ANTI-OXIDANT AND ANTI-BACTERIAL PROPERTIES; IMPROVES DIGESTION
One of the earliest spices known to man, black pepper is probably the most widely-used spice in the world today. When consumed, black pepper (piper nigrum) stimulates the taste buds to send an alert to the stomach to increase hydrochloric acid secretion, thereby improving digestion. Long recognized as a carminative (a substance that aids in preventing the formation of intestinal gas), a diaphoretic (which promotes sweating), and as a diuretic, black pepper also demonstrates impressive anti-oxidant and anti-bacterial properties.
Native to India, the leading producer and exporter of black pepper is now Vietnam. Black pepper owes its pleasant ‘heat’ to the naturally-occurring chemical piperine.