Black Pepper

Black pepper is the dried fruit of Piper nigrum. A climbing, perennial plant found mostly in Southern India's hot, humid climate. In horticulture, vines are trailed over supporting plants. The climbing woody stems' bulging nods contain adherent roots at each node, which assists in the vine's attachment to the support trees. It also requires a hot and humid climate with above-average rainfall. Roughly mashed black peppercorn is created from the still-green unripe drupes of the pepper plant. They were cleaned and prepared for drying by short cooking them in hot water. Black peppercorn has a higher heat level than white peppercorn.

It is commonly used by meat packers, as well as in canning, pickling, and baking, due to its preservation effect. Because it has the ability to correct dish seasoning, it is used as a final dash at the end of cooking to correctly adjust the flavor. Black pepper is an essential ingredient in Indian Ayurveda.

Health Benefit
Home remedy for pain relief. Improves digestion, decreases intestinal gas, works as an antioxidant, and is anti-carcinogenic.