Tag: black pepper

Simple, Budget-Friendly Cabbage & Sausage You’ll Make Again and Again!
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This cabbage and sausage recipe is a one-pan dinner that is simple, satisfying, and perfect for any weeknight. Smoked sausage is fried with chopped cabbage and shredded carrots in a savory broth for a warm, comforting meal.
Flavor: Smoky sausage and caramelized cabbage are a cozy flavor duo.

Skill Level: This one-pot dinner has easy prep to make new cooks feel like pros.

Budget Tip: This recipe is made with budget-friendly ingredients you likely already have. To stretch it even further, toss in any leftover veggies you have in the fridge.

Serving Suggestions: This crowd pleaser can be kept warm in a slow cooker so guests can help themselves. Pair with a side of Irish soda bread, and dinner is served.
Key Ingredients and Easy Variations
- Cabbage: Green cabbage works well in this recipe. Choose heavy heads and remove any discolored or limp leaves. For a softer texture, opt for savoy or napa cabbage.
- Sausage: Pre-cooked smoked sausage, Polish kielbasa, or summer sausage are big time-savers for this recipe. Cook just long enough to brown the edges.
- Seasonings: Pantry basics are all you need for this recipe, but you can spice it up with a dash of red pepper flakes.
- Variations: Bulk up the recipe even further by mixing in some cooked egg noodles. Try rotisserie chicken or shrimp in place of the sauce. Or if time is tight, toss in a bag of frozen meatballs in Step 1 (no need to thaw).
How to Make Cabbage and Sausage
1. Brown sausage in butter, set aside.
2. Cook the onion and garlic until softened.
3. Add remaining ingredients (full recipe below). Cover and cook until the cabbage is softened.
4. Add sausage back to the pan and cook until the cabbage is tender.
Storing Leftovers

Keep leftover sausage and cabbage in a covered container in the refrigerator for up to 3 days and reheat portions in the microwave. Or freeze leftovers in zippered bags for up to 3 months.

Classic Cabbage Favorites

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Cabbage and Sausage

Cabbage and sausage is a hearty, one-pan meal with tender veggies and savory flavor.

Prep Time 20 minutes

Cook Time 28 minutes

Total Time 48 minutes

In a large nonstick skillet, melt butter over medium-high heat. Add the sliced sausage and cook until browned, 4–5 minutes. Transfer to a plate and set aside.

Reduce the heat to medium and in the same skillet, add the onion. Cook until slightly softened, about 3 minutes. Stir in the garlic and cook for 30 seconds more.

Add the chopped cabbage, broth, carrot (if using), vinegar, salt, pepper, and smoked paprika. Cover and cook, stirring occasionally, until the cabbage begins to soften, about 15 minutes.

Uncover, add the sausage to the skillet, and toss to combine. Cook for another 5 to 10 minutes, or until the liquid has evaporated and the cabbage is tender.

Season to taste and serve.

A pinch of red pepper flakes will add a little kick.

Calories: 448 | Carbohydrates: 21g | Protein: 18g | Fat: 33g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 89mg | Sodium: 1491mg | Potassium: 714mg | Fiber: 7g | Sugar: 9g | Vitamin A: 2922IU | Vitamin C: 87mg | Calcium: 118mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dinner, Entree, Main Course

Cuisine American, Polish

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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October 2, 2025
Teriyaki Salmon
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Fresh, flaky salmon fillets are pan-seared and finished with a sweet-savory teriyaki glaze. Serve over rice with steamed veggies and a sprinkle of sesame seeds for easy weeknight perfection.
Flavor: Savory soy and garlic are balanced by sweet brown sugar and ginger, then topped with sesame seeds.

Prep Note: Lightly toast the sesame seeds in a dry pan to enhance the flavor.

Recommended Tools: Using a meat thermometer will ensure the fish doesn’t get overcooked.

