Description

Black pepper is a spice in the form of small grains produced by a plant of the same name. It plays a significant role in global cuisine and was historically recognized as a highly valuable trading commodity. In the past, its high price was one of the main reasons that led Europeans to explore East Asia in an effort to control the spice trade. This exploration later triggered the colonization of Africa, Asia, and the Americas.

Today, the leading commercial producers of pepper are India and Indonesia. In Indonesia, pepper is mainly cultivated in Lampung (well-known as Lampung Black Pepper) and Bangka Island. In regional Malay dialects such as Banjar, Belitung Malay, and Sambas Malay, pepper is called sahang.

Despite their color differences, both white and black pepper come from the same plant. The main distinction lies in the processing method. Black pepper is made from unripe peppercorns that are sun-dried until they turn black. These are then soaked in water to make the outer skin easier to peel. In contrast, white pepper is produced from fully ripened peppercorns that are cleaned using running water.

Black pepper contains potassium, which helps lower sodium levels—known to contribute to high blood pressure—thereby assisting in blood pressure regulation.

Uses and Benefits of Black Pepper:

1. Aids digestion

2. Helps treat vitiligo

3. Enhances cognitive function

4. Prevents flu and fever

5. Improves oral health (teeth and gums)

6. Regulates blood pressure