Ayurvedic teachings state that pepper fuels agni, the fire that drives digestion and metabolism. Pepper on the tongue stimulates the release of digestive enzymes in the pancreas, as well as hydrochloric acid in the stomach, useful for digesting protein. Its bioperine content also enhances the absorption of nutrients. Ayurvedic medicine also uses it to treat fevers, digestive disorders, urinary difficulties, rheumatism, neuralgia, and boils. Black pepper and honey.
Pepper is also known as “King of the Spices.” It accounts for a quarter of the world’s spice trade. Next to water and salt, it is the third most added ingredient. A mixture of black and white pepper corns is called a mignonette. Pepper was highly valued in Europe during the Middle Ages and the Renaissance to the extent that it was used in gift giving, paying rent, dowries, bribes, and taxes.
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