Time-Saving Tip: Use teriyaki sauce from a jar instead of making it from scratch.
Ingredient Tips for Teriyaki Salmon
- Salmon: For best results, look for salmon fillets that are firm and brightly colored, without tears, discoloration, or a fishy odor. If using frozen fillets, thaw them fully and pat them dry before cooking.
- Soy Sauce: Reduced soy sauce forms the foundation of this homemade sauce, but you can use regular if that’s what you have on hand.
- Ginger & Garlic: Fresh ginger and garlic will give the best flavor, but a paste or powder can be swapped in. Want to always have ginger on hand? Try keeping it in the freezer; you can grate it right from frozen.
- Brown Sugar: Teriyaki’s signature sweetness comes from brown sugar and balances the salty soy. You can swap it for honey with similar results!
- Garnish: Chop enough green onions so you can use them in your sauce and as a garnish, too. Sesame seeds add a distinctive nutty note and a little crunch to your teriyaki sauce and are great sprinkled on top.
How to Make Teriyaki Salmon
1. Sauce: Prepare teriyaki sauce (full recipe below) and keep warm.
2. Sear: Heat oil in a skillet and place salmon fillets skin-side down. Cook on each side.
3. Plate: Remove from heat and pour the sauce over the fillets.
4. Garnish: Sprinkle with sliced green onions and serve over rice or noodles.
Don’t overcook the salmon. Adjust the cooking time depending on the shape and thickness of your salmon.

To check for doneness, the salmon should flake easily with a fork but still be slightly translucent in the center. It should also have an internal temperature of 145°F in the thickest part of the salmon when using a meat thermometer.

For added flavor, replace up to half the water in the sauce with orange or pineapple juice.

If using store-bought teriyaki sauce, add a bit of citrus juice to brighten the flavor.
Savor the Flavor

Leftover teriyaki salmon can be stored in an airtight container in the refrigerator for up to 4 days. So make some extra glaze and serve it as a teriyaki marinade or glaze for chicken, pork, or shrimp.

Favorite Salmon Side Dishes

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Teriyaki Salmon

Teriyaki salmon features pan-fried fillets coated in a savory-sweet sauce made from scratch.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

In a small saucepan add soy sauce, 3 tablespoons water, dark brown sugar, ginger, garlic, and ground mustard. Whisk to combine.

Set over medium-high heat and whisk while bringing the mixture to a slight boil. Reduce heat to low.

In a small bowl, whisk together cornstarch and 1 tablespoon of cold water. Add a bit at a time to the simmering sauce while whisking until the mixture has thickened slightly (you may not need all of it).

Once thick, but still pourable, remove from the heat and stir in sesame seeds and the green onions. Set aside while you cook the salmon.

Lightly season salmon filets with salt and pepper. In a 12-inch non-stick skillet, add olive oil and set over medium-high heat.

When the oil is hot, add the salmon, skin side down, to the pan.

Cook for 4-6 minutes, carefully flip the salmon and cook for another 4-6 minutes or just until tender and flaky.

Remove from the heat and pour the teriyaki sauce over the salmon. Garnish with green onions and sesame seeds.

Sauce Swaps

Replace half of the water with orange juice or pineapple juice (or add a bit of lemon juice) to change the flavor.

You can replace the homemade teriyaki sauce in this recipe with store-bought. Add some citrus juice to brighten the flavor. Ensure it’s a thicker sauce or thicken with a cornstarch slurry.

Cooking & Storing Salmon

The shape of your salmon filet will determine how long it needs to cook. A thicker filet will need longer while a thinner and flatter filet will need less time.

Cooked salmon should be slightly translucent in the center and will flake easily with a fork.

Refrigerate leftovers for 3-4 days, or freeze for up to 3 months.

Calories: 116 | Carbohydrates: 10g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 1mg | Sodium: 578mg | Potassium: 104mg | Fiber: 1g | Sugar: 6g | Vitamin A: 61IU | Vitamin C: 2mg | Calcium: 29mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dinner, Entree, Fish, Main Course, Seafood

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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August 30, 2025
Buttered Noodles
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Egg noodles are tossed in garlic butter and served with a dash of Parmesan cheese for this simple and comforting recipe.
Flavor: Rich and buttery with tender noodles, a hint of garlic and pepper, and a touch of Parmesan.

