Black Pepper

Black pepper is native to south India (Milagu in Tamil) and is extensively cultivated there and elsewhere in tropical regions. Pepper is used in some of the dishes. Milagu kozhambu or Pepper kozhambu is made out of pepper which is considered to be a pathiya kozhambu - meaning this dish or paste is used after the child birth. It is still believed that pepper will reduce the inflammation in the utreus after child birth. Black pepper is used as medicine in ayurvedha, siddha. It is used for lung diseases, tooth ache, constipation, hernia, sun burns.

Black pepper has demonstrated impressive antioxidant and antibacterial effects--yet another way in which this wonderful seasoning promotes the health of the digestive tract. Black pepper is an excellent source of manganese, a very good source of iron and vitamin K, and a good source of dietary fiber. (source www.whfoods.com)

Black pepper 2.00 tsp 4.28 grams 10.88 calories
Nutrient	Amount	DV (%)	Nutrient Density	World's Healthiest Foods Rating
manganese	0.24 mg	12.0	19.9	excellent
vitamin K	6.88 mcg	8.6	14.2	very good
iron	1.24 mg	6.9	11.4	very good
dietary fiber	1.12 g	4.5	7.4	good

World's Healthiest Foods Rating	Rule
excellent	DV>=75%	OR	Density>=7.6	AND	DV>=10%
very good	DV>=50%	OR	Density>=3.4	AND	DV>=5%
good	DV>=25%	OR	Density>=1.5	AND	DV>=2.5%

(Source: - www.whfoods.com)