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Product: Black pepper (Piper nigrum)
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| Basic Information: It is a species of the Piperaceae family, cultivated for its fruit, which is used dried as a spice. It can be used whole or in powder. Black pepper is picked halfway through its ripening; It is the most used in the world since ancient times. | |
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Origin: Peru
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Region:
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Seasonality:
Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec
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Certifications: Kosher
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Available presentations: Whole, powder.
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Suggested industrial applications: Food industry: meat products, sausages, preparations, baking, healthy snacks.
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Uses: Spice, culinary seasoning, food additive.
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| Properties: Black pepper gives foods that characteristic spicy and aromatic flavor, but it also provides health benefits, as it works as a natural stimulant of gastric secretions. In this way, it promotes digestive processes in the stomach. Black pepper has antioxidants that help fight cancer, liver problems and cardiovascular diseases. | |
| Main functionality: Black pepper helps the system retain other minerals such as potassium to control heart rate and blood pressure, and calcium to strengthen bones and teeth. Zinc, according to studies, promotes cell growth and is a stealth antioxidant, protecting against free radical damage. Iron carries oxygen from the lungs to the rest of the body and helps muscles use and store oxygen. | |
| Secondary functionality: As black pepper is a carminative, it helps prevent gas formation in the intestine, and as a bonus, the outer layer of the peppercorn helps in the breakdown of fat cells. It warms the body and thus promotes sweating, which helps the body eliminate toxins. | |
Nutritional Table:
| Components / Components | Per 100g / Per 100g |
| Calories / Calories | 255 kcal |
| Water / Water | 12.6 g |
| Carbohydrates / Carbohydrates | 71.0 g |
| Proteins / Proteins | 11 g |
| Total fat / Total fat | 3.3 g |
| Fiber / Fiber | 26.5 g |
| Ash / Ash | 4.49 g |
| Calcium / Calcium | 437 mg |
| Phosphorus / Phosphorus | 173 mg |
| Iron / Iron | 12.6 mg |
| Thiamine / Thiamine | 0.108 mg |
| Riboflavin / Riboflavin | 0.18 mg |
| Niacin / Niacin | 1.143 mg |
| Ascorbic acid / Ascorbic acid | 0 mg |