Its flavor is warm, sweet and slightly softer than black pepper. It has some taste similarities with cinnamon.
It promotes bodily resistance to stress and is used in India for the treatment of respiratory diseases such as bronchitis, asthma but also for its many benefits to the digestive system.
Its flavor is spicy, hot and sweet. Reduces Vata and Kapha, and increases Pitta.
Goes well with red meats, strawberries or even potatoes. Part of the composition of Thai dishes such as curry pastes.