It’s been a prized spice for thousands of years due to its ability to bring flavour to even the blandest of foods. Black pepper was first cultivated in India more than 3,500 years ago, where the plant that produces the spice is native; it became one of the most valuable commodities of the ancient world. Today most of us sprinkle it on our food as a seasoning, often without even thinking.

But adding black pepper to your meal might be doing more than simply adding flavour. It might be boosting the amount of nutrients you are getting from your food.

Peppercorns contain a chemical that helps vitamins and other nutrients be absorbed more easily into the bloodstream. Tiny droplets of fat found in milk and olive oil have also been found to improve the availability of nutrients to the body.