Budget Tip: Toss in leftover meat and veggies from the fridge and make it a main dish.

Serving Suggestions: Use buttered noodles as a base for baked chicken thighs or garlic butter steak bites.
Ingredient Tips for Buttered Noodles
- Egg Noodles: Thick and sturdy egg noodles are the pasta of choice for this recipe. You can use penne, rotini, bowties, or medium elbow pasta for this recipe in place of egg noodles.
- Butter: Butter is rich, creamy, and adds flavor and texture to these noodles. We use salted butter in this recipe. If using unsalted butter, just don’t forget to add a pinch of salt.
- Cheese: Parmesan is optional, but really makes the dish pop! No parm? Romano, Asiago, or even a sprinkle of mozzarella work well in its place.
- Seasonings: Garlic powder, fresh parsley, and black pepper…that’s it!
How to Make Noodles with Butter
1. Cook pasta al dente as per package directions.
2. Drain, but don’t rinse the pasta (reserve some pasta water).
3. Melt butter and garlic powder in the same pot.
4. Stir in pasta and remaining ingredients.
5. Toss noodles and season as desired (full recipe below).
Cooking pasta to ‘al dente’ ensures it retains its texture if there are leftovers.

Reserve a little pasta water in case it’s needed to thicken the garlic butter sauce.

Butter burns quickly, so be sure the stove is on medium heat.

To help the butter stick to your noodles, don’t rinse them!
Next-Day Noodles

Store leftover buttered noodles in the refrigerator in a covered container for up to 4 days. Add leftovers to a savory pasta e fagioli soup, or a deliciously filling turkey casserole. Or simply reheat them on the stove or in the microwave with a little butter to loosen the noodles!

Freezing buttered noodles changes their texture once thawed. Since they’re so quick and easy, just start fresh!

Easy Pasta Recipes You’ll Love!

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5 from 26 votes↑ Click stars to rate now!
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Buttered Noodles

Make this simple and delicious recipe for buttered noodles for the perfect side dish or snack.

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Bring a large pot of salted water to a boil. Add the egg noodles, reduce the heat to a low boil, and cook the pasta al dente according to the package directions.

Before draining the pasta, reserve ¼ cup of pasta water. Drain the pasta well, but do not rinse.

Place the pot back on the stove over medium heat and melt the butter and garlic powder.

Stir the cooked noodles, parsley, Parmesan cheese if using, and pepper. Toss to coat and season with additional salt if desired. Stir in a tablespoon or two of pasta water to reach desired consistency.

Don’t rinse the pasta, or the butter won’t stick as well.

Depending on what you are serving this side with, you can add more Parmesan cheese to taste.

Calories: 299 | Carbohydrates: 41g | Protein: 9g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 71mg | Sodium: 100mg | Potassium: 145mg | Fiber: 2g | Sugar: 1g | Vitamin A: 312IU | Vitamin C: 0.1mg | Calcium: 38mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dinner, Lunch, Pasta, Side Dish, Snack

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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August 24, 2025
Crispy Tater Caesar Salad
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Smashed tater tots, blackened chicken, bacon bits, and crunchy veggies are tossed with romaine lettuce and Caesar dressing for a fun, fresh take on a classic salad!

What is Crispy Tater Caesar Salad?

Tater Caesar salad is a new viral trend and for good reason! The salad features crispy, cheesy smashed tater tots in place of croutons, making it as fun to make as it is to eat.
Flavor: Cheesy, savory, salty, and crunchy, this salad hits all the right notes!

Recommended Tools: An air fryer is the perfect way to make the crispiest tots every time.

Time-Saving Tip: Use bottled dressing, store-bought bacon, and rotisserie or leftover chicken to quickly toss this recipe together.

