An introduction to black pepper
Black pepper, a flowering vine of the Piper family whose dried fruit is often used as a spice and seasoning. For cold wind, nausea, dysphagia, vomiting, chronic cough, dry cough, cold phlegm, cold dysentery, diarrhea and other diseases have a therapeutic effect. Moreover, black pepper also has the function of increasing appetite, antisepsis and bacteriostasis, removing fishy taste, removing greasy and helping digestion. In addition, black pepper for cold stomach caused by cold stomach pain, bowel, diarrhea and oral ulcers and other diseases have a relieving and prevention effect.
Nutritional value of black pepper
1. Treatment for arthritis, rheumatism and skin disease or wound healing.
2. Losing weight, its ability to increase in the metabolic rate of the body.
3. Clearing heat and diuretic, expectorant, sedative and analgestic.
4. Treating acute conjunctivitis, bronchitis, gastritis, enteritis and urinary stones.
5. Enhancing immunity and supporting the intestinal absorption of nutrients.