Black Pepper (Piper nigrum) is a flowering vine cultivated for its fruit, known as a peppercorn, which is dried and used as a spice and seasoning. Black pepper is the most traded spice and is one of the most common spices added to cuisines around the World.

Ceylon Black Pepper is particularly high in its piperine content. As a result, the taste of Ceylon black pepper is richly aromatic and has a strong pungency. Therefore Ceylon Black Pepper (from Sri Lanka) has a high demand and fetches a premium price worldwide.

Spicer Ceylon black pepper is harvested when berries have turned green and slightly immature. Then it’s briefly boiled or blanched and sun-dried for 3-4 days under hygienical conditions taking utmost care preserving its quality and safety. Due to sun drying, the berries turn into black color due to oxidation that occurs during drying.

Black Peppercorns or seeds are then crushed or pounded into a coarse powder. Crushed black pepper fits almost every savory meal. It is therefore the most widely used spice in the world. Although it is often used together with (sea) salt, it also gives your dishes a powerful flavor of its own. Crushed Black Pepper has a long shelf life, provided you keep it cool, dry, and dark.

Apart from its primary use as a food seasoning or a flavoring agent research has been done on the medicinal value of Black Pepper and accordingly Black Pepper:

is a high source of anti-oxidants
has anti-inflammatory properties
maybe good for the brain cells
may improve blood sugar control
may reduce Cholesterol levels
may contain cancer-fighting properties
boosts absorption of nutrition
may promote gut health
may reduce appetite

(Courtesy: Healthline blog)