Black Pepper

Black pepper (whole)

hot, citrus-like

May contain traces of celery, mustard and sesame seeds.

Vietnam/India

Black pepper is the king of spices and arguably the most important spice in the history of the spice trade. He was weighed with gold, wars were waged because of him, and he allowed world empires to rise and perish. Pepper was initially reserved for the rich parts of the population but is now for centuries used by all sections of the population, whether poor or rich. Therefore, it is not surprising that pepper is used in about 95% of all recipes. However, there are also some "pepper varieties" that are actually called “pepper” but are not real pepper, such as Szechuan pepper or cayenne pepper. Black pepper is first dark green, then harvested and sun-dried, where the peppercorns eventually turn rough and black.

This item is delivered in a small spice can with aroma lid.

meat, fish, stew/soup, vegetables

Grind in a mortar or a mill.

Grind directly before use – pre-ground pepper only contributes spiciness.

In order to get the peppery aromas AND the spiciness in a dish, the whole grains should be cooked from the beginning and at the end of the cooking time pepper should be added freshly ground.

On the fast lane through the digestive tract

Abdominal area

Black pepper accelerates, according to studies, digestion by passing the food faster through the digestive tract. A longer residence time of the food is suspected to lead to gastrointestinal problems and this is thus prevented by the consumption of black pepper.

Chili con carne

Pan gyro

Tzatziki