Black pepper, Known as Black Gold has been used since antiquity for both its flavour and as a traditional medicine. Pepper is the world’s most traded spice.You may think that Black Peppercorn are the mature fruit of the plant. Not so. They have reached their full size, but are still green and not quite ripe. They are picked and allowed to dry in the sun. Enzymes in the berries cause the skin to turn black during the drying process. They are the strongest in flavor. The familiar ground black pepper is made with black peppercorns.
Grounded black pepper is ubiquitous in the modern world as a seasoning, and is often paired with salt.
This king of spices is known to offer a number of health benefits while providing an excellent depth of flavor to a dish. We can use pepper both spice and seasoning. We use pepper in Garam masala, Chicken masala, Meat masala, Rasam masala, Biriyani masala.
The use of pepper in the diet helps promote weight loss,improve digestion, relieve cold and cough. Also known to boost metabolism,increases nutrient absorption , treat skin problems(pepper mask for acne),fights cancer, respiratory relief,increase sexual stamina,relieve asthma, treat teeth and gum problems.
Pepper is available ground, coarsely-ground, cracked and as whole peppercorns. The whole peppercorns are the best choice as they hold their freshness, flavor, and essential oils longer. Ground pepper deteriorates with time and can take on a bitter flavor. Freshly ground pepper is the best option for full flavor benefit.
Black Pepper Storage
- Store whole peppercorns in a sealed container in a cool, dry place up to one year. Some sources claim that properly stored, sealed peppercorns can still be viable up to three years.
- Ground pepper begins to lose flavor after about four months, so if you do not use a lot of pepper, avoid those huge cans.
- Brined peppercorns need to be refrigerated after opening and used within a month. Water-packed peppercorns have the shortest shelf life after opening—they should be refrigerated and used within one week.
The shelf life 24 months when stored in cool and dry place.