Marich or Black pepper is one of the most commonly used spices around the globe. It is produced by drying and grinding Peppercorns and used as spice and seasoning. Its spiciness is due to the chemical compound piperine, which is a different kind of spicy from the capsaicin characteristic of chili peppers. It is universal in the modern world as a seasoning, and is often paired with salt and available on dining tables in shakers or mills.
Besides its taste and culinary use, Black Pepper is an important element of Ayurvedic medicine as well. Consumption of Black Pepper has been proven to be beneficial for several health conditions. Black pepper and its active compound piperine may have potent antioxidant and anti-inflammatory properties. Laboratory studies suggest that black pepper may improve cholesterol levels, blood sugar control, and brain and gut health.