Black Pepper, Peppercorn

Black Pepper, 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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