Pepper that enhances the bland taste of food. There are various types, from ground pepper to whole peppercorns. It is used in dishes such as seolleongtang, dumpling soup, stew, and steak. Many people think of pepper as just a simple seasoning, but when used properly, it can surprisingly offer health benefits. Let's explore the benefits of pepper.

 

◇Black pepper, white pepper, green pepper, red pepper... varieties are all different.

 

Peppercorns display a variety of colors depending on the type.

Black pepper is made by harvesting unripe pepper berries and drying them in the sun for about 7 to 10 days. It has a strong spicy flavor and aroma, and is used in meat dishes such as steak.

▲Baekhuchu refers to pepper that has been soaked in water and had its skin removed after the pepper fruit is fully ripe. It has a mild flavor and a subtle color, making it frequently used in fish dishes.

▲Green peppercorns are made by drying or salting unripe pepper berries. They have a fresh aroma and a chewy texture, so they can be eaten as is or served with salmon salad. These three types are different only in the harvesting time or drying method, even though their colors vary. Conversely

▲Black pepper comes from a different species of pepper plant. It appears red in color and is mainly used in fruit sauces or salad dressings.

The quality of pepper is determined by various factors, including the size of the pepper fruit, uniformity of color, the amount of piperine that gives it flavor, and the content of volatile essential oils such as pinene, phellandrene, and piperonal.

 

◇Anti-aging and fever-reducing pain relievers with 13 times stronger fever-reducing effects

 

Pepper helps prevent the aging of cells in the body. The piperine component that determines the spiciness and aroma of pepper is classified as a polyphenol and has antioxidant effects. In fact, pepper contains various antioxidants, and a study from Saint Louis University in Missouri, USA, has shown that it inhibits the proliferation of colon cancer cells.

 

Pepper also has anti-inflammatory effects. Several related research results have been published. According to animal experiments by the Kyunghee University research team, the piperine component in pepper suppresses inflammation-inducing substances, exerting an anti-inflammatory effect. According to animal experiments by the Seoul National University Institute of Herbal Medicine Research, pepper showed a fever-reducing effect 13 times stronger than acetaminophen, a component of antipyretic and analgesic medications.

 

 

◇ "It's bad above" "It sticks to the wall above"... Myth

Meanwhile, there is a saying that pepper is bad for the stomach. If you do not consume an excessive amount at once, this is not true. Ground pepper actually promotes digestion. This is because pepper has the effect of stimulating the secretion of digestive juices. When you eat pepper, the pungent spiciness of piperine stimulates the tongue, which then promotes the secretion of gastric juices, helping digestion.

 

The story that ground black pepper sticks to the stomach wall is also a myth. Although black pepper is a spice, it is a type of food and cannot stick to the walls of the stomach or intestines. Food is broken down by digestive juices, and substances that are not broken down by digestive juices are decomposed by intestinal bacteria.

 

◇Must be sprinkled after heating when cooking meat

 

To enjoy the strong aroma and spiciness of black pepper, add it at the final stage of cooking. However, when cooking with meat, ground black pepper must be sprinkled after heating. Sprinkling pepper beforehand and cooking can increase the content of 'acrylamide,' a substance known to be carcinogenic.

 

According to the experimental results from the Korea Food and Drug Administration, the amount of acrylamide in a grilled meat dish sprinkled with pepper is 492ng (nanograms), but when the peppered meat is grilled, the acrylamide increases by more than 14 times to 7139ng.

Ground pepper loses its aroma and flavor when stored for a long time, so keep it in an airtight container.

Whole peppercorns lose their flavor and aroma if ground in advance, so they should be freshly ground and sprinkled during cooking. Pepper is prone to mold growth, so it should be stored in the freezer.

 

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I just learned about freezing pepper for the first time.

Aging is a constant concern.

 

I like sprinkling pepper on my food.

I didn't realize there were so many different colors of pepper.