Three ways with... black pepper

Once a form of currency and a sacred offering to the Gods, pepper is one of the most popular spices in the kitchen.
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It stimulates the taste buds to send an alert to the stomach to increase hydrochloric acid secretion, thereby improving digestion.
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Moreover, black pepper (Piper nigrum) has diaphoretic (promotes sweating) and diuretic (promotes urination) properties. It is also a rich source of Iron and Vitamin K.



Used in Ayurvedic, Unani and Siddha medicine, its antioxidant and antibacterial effects are pretty impressive. What's more?

The outer layer of the peppercorn stimulates the breakdown of fat cells, keeping you slim and gifting you with energy.

One of the most effective uses of this condiment is to treat toothache. Boil water with a few black peppercorns for instant relief.

Once the mixture has settled and is warm, use it as a gargle, retaining it in the mouth for about a minute before you spit it out.

Fun ways to include the spice in your meals:

Have a steak in spice: Coat steak with crushed peppercorns before cooking to create the classic dish, Steak au Poivre. The pungent taste of black pepper is a natural complement to the deep, berry-like flavour of venison.

Berry nice: Try Balsamic Black Pepper Strawberries. Take 500 gms of sliced strawberries in a glass bowl and sprinkle three tablespoons of sugar and 1 tsb of balsamic vinegar.

Toss gently for a good coating. Leave this mixture to macerate for 15 minutes.
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Now, add 4-5 grinds of coarse black pepper to the berries, toss it and keep aside for 5 minutes before serving. This blend works well as a topping over goat cheese or salad, ice cream or toasted pound cake.

Twisted Martini: We love customising our martinis, don't we? Combine gin, vermouth and black peppercorn syrup for a really exotic take on the classic drink. It's heady, hot and hatke.