Next on the Super Spices for Spring Blog Series is.... Black Pepper! Although, this might be one of the most well-known spices in the Western world many still are not aware of its diverse benefits as it is known in the Eastern world.
Black Pepper or Kalimirch in Sanskrit is named after one of the names of the sun, Maricha, as it has the same qualities of warmth and light. Its heating qualities are stimulating to the circulatory, respiratory and digestive systems. Black pepper has a pungent, bitter taste and a heating potency.
The active compound piperine stimulates the taste buds and triggers production of digestive enzymes. Black pepper is an excellent decongestant and alleviates kapha and vata doshas.
Spring Time Use:
Black pepper enhances the bioavailability of curcumin, the active compound of turmeric so it is beneficial to use turmeric and black pepper together. Use black pepper to flavor soups, stews, vegetables and rice. Garnish over salads or fresh juices and sparkle any dish with freshly ground black pepper.
Click here to read more on the first Super Spice for Spring, Turmeric!
To learn more about this Blog Series and why spices and seasons are an integral part of cooking and health according to Ayurveda visit our first blog post on Super Spices for Spring.