BLACK PEPPER

Whole black pepper, considered the most pungent and aromatic, offers a hot, full-bodied, spicy flavor on the palate, with a specific dry, grassy, ​​dusty scent. From the pepper plant (Piper nigrum L.),this vine native to southwest India is cultivated worldwide, notably in Indonesia, Vietnam, Brazil and Madagascar, giving rise to different varieties such as Sarawak black pepper, Penja black pepper, or Kampot black pepper .  Harvested when ripe, the bitter green berries are dried in the sun, turning black and crunchy. With a piperine level of 6 to 7%, a molecule that gives spiciness, black pepper is a versatile condiment, also used in beauty products, perfumes and household cleaning solutions.  Historically valuable, black pepper was used as currency, giving rise to the expression "pay in cash." Besides its culinary implications, whole black pepper offers health benefits, being rich in vitamin C, iron and manganese. It acts as an antibacterial, relieves rheumatism as an anti-inflammatory, improves digestion thanks to piperine, and triggers the release of endorphins to combat stress. It is also recommended as a decongestant in cases of cough, bronchitis, asthma or hay fever.  Whole black pepper can be used in a variety of dishes, from marinades to grilling, barbecuing, or pan-frying. It enhances the taste of game, is added to salads, vinaigrettes and spicy oils, and brings an original touch to desserts with fruits such as pineapple, figs or strawberries. To reveal its flavor, crush the berries in a mill or mortar, adding them in the middle or end of cooking.