<-- 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.
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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. www.ninindia.org
Tips for Storing Black Pepper and peppercorn
Always buy and store black pepper and peppercorn spice in whole form. Grind or powder them in just before to use to get their freshness and flavour.
Peppercorn may be stored for 5 years in an airtight container.