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Black pepper

One of the most popular taste improvers is salt, but among the spices this black pepper takes pride of place. Of course, there are other varieties of it: red, green, white, pink. But all this is the same plant, which differs only in the way of drying. First of all, black pepper is the fruit of a plant that comes from Malabar (India). Actually, even today Malabar pepper is the most high-quality and valuable product. Black it becomes due to the heat of the sun, under which it and dried. If you change the temperature, you get other colors, although initially all the peas are green. But if the pepper is gray, then it is no longer used for food: it is spoiled - and taste, there will be no flavor from it. That's why it must be stored in a sealed package.

By the way, about the price and value. Pepper black peas were highly valued back in ancient times, when the years were considered BC. One of the items of some tax charges was precisely pepper. And its price was quite high. Now, without this spice, you can hardly imagine any cuisine, and its cost is not so high and accessible to everyone. Someone is grinding black pepper himself in special mill mills, and someone is buying ready-made peas. By the way, the whole peas will give more taste. Although, of course, its use in some dishes is not at all appropriate, and pepper black ground is exactly what you need.

The value of the product is very great. It improves digestion, and adding it to light snacks before eating improves appetite. In addition, in hot countries, when cooking in the open air, food is often very peppery. This is done not so much out of love for the acute, but because of the usual precautions. Products without special equipment quickly deteriorate; Especially it concerns meat, and pepper black ground or peas perfectly masks unpleasant aromas and removes toxins from an organism. Therefore, poisoning too peppery food is difficult. But there are contraindications that should not be violated.

Too much pepper in a dish can lead to irritability or overexcitation. Also, the mucous membrane of the gastrointestinal tract may be affected. That is why pepper black in large quantities is contraindicated for those who have a duodenal ulcer or stomach, gastritis with increased acidity or ulcerative colitis.

And yet quite a bit of pepper will give an extraordinary taste to many dishes. They include, practically, all kinds: first courses and second, snacks, drinks and even confectionery. In combination with vegetables or some fruits you can get unusual salads. Well, and what conservation can do without black pepper? Of course, you can not add it to jam and compotes, but also sauerkraut, tomatoes, cucumbers, salads, etc. Can not do without it. Black pepper in drinks is generally a separate story, which every day is replenished with new exotic, unusual and quite affordable recipes.

But this is not all the application of this miracle-spice. It is not rarely used in medicine. And both pharmacists and folk herbalists do not bypass it. Recipes from many ailments using black pepper are quite simple and surprising in their effectiveness. For example, if you brush your teeth with a mixture of ground black pepper and salt, you can not only prevent caries, but also get rid of bad breath, and nourish with sensitive substances sensitive gums. Even amnesia under the influence of a pinch of pepper and honey, which must be taken 2 times a day, becomes less noticeable, and soon completely recedes. Of course, these are not the only problems that can be cured with pepper.

Sometimes we do not even imagine how valuable and amazing the product is at our fingertips every day. Be attentive to the usual seasoning and this will help you create incredible culinary masterpieces and treat the disease without medication.

Be healthy and well fed!

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