Make Ahead: Make tater Caesar salad up to a day ahead, chill, and toss with the dressing just before serving.
Ingredient Tips for Tater Tot Caesar Salad
- Tater Tots: Buy or make potato tots and freeze the extras for later! Waffle fries and home fries can be used the same way.
- Chicken: Fresh or frozen (and thawed) cutlets are pre-portioned and ready to use! Chicken tenders or nuggets can be quickly made in the air fryer and add an extra layer of crunch.
- Bacon and Cheese: Bacon bits and parmesan cheese add salty crunch to crispy tot Caesar salad. Diced ham, chopped salami, or pepperoni can be used in place of bacon.
- Veggies: Romaine is the classic lettuce for Caesar salads. Try adding kale to the romaine for a nutrition bump.
- Dressing: Buy or DIY? Make your own Caesar dressing with basic ingredients from the fridge and have plenty leftover as a veggie dip or for chicken Caesar wraps.
Variations
- Sweet potato tater tots are a colorful and healthy swap for potato tots!
- Optional veggies like diced bell peppers, shredded carrots, or shredded Brussels sprouts add extra crunch and flavor.
- Anchovies are a classic ingredient, so consider adding a teaspoon of anchovy paste to the dressing if you want a hint of that flavor.
How to Make Tater Caesar Salad
1. Bake: Oven bake and smash tater tots, top with parmesan cheese, and re-bake to a golden brown with chicken in the same pan.
2. Mix: In a large bowl, mix dressing with cheese, green onions, celery, bacon, and chicken chopped into bite-sized pieces.
3. Combine: Fold in chopped chicken, lettuce, and crispy tater tots.
4. Garnish: Top with extra parmesan cheese, cracked pepper, or croutons.
Spray pan release on the tots before baking for extra crispy edges.

Toss the salad gently to prevent the tots from breaking apart.

Store leftover crispy tater Caesar salad in a covered container in the refrigerator for up to 3 days.

Refresh the salad by removing any wilted lettuce leaves and draining, if necessary. Add fresh romaine, parmesan cheese, and dressing if desired.
More Hearty Salads to Try

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Crispy Tater Caesar Salad

This viral recipe features crispy tater tots tossed with chicken, lettuce, parmesan, bacon, and a tangy Caesar salad dressing.

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Preheat the oven to 425°F and line 2 baking sheets with parchment paper.

Spread the tater tots evenly on both pans in a single layer and bake for 25 minutes, stirring halfway through.

While the tots bake, pat the chicken dry and rub both sides with oil and blackened seasoning.

Let the tots cool for 2 minutes before gently smashing them with the bottom of a cup or spatula. Sprinkle 2 tablespoons of Parmesan cheese overtop the tots.

On one of the pans, move the tots to one side and add the chicken to the other side. Bake for 15 minutes or until the chicken is cooked through and the tots are crisp and golden. (see note)

In a large bowl, mix Caesar dressing, remaining parmesan cheese, green onions, celery, bacon, and cooled chopped chicken.

Gently fold in cooled smashed tots and romaine lettuce.

Garnish with extra Parmesan cheese and freshly cracked pepper. Drizzle additional caesar dressing over top if preferred.

If the chicken is done cooking and the tots aren’t crispy, transfer the chicken to a plate and continue to cook the tots.

You can use 2 cups of cooked or rotisserie chicken instead of cooking from raw.

Make sure tots and chicken are both fully cooled to keep the salad crisp and creamy.

This salad can be made ahead and served chilled.

Refrigerate leftovers up to 3 days. Remove wilted lettuce and add fresh.

Calories: 539 | Carbohydrates: 37g | Protein: 20g | Fat: 36g | Saturated Fat: 7g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 57mg | Sodium: 1359mg | Potassium: 653mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1212IU | Vitamin C: 12mg | Calcium: 145mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken, Dinner, Lunch, Main Course, Salad

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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August 16, 2025
Lemon Pepper Chicken
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This lemon pepper chicken is as easy as it is delicious.

Juicy chicken breasts are baked on a bed of zucchini and smothered in a tangy lemon sauce.

This Lemon Pepper Chicken recipe is sponsored by McCormick.
Quick to prep, this dish comes together with basic pantry ingredients and a few minutes in the oven!

