Did you know pepper was first cultivated in India in about 1000 B.C. and wasn’t used for seasoning? The original uses of peppercorn were medicinal. People would ingest the hot, zesty spice to aid in breathing and decongestion believe it or not. Peppercorn causes an increase in mucous membrane secretions, thus opening airway passages and acting as an expectorant. It was also commonly used as an external ointment for hives. Not to mention, a mixture of pepper and water lightly sprayed on plants will deter ants and other insects from feeding in your garden and making trails in your pathways.
Here’s another fun fact for you: Black, white and green peppercorns are all from the same plant, only they are in different stages of growth, similar to that of bell peppers. Ever wonder why you can’t find red and yellow bell pepper seeds or seedlings? If you let either alone long enough on the plant, the end result will be a variety of colors. Unrelated to black peppercorn are the pink berries and pink peppercorn. Pink berries, imported from Madagascar were formerly banned by the FDA but now considered safe for consumption. Pink peppercorn isn’t recommended and can be toxic in large amounts. For safety sake, we’ll stick with the black, white and green peppercorn varieties.
Pepper is the third most common ingredient in all recipes; above it are salt and water. In its natural form of peppercorn, before the mills shred it apart and place it in tiny tin cans for household cooking, it has many benefits for your health. Pepper aids in digestion, lessens the heartburn causing acid and can prevent bacterial growth in your digestive tract. Not to mention the antioxidant benefits, as well as the outer skin aiding in an accelerated metabolism, thus enhancing weight maintenance and weight loss regimens. And if pepper increases blood flow and opens airway passages, it’s safe to say it can aid in heart health, as well as joint pain relief.
Professional chefs prefer peppercorn to its canned byproduct, table pepper. Once peppercorn is ground it loses a substantial amount of the pungent aroma, thus chefs prefer to use a peppermill and grind it themselves for immediate use. Peppercorn will also lose flavor if not stored in an airtight container away from direct sunlight.
As always, cooking with fresh ingredients can make a world of difference in your diet, for both health and appeal. Freshly ground peppercorn will add a nice compliment to any dish. When compared to the store bought combinations of spices, most of which contain that water-retaining salt as their first ingredient, peppercorn simply beats the competition hands down! You can even alternate, using white peppercorn for gravies and mashed potatoes for a less visible ingredient.
You can purchase fresh peppercorn and peppercorn mills at most grocers and at several online stores. Culinary venues also offer a wide variety of peppercorn. No matter where you get your peppercorn, your taste buds and overall health will be rewarded!
photo credit: Vladimir Morozov
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