Black Pepper Crush
Referred as 'king of spice', black pepper is an incredibly popular among spices since ancient times. Peppercorn is native to the tropical evergreen rain forest of South Indian Kerala state, from where it spread to rest of the world through Indian and Arab traders. Black pepper comes from the berries of the pepper plant. Botanically peppercorn belongs to the family of Piperacea. Black peppers have a strong pungent flavor that comes from volatile-oils, such as piperine.
Black pepper is one of the most versatile spices used in several kinds of savoury cooking. Pepper is best ground directly on to food. In order to keep their fragrance and flavor intact, they generally milled just before preparing dishes and added at the last minutes in the recipes (since prolonged cooking results in evaporation of essential oils). The spice, popular as "kali mirch" in the Indian subcontinent, used liberally in Indian vegetarian and chicken curries and in the Middle-East, in meat and rice dishes. They can be employed in the preparation of soups, barbecue sauces, pickling and as a main ingredient in variety of curry powders.
Black peppercorns contain a good amount of minerals like potassium, calcium, zinc, manganese, iron, and magnesium. Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure. Manganese is used by the body as a co-factor for the antioxidant enzyme, superoxide dismutase. Iron is essential for cellular respiration and blood cell production.
How to Store-
Crunch pepper can be stored at room temperature for many months and can be readily used l as and when required..