BLACK PEPPER
Black Pepper also (Piper nigrum) called pepper, perennial climbing vine of the family Piperaceae . In early historic times pepper was widely cultivated in the tropics of Southeast Asia, where it became highly regarded as a condiment. Pepper became an important article of overland trade between India and Europe and often served as a medium of exchange; tributes were levied in pepper in ancient Greece and Rome.
GLOBAL MARKET DEMAND
The total global production of black pepper is around 3,50,000 – 4,00,000 tonnes per annum. India exports most of it's Black pepper to United States, United Kingdom and Canada and is the largest exporter of Black pepper in the World. The top 3 exporters of Black pepper are India with 68,834 shipments followed by Vietnam with 57,867 and Sri Lanka at the 3rd spot with 9,120 shipments.
SPECIFICATION
| Product Name | BLACK PEPPER |
|---|---|
| Origin | Malabar coast of India |
| Family | Piperaceae |
| Binomial name | Piper nigrum |
INGREDIENTS
Nutrients | Value |
| Energy in Calories | 5.77 |
| Carbohydrates (g) | 1.47 |
| Protein, grams (g) | 0.239 |
| Fibre (g) | 0.582 |
| Iron (mg) | 0.223 |
| Sugar (g) | 0.015 |
| Magnesium (mg) | 3.93 |
| Potassium | 322 mg |
Calcium (mg) | 10.2 |
| Phosphorus (mg) | 3.63 |
| Potassium (mg) | 30.6 |
| Phosphorous | 43 mg |
| Zinc | 0.26 mg |
| Copper | 0.129 mg |
| Manganese | 0.187 mg |
- If you are putting raw peppercorns into your green tea, milk, or water, just make
sure to break them slightly to get enough extract. - If you are using black pepper powder in your foods, it is best to grind your own
pepper from fried, raw peppercorns. - Furthermore, you can also use black pepper for tempering. Use it as a flavor
enhancer in salads, curries, soups, pasta, boiled veggies or eggs, grilled meats,
etc.
- High in antioxidants
- Has anti-inflammatory properties
- May inprove blood sugar level
- May lower cholesterol levels
- Black pepper help treat cold/cough
- Helps in digestion
