Black pepper, also known as kali mirchi, is one of the most commonly used spices in cooking worldwide. It is derived from the dried berries of the pepper plant, which is native to India and other parts of Asia. The berries are harvested when they are still green and then dried until they turn black, which is why it is called black pepper. Whole black pepper is the dried berry with the outer layer intact, whereas ground black pepper is the berry that has been ground into a powder.
- Cooking: Whole black pepper is a staple spice in many cuisines and is used to add flavour and heat to a variety of dishes. It can be used in marinades, rubs, and sauces, as well as in soups, stews, and curries.
- Seasoning: Whole black pepper is also used as a seasoning for salads, vegetables, and curries. It can be ground or crushed to release its full flavour.
- Preserving food: Whole black pepper has antimicrobial properties that can help preserve food by inhibiting the growth of bacteria and other microorganisms.
- Skincare: Black pepper can be used topically to improve skin health and reduce the appearance of fine lines and wrinkles.
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