Photo: NDTV.com
When most people reach for the humble pepper pot, they’re doing so to add a little flavor to a stew, soup or other recipes. But what few realize is that the various kinds of pepper are not just taste-enhancing condiments, but also contain health-promoting qualities. Here’s the rundown on a few different kinds that you can load up on:
Black Pepper
Black pepper might be the most universal kind, but its widespread distribution doesn’t mean you should take it for granted when it comes to your health. Its beneficial properties include pierine that can help clear up skin complaints and improve brain performance and zinc to bolster immune response. In addition, phytochemicals in the outer layer of the peppercorn can help improve fat metabolism, a benefit that’s further enhanced by black pepper’s high manganese content. Black pepper also helps with respiratory ailments, due to its ability to help break up mucus.
Cayenne
As well as packing a potent punch (we don’t advocate going too crazy with cayenne or your taste buds will revolt), this red variety (above) has microbial properties that can help tackle disease and the overgrowth of bad gut bacteria. Cayenne’s capsaicin is believed to elevate basal metabolic rate through diet-induced thermogenesis and the same compound is thought to suppress hunger and reduce high blood pressure. This feisty pepper also made the list of Cancer Treatment Society of America’s top 11 foods.
Paprika
Time to take a pinch of paprika. This pepper, which is made from ground capsicum peppers, gets its vibrant color from carotenoids, which help your body fight off illness. Paprika is also loaded with zeaxanthin and lutein, which protect vision and help prevent macular degeneration in older people. The vitamin E in paprika ward off the death of healthy cells and speeds wound healing, while the pepper’s vitamin B6 are crucial for your body to convert glucose into energy.
Photo: TheKitchn.com
Green Peppercorns
A lot less common than the black kind, green peppercorns have been overlooked for too long. Picked before the corns fully mature, they’re loaded with cardiovascular system regulating iron and bone-protecting vitamin K. Green peppercorns also improve digestion by promoting increased secretion of hydrochloric acid. For people who can’t tolerate too much spice, they’re also a milder seasoning option.