Lemon pepper chicken is simple to make and packed with flavor from a simple homemade seasoning.
What You’ll Need For Lemon Pepper Chicken

Chicken: I use boneless, skinless chicken breasts in this recipe. You can replace the chicken breasts with boneless chicken thighs—the cooking time will need to be adjusted.

Seasoning: I make homemade lemon pepper seasoning since it has more flavor without being too salty. Ensure the lemon zest is dry if storing leftover seasoning or store it in the freezer.

Sauce: Fresh, whole lemons give this sauce a fresh lemon flavor. It’s slightly thickened with flour and seasoned with a homemade lemon pepper blend.

Stock/Wine: Use extra chicken stock or chicken broth instead of white wine if desired.

Zucchini: Zucchini can be replaced with other colorful summer squashes or sliced mushrooms.

How to Make Lemon Pepper Chicken
1. Soften the zucchini slightly and transfer to a casserole dish.
2. Brown the chicken and add it to the dish.
3. Simmer the sauce in the same skillet and spoon it oveer the chicken.
4. Bake until the chicken is cooked through (recipe below).
Storage and Reheating
- Store leftovers in a covered container in the refrigerator for up to 4 days.
- Reheat sauce in a pan, whisking in a little milk to emulsify. Add chicken to the sauce and reheat on low until warmed through.
- Freeze chicken and sauce separately in zippered bags for up to 1 month. Thaw overnight in the refrigerator before reheating.
Tasty Chicken Dishes

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Lemon Pepper Chicken

Tender juicy chicken in a tangy lemon sauce, baked to perfection!

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Cook ModePrevent your screen from going dark

Preheat the oven to 350°F

In a bowl, combine zucchini, 1 teaspoon lemon pepper seasoning, and green onions.

In an ovenproof skillet, heat 1 tablespoon olive oil over medium high heat. Add the zucchini mixture and cook for 2 to 3 minutes or until slightly softened. Transfer to a 2-quart casserole dish or Dutch oven.

In a shallow bowl, combine flour and 1 ½ teaspoons of lemon pepper seasoning. Dip the chicken breasts in the flour mixture and shake to remove any excess (reserve the remaining flour to thicken the sauce).

Add the remaining olive oil to the skillet and brown chicken over medium-high heat until golden, about 3 minutes per side. Place on top of zucchini.

Place broth, wine, lemon juice, and 1 tablespoon of the leftover flour mixture and garlic powder in a jar and shake well to combine.

Pour into the warm skillet while whisking and bring to a boil. Simmer 1 minute while whisking and scraping up any brown bits in the pan. Season with salt and pepper to taste. Spoon sauce over chicken breasts.

Cover and bake for 20 minutes. Remove cover and bake for an additional 10-15 minutes longer or until the chicken reaches 165°F.

Zucchini can be replaced with 8 oz sliced mushrooms (or a combination of the two).
Homemade Lemon Pepper Seasoning

1 tablespoon lemon zest

¾ teaspoon black pepper

½ teaspoon salt (or to taste)

¼ teaspoon onion powder

¼ teaspoon garlic powder

Combine the ingredients in a small bowl. To store leftover lemon pepper, spread the mixture onto a paper towel lined plate and allow it to dry overnight or until the lemon zest is completely dehydrated.

Calories: 435 | Carbohydrates: 14g | Protein: 51g | Fat: 17g | Saturated Fat: 2g | Cholesterol: 145mg | Sodium: 313mg | Potassium: 1083mg | Fiber: 1g | Sugar: 2g | Vitamin A: 345IU | Vitamin C: 14.9mg | Calcium: 38mg | Iron: 2.1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken, Dinner, Main Course

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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September 28, 2024
The Best Marijuana And Food Combos

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Summer is here and time to chill and have something cool to go with your weed. Here are the best marijuana and food combos!

The heat is on and it is time to explore different ways and flavors to enjoy your cannabis. Marijuana is an excellent partner for food, starting with the classic brownies and cookies. But today you might want to update it with style and taste.  Here are the best marijuana and food combos.

Avocado

Photo by Thought Catalog via Unsplash

Though thought of as a vegetable and often categorized as a fat, avocado is actually a large berry with a single seed. That means that avocado is a fruit, according to botanists. And, an amazing and versatile fruit it is.

