To the average Yoruba person in Southwest Nigeria, it is commonly held that “a soul that does not eat hot pepper is a powerless soul.”
This mantra makes them have an enduring and deep-seated affection for pepper, rooted in a couple of cultural beliefs.
Hence, for large portions of the Nigerian populace, it is commonly acclaimed that the Yoruba people and pepper are peculiarly inseparable.
And if you have ever been invited to dine in a Yoruba house-hold setting, you are likely aware of their profound love for spicy cuisine as they hold the belief that pepper enhances one’s well-being.
This implies that the more pepper a person consumes, the stronger one becomes, leading to a healthier immune system.
Could they be right?
Dieticians and other experts on the nutritional values of pepper note that the substance found in hot pepper that provides the spicy heat is called capsaicin, which is responsible for the pungent and hot sensation when consumed.
Pepper is commonly used in various topical pain relief products and is known for its potential health benefits, including its ability to promote circulation and alleviate pain.
In some contexts, they are referred to as ‘capsaicin-based products’ when recommended by experts for its medicinal benefits.
Pepper is one of the world’s most renowned spices, given its distinct, fiery zest. It has retained the center stage as an almost must in every pot or cuisine.
Hailing from the berries of black pepper plant known as ‘Piper nigrun’, this culinary favourite has graced tables for centuries, proving its worth, and not just in the kitchen, but also in the spheres of medicine and overall human well-being.
Delving into the world of diverse varieties of pepper, experts argued that this versatile spice has played a crucial role in culinary, medicinal, and economic realms throughout history.
Varieties of pepper
Black pepper: Known as the most familiar of the lot, is often harvested when green berries dry to a robust black, and boasts of a potent, pungent flavour, is frequently found as table spice.
White pepper: Usually crafted from ripe pepper berries with outer layers meticulously removed, delivers a milder spicy punch, void of the characteristics of dark or black specks.
Green pepper: Comprises unripe berries are often picked and preserved in vinegar and often remains fresh, slightly spicy zest, commonly found in the world of speckles and sauces.
Pink peppercorn: These originate from a different plant known as Schinus terebinthifollus as its pink pearls impart a mild, sweet, and subtly fruity flavour, often serving as a gourmet dish garnish.
The experts note that pepper’s culinary magic reflects in its undeniable versatility in the kitchens as it bestows depth and complexities upon countless recipes around the globe.
In spice blends like ‘black pepper’ and ’five-spice powder’ for instance, experts say these duo reign supreme. Their combo is said to enhance flavours in ways that only these spices can.
Amazingly, these peppers also transcend mere spicy spheres as they also add a signature touch to sweet delicacies, even finding their ways into gingerbread cookies in many cases.
On the medicinal marvels of pepper, they note that traditionally, it earned its place in the annals of ancient medicine, including the revered Ayurveda – a olden holistic system of medicine that originated in India and focuses on balancing the body, mind and spirit to promote overall health and well-being; where its digestive and gastrointestinal health benefits are celebrated. And notably, piperine, the active compound in black pepper stands out as a catalyst for enhanced nutrient and drug absorption.
Health values of pepper
Elaborating on its health benefits, experts list these as:
Antioxidants: Pepper’s piperine flaunts its formidable antioxidants capabilities by taking on the daunting tasks of neutralizing free radicals, thereby mitigating the perils of oxidative stress and related health woes.
Digestion aid: Piperine’s capacity to trigger the release of digestive enzymes ensures smoother digestion and alleviated indigestive symptoms, which not only grants relief but also optimizes nutrient absorption.
Enhanced nutrient uptake: Called a delightful discovery, piperine’s ability to enhance nutrient bioavailability, from vitamins to minerals, promising a more efficient use of these essential elements.
Combating inflammation: Emerging studies suggest piperine’s potential in reducing inflammation, an ally in warding off a spectrum of health concerns.
Weight management: Pepper reveals its knack for aiding in weight management by firing up metabolism and staving off fat accumulation, but only when incorporated into a balanced diet and exercise routine.
Soothing pain: The power of capsaicin, a component found in chili peppers and often delivered topically, extends to pain relief.
Clearing the airways: Pepper’s spiciness proves invaluable in breaking congestion and facilitating easier breathing, particularly during common cold.
Potential cancer prevention: While preliminary studies show piperine’s capability to inhibit cancer cell growth, further research remains the call of the hour to unlock its full potential.
The experts, sounding a note of caution, note that, as with many good things, moderation in consuming hot pepper remains key.
They caution that overindulgence in pepper could result in gastrointestinal discomfort, particularly for those with underlying conditions like acid reflux or peptic ulcers.
And while pepper has unveiled a new dimension to its roles in human lives offering a whole lot of health benefits, due consultation with a healthcare professional or dietitian is highly advised for personalized guidance.
So, it is no longer just about spice, pepper is a key ingredient for a healthier lifestyle and advised that it should be embraced with its new found virtues, but do so with wisdom and discernment, the experts cautioned.
