Seed Pepper

Origin
India and Indonesia, Thailand, Vietnam, China, Sri Lanka, Madagascar and Brazil.

Flavor
Spicy, warm and aromatic tasting.

General benefits
Pepper is febrifuge, stimulates digestion, prevents flatulence, stimulates blood circulation, warms, invigorates, and is antiseptic.

Ayurvedic properties
Its flavor is spicy, hot and sweet. Reduces Vata and Kapha, and increases Pitta.

Culinary uses
Very spicy, strong, sweet or refined: pepper is the universal spice of every kitchen because it can accompany almost everything. A culinary rule states: “White pepper for light dishes, black pepper for dark dishes.” Black pepper is widely used in Thai cuisine and is very original with strawberries. To be added after cooking.