PEPPERCORN, black, whole

Due to its antifungal and antimicrobial properties, ground pepper is often used to prevent food spoilage. There is evidence that it can also act synergistically with other spices to enhance their medicinal potency such as boosting bioavailability of curcumin from the spice turmeric by up to 2000%. Some suggest that the outer layer of the peppercorn stimulates the breakdown of fat cells and that black pepper may be an excellent source of manganese, vitamin K, copper, iron, chromium, and calcium.