Botanical Name: Piper nigrum
Country of Origin: India or Sri Lanka
Production: Black peppercorns are produced by picking the pepper berries when they are half ripe and then leaving them to ferment and dry, which causes them to shrivel and become dark in colour.
Qualities: The pungent spiciness of black pepper is enjoyed all over the world in an array of dishes. Besides its culinary uses, black pepper (piperine) is considered to have carminative, diaphoretic and diuretic properties. Due to its antifungal and antimicrobial properties, ground pepper is often used to prevent food spoilage. There is evidence that it can also act synergistically with other spices to enhance their medicinal potency such as boosting bioavailability of curcumin from the spice turmeric by up to 2000%. Some suggest that the outer layer of the peppercorn stimulates the breakdown of fat cells and that black pepper may be an excellent source of manganese, vitamin K, copper, iron, chromium, and calcium.
Common Use: Black peppercorns pair well with an immense range of foods, herbs and spices. Cracked or ground peppercorns are convenient but whole peppercorns retain their flavour a bit better.
Storage: Store in a cool, dry, dark place in a sealed container.
Safety: We recommend that you consult with a qualified healthcare practitioner before using any herbal products, particularly if you are pregnant, nursing, or on any medications.
Disclaimer: This information is for educational purposes only and has not been evaluated by the CFIA or FDA. It is not intended to diagnose, treat, cure, or prevent any disease. This product has been packaged in the same facility as peanuts, tree nuts, wheat, soy, and other potential allergens.