Spice up your Pepper Mill for Better Digestion

Black pepper for digestion has been a staple of well-dressed European tables for centuries.

Native to South Asia and Southeast Asia, it has been known to Indian cooking since at least 2 BCE.

For long periods of history, black pepper as been so valuable that it kick started the age of exploration in the early Renaissance, leading sailors to undertake dangerous sea voyages to unknown territories in hopes of striking rich by bringing home sacks of spices, the bulk of it black pepper.

Black pepper (Piper nigrum) grows in abundance on India’s Spice Coast, or modern day Kerala, also an important center for Ayurvedic medicine.

Black pepper for digestion is a digestive stimulant and very helpful to bring heat to raw foods and salads.

It is also part of the classic Ayurvedic preparation Trikatu (black pepper, long pepper and ginger), a heating digestive stimulant.

However, in excess it can be disturbing to Pitta and be overly drying and irritating.

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If you’d like to keep enjoying that peppery kick but mitigate its effects while bringing more flavor to your table, mix it up!

A great whole spice combination to fill up your pepper mill with is 1/3 coriander, 1/3 cumin and 1/3 black pepper for digestion.

Coriander and cumin are both considered to be tridoshic, which means they are beneficial for all constitutional types.

Both are cooling carminatives, which means that they relieve intestinal gas, settle digestion and increase absorption of food without bringing much heat to the body.

And tasty too!

So next time you fill up that grinder, spice it up by filling it with delicious whole spices!

Make sure to use organic non-irradiated spices, as most non-organic commercial spices are heavily irradiated, which possibly denatures their original beneficial compounds of the spices.

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