Black Pepper (Kali Mirch) Benefits, Uses and Side Effects

The fruit, referred to as a peppercorn once dried, is just 5 millimetres in diameter and black in  colour. However, a variety of peppercorns are available in the supermarket aisle. There are white peppercorns, green and even a pink variety! Irrespective of their colour black, white, red or green all are widely used in a wide range of culinary delicacies. 

But what exactly is the difference between them? Let's have a look.

Green peppercorn is a little immature with herbaceous kind of fragrance and on being fully mature, they turn into a shade of bright red. However, we don't usually see the red peppercorns as a major portion of it is dried to make black peppercorns. The white peppercorns are actually black pepper with its outer coat taken off.

The pungency of pepper is the strongest in the white pepper and the weakest in green pepper, whereas black and green peppercorns are more fragrant than the white ones. 

Red peppercorns combine a flavour of a sugary-sweet taste along with the mature pungency and flavour of black pepper.

Green pepper is most commonly used as a flavouring agent in various sauces and vinegar while the white pepper is used more commonly in Chinese cuisine. 

Pink peppercorns aren't pepper at all. Instead, they are a type of tropical fruit with a sweet and peppery flavour to it.

Black Pepper is low in saturated fats as well as cholesterol and sodium. It is also a very good source of vitamin C, calcium, magnesium and potassium, and also rich in dietary fibre, vitamin K, iron, copper, and manganese.
As per the USDA Nutrient Database, 100 g of black pepper contains the following nutrients:

• For health: Black pepper is an excellent immunomodulator and helps to improve both humoral and cell-mediated immunity. It also has antimicrobial effects against a range of microorganisms, which helps in preventing infections and illness. It also functions as a natural antioxidant and thereby reduces the risk of several chronic diseases.
• For digestion: Black pepper aids in better digestion of food as it caters to reduce the transit time and encourages the secretion of gastric juices in the stomach.
• For cholesterol: The intake of black pepper assists the metabolism of cholesterol in the body and it thus helps to raise the levels of HDL (or good cholesterol) while at the same time reduces LDL (or bad cholesterol).
• For the reduction of fever: Black pepper is believed to have antipyretic and analgesic actions and is also claimed to reduce the periodicity of malaria fever.
• For arthritis: Black pepper is an anti-inflammatory agent and helps to reduce the episodes of pain and swelling in those affected while also preventing the degradation of bony tissue in them.
• For cancer prevention: As black pepper helps to control the growth of proinflammatory cytokines released by the growth of cancerous cells, it may have a role in the prevention of cancer.

Black Peppercorns are easily available all year round in the market. It is advisable to buy whole peppercorns instead of pepper powder because the powder may be adulterated. The peppercorns are wholesome, heavy, round and compact.

Peppercorns can be conveniently stored at room temperature for many years and can be ground with the help of hand mill as and when required. It can also be kept in the refrigerator for as long as a month or so. Crushed pepper should be stored in airtight containers inside the refrigerator.

• Gastrointestinal problems
  Having an excessive amount of pepper can lead to gastrointestinal discomfort. In a study, effects on over-consumption of black and red pepper were observed and it was found that it caused significant increases in parietal secretion, pepsin secretion, and potassium loss. It led to severe gastric complications. It's suggested to stay away from pepper just in case you have got a really hypersensitive stomach.
• Allergic reactions
  Ingesting pepper in excess has been found to evoke hypersensitivity or allergy-like symptoms in pregnant ladies. If you are a very sensitive person, the most effective choice would be to avoid pepper as per your physical condition.
• Respiratory Problems
  Overuse of black pepper may lead to respiratory problems. Black peppers are associated with breathing problems and over utilisation can many times lead to disturbance in the throat, asthma and other kinds of respiratory problems. In a case study of a 17-month boy, it was found that he developed urticaria, conjunctivitis, facial swelling, and severe cough after immediate intake of a dish containing black and cayenne pepper.
• Avoid While Breastfeeding
  Black pepper is advised to be avoided by pregnant women and also more particularly when you're breastfeeding. Consuming black pepper will ultimately carry the hot spice to your breast milk and may change the taste of the milk and in turn, may cause digestive issues for the baby.
• Leads To Skin Dryness
  It is believed that ingesting an excessive amount of black pepper may cause a dry and flaky skin. If you have a dry skin, having an excessive amount of black pepper or black pepper infused food should be avoided. It may additionally worsen the condition with an itchy, rough and sensitive skin.

Adding a pinch of black pepper to almost every recipe is imaginable. It was once used as a currency and was presented to the gods as a sacred offering. It is blessed to be to one of the most popular spices available throughout the year. Piperine, the key pungent principle component of pepper, is an organic compound with a remarkably broad spectrum of therapeutic activities. It's also known to boost the bioavailability of nutritional and biology compounds.. There are several health benefits of black pepper which makes it more than just a spice. The next time you downgrade black pepper to the back of your shelf, please think twice. The simple spice has much more benefits than you'd imagine.