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Here are some of the spicy options we offer to kick up your flavor!
The black pepper plant is a perennial, woody, climbing vine that can reach heights of 33 feet tall!
Its scientific name is Piper nigrum, from the family Piperaceae. Its distinctive spicy, pungent, biting flavor is derived from the chemicals piperine, piperidine, and piperettine.
Originally native to the Malabar Coast of India, the pepper plant is cultivated for its fruits, AKA peppercorns.
Black pepper plants bear fruit after 3-5 years. When they begin to turn red, peppercorns are harvested and boiled which causes them to blacken. Then, they are traditionally dried in the sun for many days.
Grinding whole, dried black peppercorns yields the dining table staple we all know and love!
Enhances nutrient absorption
Blood sugar control
Health Benefits of Peppers
RECIPES from the Garden
PAPAYA MARINATED BLACK PEPPER STEAKS
1 ripe - overripe papaya
4 rib eye steaks
Pink Himalayan or sea salt
Ground black pepper
1. Trim any mold or punctured area from papaya skin. Cut entire fruit into chunks.
2. Blend papaya - skin and seeds and all! - in blender until smooth. Add filtered water as necessary.
3. Pour papaya over steaks in bag or glass baking dish for 1.5 hours in fridge.
4. Remove steaks from papaya marinade and rinse. Place steaks on something like a grate or cooling rack to allow for air flow, over a plate or cutting board to catch drippings.
5. Liberally salt and pepper both sides of the steaks.
6. Place steaks on grate over plate in the fridge to cure for roughly 24 hours.
7. Remove steaks from fridge and allow to come to room temperature.
8. Grill over high heat to desired doneness.
This product has not been evaluated by the FDA and is not intended to diagnose, treat, prevent, or cure any disease. We take pride in this fact!