Pepper (Piper longa, chavica) can be found in numerous varieties and is commonly found in kitchens around the world. There are black, white, sweet, green, red, Chile, paprika, and cayenne peppers. Each one has dinstinct characteristics such as taste, smell, shape, size, and origin. All peppers contain piperine. Pepper contributes to healthy nutrition. They aid the stomach and liver, respiratory ailments, digestion, circulation, and increase appetite. Each variety of pepper has different constituents and different influences on the body. However, all pepper contributes to better health.
For example, black pepper (Piper nigrum) is found in Java, Sumatra, and India. It is made from green, unripe berries that blacken during the drying process. Black pepper stimluates digestion and circulation, lowers the oxidation of fat, warms a cold stomach, reduces gas, increases appetite, and much more. White pepper is from ripe berries and is much sharper and aromatic than black pepper. In addition to other ailments, white pepper aids flu and cold symptoms. Sweet green or Red Bell pepper (Capsicum frutescens grossum) is heart-shaped and found in Italy. It contains vitamins A and C, bioflavonoids, calcium, flavones, citrines, phosphorus, zinc, chromium, and more. This pepper is more nutrient dense. Paprika pepper (Capsicum annuum) is found mostly in Hungary. It is mild and sweet and high in potassium. Wild Chile peppers are often used for acid indigestion, sore throat, swollen glands, rheumatism, and arthritis. This is not every pepper that is available but rather a sampling to show some differences and similarities.
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