Black pepper, commonly referred to as Maricha, is a flowering vine of the family Piperaceae. It is highly regarded as a condiment and as a herbal medicine, especially in Ayurveda and Unani. Black pepper is the unripe drupe of the pepper plant. It is the world’s most traded spices and commonly consumed in all cuisines around the world. The plant is mainly grown in Southeast Asia with Vietnam being the largest cultivator. It is native to Indian cooking since 2000 BC. The plant is a stout climber reaching to 10 m tall. Its almond-shaped leaves are 8-18 cm in length, 5-10 cm in width. The whitish or yellowish green colored flowers have tiny spikes and are dioecious. Fruits are round & green in color which upon drying until the flesh around the single hard seed is wrinkled and appears as grayish black in color. Black pepper has carminative, antidiarrhoeal, anti-inflammatory, antioxidant, antipyretic, antispasmodic, antimicrobial properties. Black pepper is consumed for digestive disorders. It improves digestive functions, reduces flatulence, bloating & indigestion. Its external use is known to relieve pain due to cold and fever.
- Rasa (taste): Katu (Pungent)
- Veerya (nature): Ushna (Hot)
- Vipaka (taste developed through digestion): Katu (Pungent)
- Guna (qualities): Laghu, Tikshna, Sookshma (Light, Sharp, Piercing)
- Doshas (effect on humors): Balances Kapha & Vata
Black Pepper (Piper nigrum) Extract Piperine 95% by HPLC
Common Name Black Pepper Botanical Name Piper nigrum Standardization Piperine 95% Test Method HPLC Part Used Fruits Application Digestive Support