Description: Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, known as a peppercorn, which is usually dried and used as a spice and seasoning. The fruit is a drupe (stone fruit) which is about 5 mm (0.20 in) in diameter (fresh and fully mature), dark red, and contains a stone which encloses a single pepper seed. Peppercorns and the ground pepper derived from them may be described simply as pepper, or more precisely as black pepper (cooked and dried unripe fruit), green pepper (dried unripe fruit), or white pepper (ripe fruit seeds).
Black pepper is native to the Malabar Coast of India, and the Malabar pepper is extensively cultivated there and in other tropical regions.
Ground, dried, and cooked peppercorns have been used since antiquity, both for flavour and as a traditional medicine. Black pepper is the world’s most traded spice and is one of the most common spices added to cuisines around the world. Its spiciness is due to the chemical compound piperine, which is a different kind of spicy from the capsaicin characteristic of chili peppers. It is ubiquitous in the Western world as a seasoning and is often paired with salt and available on dining tables in shakers or mills.
Health Benefits
- High in antioxidants
Piperine, the plant compound in black pepper, has strong antioxidant properties. The body creates free radicals, unstable molecules that can damage cells, both naturally and in response to environmental stresses. Excess free radical damage can lead to serious health problems, including inflammatory diseases, heart disease, and certain cancers. Research has shown that diets high in antioxidants could lessen free radical damage. For example, one review of both test tube and rodent studies found that black pepper and piperine supplements may prevent or slow the advancement of free radical damage and related diseases such as atherosclerosis, diabetes, and cancer.
- Anti-inflammatory benefits
While there is no extensive human research on the anti-inflammatory benefits of black pepper and piperine, several rodent studies suggest that piperine may help ease inflammation. Researchers have also found that specific piperine supplements may help decrease the chronic inflammation that people with metabolic syndrome experience, but more human research is necessary.
- Antibacterial properties
A handful of reviews and studies point to piperine’s antibacterial potential. For example, after a small review of studies involving black pepper’s antibacterial properties against gram-positive bacteria, such as Staphylococcus aureus, researchers concluded the spice could be a powerful ingredient for future therapies against both infectious diseases and foodborne pathogens. Another larger scale review examined lab and human studies involving the many pharmacological properties of piperine, including antibacterial properties.
- Cancer-fighting properties
Although there have not been any human studies to date, several laboratory studies suggest the piperine in black pepper may have cancer-fighting properties. For example, one comprehensive review of spices and cancer treatments notes that studies found piperine suppressed cancer cell replication in breast, prostate, and colon cancer.
- Increasing “good cholesterol”
Researchers conducted a study of piglets randomly assigned a diet supplemented with or without black pepper and noted changes during their growing and fattening periods. They found the piglets that consumed a diet supplemented with black pepper experienced a significant increase in high-density lipoprotein — which people call the “good cholesterol” — compared to other piglets.
- Helping blood sugar control
Research on humans on the effects of a supplement containing several bioactive food ingredients — including piperine — on insulin resistance found an improvement in insulin sensitivity. This means the hormone insulin was better able to regulate the uptake of glucose.
- Nutrient absorption and gut health
Research suggests black pepper may help boost nutrient absorption, as well as display prebiotic-like behaviour, helping regulate intestinal microbiota and enhance gastrointestinal health.
- Boosting brain function
Several animal studies have shown piperine may improve brain function, particularly for symptoms associated with degenerative brain conditions such as Alzheimer’s disease.
Locations of harvest
Time period of harvest
Harvest process: Harvesting at the correct stage of maturity is essential to produce high quality peppercorns. The crop takes 6-8 months from flowering until harvest. The pepper spikes are picked when one or two of the berries on the spike begin to turn orange and the berries are hard to touch. The whole spikes of berries are picked by hand. The flavour and pungency of pepper develop as the berries ripen and mature. Pepper berries can be harvested while they are still green, but the dried peppercorns will have less heat and flavour than berries which are harvested later. The pungency of peppercorns increases throughout maturity but does not increase very much during the last few stages of ripening. The latest possible time for harvest of the berries is when a few of the berries on each spike begin to turn orange or red. If the berries are harvested after this time, they will begin to rot. The best black pepper is made from berries that have just turned yellow/orange. This type of pepper is usually produced in India and is traded as Tell cherry pepper. The peppercorns of Tell cherry pepper are slightly larger than normal, are a dark brown colour and are sold for a premium price. When the berries are left to ripen for longer, there is more risk of them being eaten by birds or being lost due to bad weather. However, the processor will get a better price for the dried peppercorns as they will be of a higher quality.
Dehydration process: Sun drying is the method used in most cases. Traditionally, pepper berries are spread on a concrete floor to dry using the natural heat from the sun. The best drying surfaces to use are bamboo mats coated with fenugreek paste, concrete floors, or high density black polythene, which give a better quality and cleaner final product. The berries should be raked several times a day to turn them over and allow them to dry fully. Sun drying takes anything from 7 to 10 days depending upon the local climate and the density of the pile of berries.
