Black pepper became an important spice that catalyzed much of the spice trade. It comes from the pepper plant, a smooth woody vine that can grow up to 33 feet in hot and humid tropical climates. They begin to bear small white clustered flowers after 3 to 4 years and develop into berries known as peppercorns. Ground peppercorns produce the spice we call pepper. Black pepper, green pepper and white peppercorns are actually the same fruit; the difference in their color is a reflection of varying stages of development and processing methods. Black peppercorns are made by picking the pepper berries when they are half ripe and just about to turn red. They are then left to dry which causes them to shrivel and become dark in color.

Applications:

Add to salad dressings with salt, olive oil and cider vinegar. Black pepper can be added to strawberries or pineapple. It can be added to soups, stocks, sauces, marinades and stews. Use to rub onto meats, poultry and fish before roasting or cooking. Use to make pepper sauce. Add to biscuit mixtures for spicy sweet biscuits. Season seafood with black pepper. Use to flavor dips, salsas and cold sauces.

Advantages:

• High in antioxidants. Free radicals are unstable molecules that can damage your cells.
• Have anti-inflammatory properties.
• May benefit your brain.
• May improve blood sugar
• May lower cholesterol
• May have cancer-fighting properties.
• A versatile spice.