Black Pepper, Peppercorn

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Black Pepper, Peppercorn

Black Peppercorn
<-- Picture of Black Pepper

Black pepper is high in antioxidants and is effective in protecting against tumors and certain cancers. It provides a great taste to vegetables, salads and soups. It is an important ingredient of garam masala used in Indian recipes.

Do not buy in powder form. Always buy good dark colored whole peppercorns. Dry in sun and grind in a mixer in small quantity to retain its color.

Nutritional Values of Black Pepper (Peppercorn)

Pepper Black Dry

Parameters

Value per 100g
 Moisture
 Protein
 Fat
 Minerals
 Fibre
 Carbohydrates
 Energy
 Calcium
 Phosphorus
 Iron
18.200 gm   
11.500 gm   
6.800 gm   
4.400 gm   
14.900 gm   
49.200 gm   
304.000 K cal
460.000 mg   
198.000 mg   
12.400 mg   
Vitamins
 Carotene
 Thiamine
 Riboflavin
 Niacin
1080.000 µg    
0.090 mg   
0.140 mg   
1.400 mg   
Minerals & Trace Elements
 Magnesium
 Copper
 Manganese
 Zinc
 Chromium
 Phytin Phosphorus
171.000 mg   
1.420 mg   
4.140 mg   
1.310 mg   
0.074 mg   
115.000 mg   

Source: National Institute of Nutrition, ICMR, Hyderabad, India


Tips for Storing Black Pepper and peppercorn

  • Always buy and store your black pepper and peppercorn spice in whole form. Grind or powder them in a grinder or mortar & pestle just prior to using because they rapidly lose their freshness and flavour once ground.

  • Spices should be stored in airtight containers in a cool dark place. Spices lose their potency due to heat, light, and air. Peppercorn may be stored for 5 years.

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