Why does pepper make food taste better?

Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, known as a peppercorn. When dried, the fruits are used as a spice and seasoning. When fresh and fully ripe, the berries of the pepper plant have a bright red or orange colour, but turn black and wrinkled when dried. The spiciness of black pepper is due to the chemical compound piperine, which stimulates the trigeminal nerve in the mouth, producing a burning sensation.

Piperine is the main active compound in black pepper. It is responsible for the pepper's characteristic pungent taste and aroma. Piperine has been shown to have a number of health benefits, including:

- Anti-inflammatory properties

- Antioxidant properties

- Anti-bacterial properties

- Anti-cancer properties

- Pain relief

- Improved digestion

In addition to piperine, black pepper also contains a number of other compounds that contribute to its flavour and aroma, including:

- Caryophyllene: This compound is also found in cloves and cinnamon, and gives black pepper its warm, spicy flavour.

- Limonene: This compound is also found in citrus fruits, and gives black pepper its bright, citrusy aroma.

- Pinene: This compound is also found in pine trees, and gives black pepper its earthy, woody aroma.

The combination of these compounds gives black pepper its unique and distinctive flavour and aroma. Black pepper is a versatile spice that can be used to enhance the flavour of a variety of dishes, including soups, stews, sauces, meats, and vegetables.