A pinch of black
pepper is added to almost every type of recipe imaginable.
Once
used as currency and presented to the gods as a sacred offering, it is
fortunate that this most popular of spices is available throughout the year.
Black
pepper comes from the pepper plant, a smooth woody vine that can grow up to 33
feet in hot and humid tropical climates. They begin to bear small white
clustered flowers after 3 to 4 years and develop into berries known as
peppercorns. Ground peppercorns produce the spice we call pepper.
Black
pepper (Piper nigrum) stimulates
the taste buds in such a way that an alert is sent to the stomach to increase
hydrochloric acid secretion, thereby improving digestion. Hydrochloric acid is
necessary for the digestion of proteins and other food components in the
stomach. When the body's production of hydrochloric acid is insufficient, food
may sit in the stomach for an extended period of time, leading to heartburn or
indigestion, or it may pass into the intestines, where it can be used as a food
source for unfriendly gut bacteria, whose activities produce gas, irritation,
and/or diarrhea or constipation.
Black
pepper has long been recognized as a carminitive,
(a substance that helps prevent the formation of intestinal gas), a property likely
due to its beneficial effect of stimulating hydrochloric acid production. In
addition, black pepper has diaphoretic
(promotes sweating), and diuretic
(promotes urination) properties.
Black
pepper has demonstrated impressive antioxidant and antibacterial effects, yet
another way in which this wonderful seasoning promotes the health of the
digestive tract. And not only does black pepper help you derive the most
benefit from your food, the outer layer of the peppercorn stimulates the
breakdown of fat cells, keeping you slim while giving you energy to burn.
Can’t
go wrong with cheese and potatoes.
Cheesy Potato Rounds
Copyright
2012, Christine’s Pantry. All rights reserved.
Ingredients:
3
large potatoes, cut into 1/2 inch slices
3
tablespoons butter, melted
1/2
teaspoon black pepper
1/2
cup shredded cheddar cheese
3
green onions, chopped
Directions:
Preheat
oven to 400.
Brush
both side of potatoes with butter, place potatoes on ungreased sheet pan.
Sprinkle black pepper. Bake for 25 to 30 minutes, until potatoes are tender,
turning once.
When
potatoes are done, remove from oven, top with cheese and green onions. Place
potatoes back into oven, until cheese melted. Enjoy!
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Yummy potatoes. I love potatoes with cheese!
ReplyDeleteThey look fingerlicking!
ReplyDeleteLove these potatoes!! My family will enjoy them. :0)
ReplyDeleteIt's true, we add pepper to almost everything. David likes to put some in French toast. These potatoes are fantastic comfort food!
ReplyDeleteI love pepper and I certainly agree that you can't go wrong with potatoes and cheese!
ReplyDeleteOh I love black pepper and use the words "add a generous amount of pepper" quite often. :) Great potato slices!
ReplyDelete