Black Pepper - കുരുമുളക് Black Pepper - കുരുമുളക്

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Black Pepper  -  കുരുമുളക്

Short description -  Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. The fruit, known as a peppercorn when dried, is approximately 5 millimetres (0.20 in) in diameter, dark red when fully mature, and, like all drupes, contains a single seed. Peppercorns, and the ground pepper derived from them, may be described simply as pepper, or more precisely as black pepper (cooked and dried unripe fruit), green pepper (dried unripe fruit) and white pepper (ripe fruit seeds).airtight storage helps preserve its spiciness longer.
Distribution   Currently Vietnam is the world's largest producer and exporter of pepper, producing 34% of the world's Piper nigrum crop as of 2008.Black pepper is native to south India and is extensively cultivated there and elsewhere in tropical regions. 
Biology Black pepper is produced from the still-green, unripe drupes of the pepper plant. The drupes are cooked briefly in hot water, both to clean them and to prepare them for drying; the heat ruptures cell walls in the pepper, speeding the work of browning enzymes during drying. The drupes are dried in the sun or by machine for several days, during which the pepper around the seed shrinks and darkens into a thin, wrinkled black layer. Once dried, the spice is called black peppercorn. 
Nutritional Information
Black pepper is an excellent source of manganese and vitamin K, a very good source of copper and dietary fiber, and a good source of iron, chromium and calcium.
Benefits One tablespoon (6 grams) of ground black pepper contains moderate amounts of vitamin K (13% of the daily value or DV), iron (10% DV) and manganese (18% DV), with trace amounts of other essential nutrients, protein and dietary fibre.Black pepper (Piper nigrum)stimulates the taste buds in such a way that an alert is sent to to the stomach to increase hydrochloric acid secretion, thereby improving digestion. Hydrochloric acid is necessary for the digestion of proteins and other food components in the stomach. Black pepper has demonstrated impressive antioxidant and antibacterial effects--yet another way in which this wonderful seasoning promotes the health of the digestive tract. 

Black Pepper  -  കുരുമുളക്

Short description -  Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. The fruit, known as a peppercorn when dried, is approximately 5 millimetres (0.20 in) in diameter, dark red when fully mature, and, like all drupes, contains a single seed. Peppercorns, and the ground pepper derived from them, may be described simply as pepper, or more precisely as black pepper (cooked and dried unripe fruit), green pepper (dried unripe fruit) and white pepper (ripe fruit seeds).airtight storage helps preserve its spiciness longer.
Distribution   Currently Vietnam is the world's largest producer and exporter of pepper, producing 34% of the world's Piper nigrum crop as of 2008.Black pepper is native to south India and is extensively cultivated there and elsewhere in tropical regions. 
Biology Black pepper is produced from the still-green, unripe drupes of the pepper plant. The drupes are cooked briefly in hot water, both to clean them and to prepare them for drying; the heat ruptures cell walls in the pepper, speeding the work of browning enzymes during drying. The drupes are dried in the sun or by machine for several days, during which the pepper around the seed shrinks and darkens into a thin, wrinkled black layer. Once dried, the spice is called black peppercorn. 
Nutritional Information
Black pepper is an excellent source of manganese and vitamin K, a very good source of copper and dietary fiber, and a good source of iron, chromium and calcium.
Benefits One tablespoon (6 grams) of ground black pepper contains moderate amounts of vitamin K (13% of the daily value or DV), iron (10% DV) and manganese (18% DV), with trace amounts of other essential nutrients, protein and dietary fibre.Black pepper (Piper nigrum)stimulates the taste buds in such a way that an alert is sent to to the stomach to increase hydrochloric acid secretion, thereby improving digestion. Hydrochloric acid is necessary for the digestion of proteins and other food components in the stomach. Black pepper has demonstrated impressive antioxidant and antibacterial effects--yet another way in which this wonderful seasoning promotes the health of the digestive tract. 
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