Guest guest Posted June 11, 2008 Report Share Posted June 11, 2008 IIRC, Dr. C-McB mentioned the inclusion of peppercorns in stocks and broths for their ability to stimulate healing of the digestion. According to Chinese and Ayurvedic traditions peppercorns tonify the Metal Element and the Agni - the Lung/Large Intestine system, and the digestive fire, respectively. There are many different kinds of peppercorns, each used for different reasons. black - dried and fermented. very hot and pungent; white - dried but not fermented; less hot and pungent; red - fully ripe; cured in vinegar; aromatic and sour; green - unripe; often pickled; more " herbal " flavor. Small amounts are used in cooking. Overdosage can be irritating. HTH, Sheila Quote Link to comment Share on other sites More sharing options...
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