Black Pepper - Kali Mirch - Piper Nigrum

Black pepper is a spice used in many cuisines, but it's also a versatile ingredient that can be used as an herb in cooking and baking. Black pepper is obtained from the small dried berries (peppercorns) of the vine Piper nigrum. The name pepper is derived from the Sanskrit name of long pepper, pippali. That word gave rise to the Greek peperi and Latin piper. Pepper goes by many names in different languages such as hu jiao (Chinese), kali mirch (Hindi), pimienta (Spanish), fulful / filfil (Arabic), poivre (French), pepe (Italian), and pfeffer (German).

Black pepper is native to Malabar, a tropical region on the Western Coast of Southern India (part of the Indian state of Kerala). The pepper vine is a perennial ivy-like climber which adheres itself to a support tree or man-made structure. The small (about 0.2 inches), round, berry-like fruits (known as “drupes”) grow in clusters called “spikes”. A dried drupe is known as a “peppercorn”.

Uses:

Black pepper is one of the most common spices in Western cuisine. It adds flavor to almost every food of every nation in the world. Pepper features prominently in several Arabic spice mixtures such as zhoug, baharat, and berebere. In Indian cooking, it is a component of garam masala and in France it is a main constituent of quatre épices (along with cloves, nutmeg, and dried ginger).

In North America, black pepper is used for fish seasoning and on meats before grilling or roasting. In Europe and other parts of the world where pepper is not native, it is commonly used as a seasoning for meats and vegetables. Pepper has been used as a medicinal herb since prehistoric times.
Pepper has been used as an antiseptic agent since Biblical times when it was used to treat wounds caused by scorpions and other insects that were believed to be infested with demons. 

It was also thought to be able to cure stomach ailments such as dysentery and diarrhea; however this claim was later disproved by modern science. In addition to being an antiseptic agent, it has been found that black pepper contains compounds that may lower blood pressure in people who suffer from hypertension

Benefits:  Piperine: The Spice That Keeps You Healthy:

Black pepper is full of health benefits, and they're not just in the spice itself. Here are three ways to reap the benefits of black pepper:

1. Prevent cancer. Piperine, a compound found in black pepper, can be credited with the prevention of cancer. It's twice as potent when combined with turmeric, which adds even more antioxidants that help remove free radicals from your body and protect you from cancers and diseases.

2. Stimulate digestion. Black pepper stimulates your stomach, which then secretes more hydrochloric acid that helps to digest proteins in food, so a bit of pepper in food will actually help you digest it faster!

3. Relieve colds and coughs. Black pepper is antibacterial in nature, and therefore helps to cure colds and coughs! A teaspoon of honey with freshly crushed pepper does the trick—it also helps to alleviate chest congestion caused by pollution (commonly known as an "air-quality" issue), flu or viral infections like bronchitis or pneumonia!