Black Pepper

Pepper is the dried berry of Piper nigrum and the world’s most popular spice.

The vine – which can grow up to ten feet tall – is indigenous to India and Asia.

Black pepper, the spiciest variety, is made from berries that are picked unripe. The berries used for white pepper are ripened on the vine and soaked so that their outer hulls are easily removed. Green peppercorns are immature berries which are freeze-dried or packed in brine for preservation.

Antioxidant Score (ORAC)=27,618

Selecting and Storing Black Pepper

Select whole, cracked and coarsely or finely ground black or white peppercorns. Whole dried peppercorns can be stored in a cool, dark place for about a year. Ground pepper will retain its flavor for about 4 months.

Preferences: No Fish, No Red Meat, No Pork, No Eggs, No Shellfish, No Gluten, No Nuts, No Seeds, No Soy, No Dairy, No Poultry, No Yeast, No Peanuts, No Molds, No Tubers, No Citrus, No Nightshade, No Legumes, No Grains, No Corn,

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

Speak Your Mind


 Name: Email: We respect your email privacyEmail Marketing by AWeber