#Nutritionfacts

In Thai kitchens, black pepper is a common companion that adds warmth to many dishes. New research now suggests its benefits go beyond flavor, with regular, moderate use linked to several health advantages.

Black pepper shines not with calories but with antioxidants and piperine, a potent plant compound. Studies associate piperine with improved cholesterol balance, reduced inflammation, steadier blood sugar, and better digestion. For Thailand’s health landscape, these effects could support heart health and metabolic well-being.

In kitchens across Thailand, black pepper is a ubiquitous spice that adds warmth and depth to a multitude of dishes. However, recent research highlights that its benefits extend beyond its culinary appeal. Regular consumption of black pepper, often overlooked, is linked to a host of health benefits, a revelation that’s gradually garnering attention in the scientific and health communities.

Black pepper’s allure lies not in its energy or macronutrient content—there’s little to show there—but rather in its richness in antioxidants and piperine, a powerful plant compound. The compound has been associated with significant health improvements, including better cholesterol levels, reduced inflammation, blood sugar regulation, and improved digestion.