Did you know that peppercorn was an extremely important part of catalyzing the spice trade? Peppercorn was in very high demand, not only was it used to honor the gods but it was used to pay taxes and measure wealth.  The popularity was due to the fact that it could spice up bland food, but most importantly it could cover up the food that was less than fresh (important in a time where preservation of food was not good).

Varieties

Black peppercorn is actually the same plant as a green and white peppercorn.  Green is the least ripe, black is slightly riper, and white is fully ripe.

Pink peppercorn is actually a whole different species.

How to Choose and Store

The best way to enjoy black peppercorn is to buy it whole and grind it yourself just before consumption.  The peppercorns should be heavy and compact, as well as free of any blemishes. Buying whole is more than just about the flavor, it is also about getting a pure product, as ground pepper is usually mixed with other spices.

Always store your black peppercorn in an airtight glass container in a cool, dark place. If stored correctly, whole peppercorns will stay fresh up to a year and ground peppercorns will stay fresh up to 3 months.

Nutrition

Black peppercorn is a carminative, a substance that prevents the formation of intestinal gas. It is also a digestive aid, in that it helps stimulate the production of hydrochloric acid in the stomach.

Black peppercorn is a great antioxidant as well, it contains the phytonutrient piperine which is known to help the liver secrete glutathione. Black peppercorn is a great source of energy-producing iron, heart-healthy fiber, and free-radical-scavenging manganese.

Energetics

Black peppercorn is warming, which allows for it to help in the treatment of diarrhea and watery stools from cold accumulation in the abdomen. It also promotes sweating, which can be helpful during the first stages of the Common Cold to be able to sweat out the pathogen before it lodges deeper into the body.

Black peppercorn is more than just spice for food, it is also a Chinese Medicinal Herb Hu Jiao. It is used to warm the middle jiao, disperse cold, and alleviate pain.

Caution: Be wary of commercial ground black peppercorn, as it is usually roasted which makes it an irritant to the digestive system.

Black Pepper Chicken Stir-Fry

Ingredients

• 1/2 cup reduced-sodium soy sauce

• 1 tablespoon honey

• 3/4 teaspoon coarsely ground pepper

• 3/4 teaspoon garlic powder

• 1/2 teaspoon ground ginger

• 1/2 teaspoon ground turmeric

• 1/2 teaspoon curry powder

• 1/2 cup cornstarch

• 1-1/2 pounds boneless skinless chicken thighs, cubed

• 1/4 cup canola oil, divided

• 1 large onion, chopped

• Minced fresh cilantro and thinly sliced green onions

Preparation

1. In a small bowl, combine the first seven ingredients. Place cornstarch in a large bowl. Add chicken in batches; tossing to coat. In a large skillet, heat 2 tablespoons of oil over medium-high heat. Add chicken; cook and stir until no longer pink, 8-10 minutes. Remove and keep warm.

2. Stir-fry onion in remaining oil until tender. Stir soy sauce mixture and add to the pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Return chicken to pan; heat through. Top with cilantro and green onions.
   
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