The black pepper is a much indicated spice in aperitifs, soups, sauces, spice-mix/spice preparation, rices, meats and fish. It has a calorific effect on the human organism. Namely it increases the caloric expense on having increased the basal metabolism.
The spices are present in the most plates offering a big variety of flavours and healthy properties. The benefits that the spices contribute are multiple, its oils are natural antimicrobial reagents that help to preserve the food.
Due to the use of the spices, we can use less salt, with what we win in health reducing the risk of hypertension that the salt can produce.