Pepper And Allergies To It

Black pepper is one the worlds most common household spices, and perhaps this is why it is so surprising to learn that this spice also has the ability to cause severe inflammation of the skin, gastrointestinal tract, and respiratory system.

Black pepper can and does cause severe trauma to an elite group of individuals who have a sensitivity to it. For these individuals the ingestion, or even just the breathing in of, black or white pepper can have dramatic consequences. Upset stomach, inflammation of the urinary tract or inflammation of other areas of the gastrointestinal tract, headache, skin inflammation, swollen eyelids, shortness of breath, chest pains, sore throat, hoarseness, diarrhea as well as other complications can occur. Severe reactions have even been known to cause death in those adversely affected by the powerful properties of this common table spice.

Thankfully severe allergies to black pepper are rare and it is only a few individuals who find themselves unable to tolerate even small amounts of this historical spice. However, it is recommended that even people who do not suffer allergic reactions to pepper should still consider limiting their ingestion of black and white peppers, these spices contain small amounts of a naturally occurring carcinogenic known as safrole. Studies in the 1960's found that this element caused liver cancer in lab rats which were given large doses of it.

If you would like a safer alternative to black or white pepper consider the use of Red pepper (cayenne pepper) instead. Cayenne pepper does not contain this carcinogenic.

Cayenne is of course probably not a good option for those allergic to pepper, but for these unique individuals thankfully there are a wide variety of other spices available on local grocery shelves, and the majority of those do not have the same potent properties that black pepper offers its users.

The pepper plant or vine is officially known as Piper nigrum. It is a hardy perennial plant that survives from year to the next and is most commonly referred to as the Pepper Plant.

The woody pepper vine grows wild in the southern areas of India. It displays beautiful flowering tentacles which stretch out around it. Tiny whitish blossoms beam from a multitude of flat green leaves. The vines bear fruit as the spring turns to summer, and where the woody stems bend and touch the ground, is where the plant will sprout roots to begin new growth.

The peppercorn, or seed of the Pepper plant, has long been valued by man. In the spice trade pepper and ginger hold the dubious distinction of having the longest history of export, their popularity dating back at least 4000 years previous, and monetary wise Peppercorns are the most widely traded spice in the world today. Most of the historical exporting of black pepper occurred from Southwest India where the plants grew wild, and although today their growth is encouraged on farms, these sturdy vines can still be found growing wild in India's countryside.

Black, green and white peppercorns are all harvested from the black pepper plant. Black is the partially ripened fruit, green is the unripe fruit, and white is the seed which is found when the fruit itself is peeled.

Peppercorns and the oil contained within them have long been hailed as a flavor enhancer and health aide. The healing properties of pepper is used most often to treat problems of the digestive system such as parasitic worms, lack of appetite, diarrhea, digestive problems, and colic, but pepper has also been used to improve the symptoms of coughs, colds and breathing difficulties.

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