Though many add banana to smoothies, mostly to add sweetness, avocado is a top smoothie go-to because it’s an emulsifier. That means that it helps to blend the other ingredients together, creating a smooth smoothie. And, unlike banana, the avocado does not overtake the flavor of the smoothie. It’s a great match with cannabis oil because of its fat content and flavor profile.

Hemp Seed

Photo by KarpenkovDenis/Getty Images

Combining two cannabis plant ingredients together is a no brainer. Hemp as a food is from the seed portion of the cannabis plant and contains little to no THC. Hemp foods include protein powder, milk, hearts, flour, butter (which can also be used for skin), and pressed juice. Hemp oil as food from the seed of the plant is completely different from hemp-derived CBD oil processed from the aerial parts of the plant.

Hemp seeds, which are marketed as hemp hearts, are an excellent source or protein, a vegan food, a wonderful source of fat (always good to pair with cannabis), and a great source of vitamin E and minerals, such as phosphorus, potassium, sodium, magnesium, sulfur, calcium, iron and zinc. Sprinkle on basically anything from avocado (see above) to salads to smoothies or have alone.

Broccoli

This powerful vegetable contains the terpene beta-caryophyllene, which binds to the CB2 receptors in the body in the same way cannabinoids do. It works alongside cannabinoids to reduce inflammation, depression, and pain. Eat a few ounces of broccoli before hitting a strain renowned for pain relief and experience maximum relief. It is also the secret iPhone emo

Cacao

Photo by Charisse Kenion via Unsplash

Cacao, also known botanically as Theobroma cacao, is one of the most popular trees on the planet. Cacao is the plant from which cocoa and chocolate is derived. Higher percentages on chocolate bars typically mean less sugar. Raw cacao boasts 300 different compounds including antioxidants, which are vital to wellness. Anandamide, the “bliss” molecule that our bodies produce is one of the compounds found in small quantities in cacao.

RELATED: 4 Foods That Can Increase Your Cannabis High

More significantly, cacao features two others chemicals in higher concentrations that inhibit the breakdown of anandamide, as well as phytocannabinoids in cannabis including THC and CBD, potentially intensifying their effects. On top of this is the is theobromine, which also amplifies the effects of anandamide. A delicious match!

Black Pepper

Photo by Calum Lewis via Unsplash

Black pepper features a terpenoid called beta-caryophyllene, which is also a component of some cultivars (strains) of cannabis. Known as a dietary cannabinoid because its binds directly to CB2 receptors found in the peripheral endocannabinoid system, as opposed to THC which binds to CB1 receptors in the brain, beta-caryophyllene does not contribute to euphoria. In fact, this terpene does the opposite, modulating the effect of the cannabis “high.”

RELATED: How To Keep The Munchies From Ruining Your Diet

Black pepper is one of the solutions offered for mitigating overconsumption of THC. Chewing a few peppercorns or simply sniffing on ground black pepper can provide relief from THC-induced anxiety and paranoia. This is a good thing. To top it off (get it!), both black pepper and cannabis have anti-inflammatory properties. Clearly, the second most popular condiment after salt, pepper is a natural accompaniment for cannabis.

Mango

Photo by Fedor via Unsplash

On the opposite end of the spectrum from black pepper is mango. Both feature terpenes that react with THC in cannabis. While the terpene called beta-caryophyllene in black pepper mitigates its impact, the terpene myrcene in mango elevates the effect of THC. It does this by changing the blood-brain barrier to allow cannabinoids to enter the brain more quickly and effciently. The ultimate impact is to prolong and increase the intoxicating effects of THC.

This can be clinically advantageous for patients who require more immediate pain relief or mood modulation, for example. Cannabis and mango only do this together. As with all food, the impact of mango on the cannabis “high” depends on the individual’s metabolism. That’s called bioindividuality. So, it’s a good idea to know your sweet spot. Be mindful about the optimal amounts of mango and THC for your personalized portion.

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Amy Hansen

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June 25, 2024