Black pepper: girl or villain? Know the benefits and alerts of your consumption

Also known as black pepper, black pepper is one of the most used spices in Brazil and in the world. According to nutritionist Ana Paula Moura, it is considered a nutraceutical, that is, a food capable of providing health benefits, such as the prevention and treatment of diseases, always counting on scientific evidence. With a spicy flavor, this spice has a variety of colors and flavors, adding more flavor to food.

Originating in India, this seasoning has been used since antiquity, with greater demand from the 14th century onwards, when the difficulty in obtaining it increased its value, becoming part of world history due to expeditions in search of spices, which they even changed the world map, making it possible to discover new countries. Currently, Brazil is one of the largest producers of this spice.

The benefits of black pepper

Widely used in alternative medicine, pepper is rich in iron, calcium, zinc, potassium, magnesium, chromium, manganese and vitamins A and C. Here are some of the benefits provided by its consumption according to the nutritionist:

Antioxidant function: it is able to reduce the production of free radicals, toxic substances that can bring some harm to the body, such as facilitating the appearance of cancer cells.

Thermogenic action: “Like most peppers, this seasoning has a slimming effect, as it accelerates metabolism, resulting in an increase in caloric expenditure”, explains the professional.

Anti-inflammatory effect: according to Ana Paula, there are several studies that prove this action of black pepper, even relieving symptoms of rheumatic diseases such as arthritis and osteoarthritis.

Improves mood: as this spice helps to stimulate the production of serotonin, it promotes a feeling of happiness, causing an improvement in mood.

It improves the absorption of some nutrients: “it has an action that increases the bioavailability of some nutrients such as beta-carotene, selenium and B vitamins, which are more effectively absorbed in the presence of piperine”, reveals the nutritionist.

Aid for better digestion: its action in the gastrointestinal tract causes it to increase the production of hydrochloric acid, which improves the digestion of proteins, preventing symptoms of poor digestion.

Activates the circulatory system: its power to accelerate metabolism helps activate the circulatory system, relieving pain and preventing vascular problems.

Stimulates memory and cognitive activities: this effect is due to the presence of piperine, a substance which stimulates nerve communications.

Seasoning of recurring use, adding pepper can enhance the flavor of food, in addition to ensuring all the aforementioned benefits. Just add small portions to meals and see its effects.

The dangers of black pepper

Regarding the contraindications of this spice, the nutritionist highlights that people allergic to this spice should avoid it. The only caveat in relation to its frequent consumption would be due to its burning, and should “be avoided by people who have gastric problems such as gastritis, ulcers, diverticulitis and hiatal hernia”, adds Ana Paula.

The different types of black pepper

Although its best known version is black pepper, there are some variations of this spice. From the Piper nigrum species it is possible to use green, white and black pepper, all in a different stage of the same grain. Pink pepper, on the other hand, is a species apart. Check below the differences and characteristics of each of them according to the nutritionist:

Green: this is obtained through the immature harvest of the grain, which will be dehydrated and placed in brine for consumption. This is the most aromatic version of the grain.

White: acquired from the harvest of the already mature grain, which will be husked and put to dry.

Black: the most used variation, it is guaranteed with the harvest of the immature grain, which will undergo a fermentation process, and then it must be put to dry.

Rose: fruit of the mastic tree, it is not derived from the same species as black pepper. Also called false pepper, this one does not have a spicy flavor, being aromatic and widely used for culinary decoration.

Factors such as spiciness, aroma and culinary uses change according to the chosen variation. Among the most popular are black and white pepper, where both undergo a process of drying in the sun.

forms of use

If commonly used in savory recipes, more and more sweet options have their flavor enhanced by the addition of this spice. Easily found in the market, check out the most common options for consuming this ingredient:

In grains: according to the professional, this is the best way to consume black pepper. “Its innumerable properties are preserved inside the grains and released each time it is ground for immediate use in food”, he guides.

Ground: despite being the most practical form, which is ready for consumption, Ana Paula reveals that this form of presentation loses its culinary and therapeutic properties with industrialization, and should be avoided.

There is also the possibility of using whole grains to flavor dishes, in addition to making the look more beautiful and inviting. It is worth letting your imagination run wild and adding this ingredient, both in sweet and savory preparations.

With beneficial properties for health, as well as other species of peppers, black pepper can be consumed daily, provided that in moderate doses, by those who do not have diseases of the digestive tract. With a spicy flavor and a striking aroma, it is able to enhance the flavor of any dish.

The information contained on this page is for informational purposes only. They do not replace the advice and follow-up of doctors, nutritionists, psychologists, physical education professionals and other specialists.