice is easy to memorize as follows: Black pepper seasons dark dishes and white pepper seasons light dishes. Pepper is a real all-rounder and for this reason belongs in every spice rack.
