Black Pepper: It Hurts so Good!
This unassuming spice graces dining room tables in homes and restaurants across the world. We shake it onto our food, the tiny black specks are dusted onto our meats and vegetables as a part of the pre-meal ritual. Black pepper adds a bit of heat, that extra kick to our food that takes it from simply tasty to delightful!
What gives black pepper its heat? How did this jungle vine become a part of the human diet? We explore the historic origins and chemistry of this plant and its interactions with our pain receptors to find out!
About Cassandra Quave
Prof. Cassandra Quave is best known for her ground breaking research on the science of botanicals. Scientists in her research lab work to uncover some of nature’s deepest secrets as they search for new ways to fight life-threatening diseases, including antibiotic resistant infections. Working with a global network of scientists and healers, Cassandra and her team travel the world hunting for new plant ingredients, interviewing healers, and bringing plants back to the lab to study. Besides research, Cassandra is an award-winning teacher, and has developed and taught the college classes “Food, Health and Society” and “Botanical Medicine and Health” at Emory University.
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