BLACK PEPPER: Super Spices for Spring

Next on the Super Spices for Spring Blog Series is.... Black Pepper! Although, this might be one of the most well-known spices in the Western world many still are not aware of its diverse benefits as it is known in the Eastern world.

Black Pepper or Kalimirch in Sanskrit is named after one of the names of the sun, Maricha, as it has the same qualities of warmth and light. Its heating qualities are stimulating to the circulatory, respiratory and digestive systems. Black pepper has a pungent, bitter taste and a heating potency.

The active compound piperine stimulates the taste buds and triggers production of digestive enzymes. Black pepper is an excellent decongestant and alleviates kapha and vata doshas.

Spring Time Use:

Black pepper enhances the bioavailability of curcumin, the active compound of turmeric so it is beneficial to use turmeric and black pepper together. Use black pepper to flavor soups, stews, vegetables and rice. Garnish over salads or fresh juices and sparkle any dish with freshly ground black pepper.

To learn a quick kitchen recipe that helps sooth seasonal allergies visit our Spiced Honey Throat Coat recipe.

Click here to read more on the first Super Spice for Spring, Turmeric!

To learn more about this Blog Series and why spices and seasons are an integral part of cooking and health according to Ayurveda visit our first blog post on Super Spices for Spring.

Super Spices for the Spring

Spices are nature’s healing jewels. They not only brighten up our food with distinct flavors and colors but also provide many health benefits. In Ayurveda, which is the oldest practicing medicine in the world, spices are an integral part of every kitchen cabinet. Modern science also continues to provide ongoing evidence of the beneficial qualities of spices including antioxidants and disease fighting phytochemicals.

Every season reflects its own unique qualities or Gunas. According to Ayurveda, we live most optimally by observing seasonal cycles in nature, and following daily food and lifestyle practices that align ourselves with qualities present in our environment. Spring season, orVasanta Ritu, is referred to as the season of Kapha (roughly March to June in the Northern Hemisphere). ‘Ka’ means water and ‘Pha’ means flourished. In the spring season, there is increased moisture and warmth in the environment. These dominant kapha qualities can evoke a sense of sluggishness, heaviness and congestion. The main location of kapha in the body is in the chest. When kapha becomes aggravated, mucus increases, leading to colds, problems with sinus congestion, allergies and asthma. It is therefore important to choose foods and spices that help flush out the accumulated kapha out of the body.

Spring season is a great time to include a variety of spices in meals as they play a key role in promoting balance in our digestion, or agni. Many spices are kapha pacifying due to their pungent and bitter tastes. However, there are five super spices that stand out for the spring season due to their specific taste (rasa)), and potency (virya) in providing scraping and cleansing action to remove the excess kapha imbalances from the body.

Stay tuned as we talk more about the 5 super Spring Spices coming up.