Common Name: |
Pimenta |
Other Names: |
Black Pepper, Pepper, Pepper Bark, Peppercorn, Piper, Vellaja, White Pepper |
Botanical Name: |
Piper nigrum |
Genus: |
Piper |
Family: |
Piperaceae |
Native Location: |
India, Malaysia, United States, S and E India |
Cultivation: |
Rich, well-drained soil in light shade and high humidity (P. longum, P. nigrum). Deep, rich soil, including heavy clay, ample moisture and shade (P. betle, P. cubeba). P. auritum thrives in full sun. Well-drained, stony soil, with ample water and humidity, in sun (P. methysticum). Plants are usually grown on frames. Remove weak of congested stems in late winter or early spring before new growth begins. For optimum fruiting (P. nigrum), cut back young plants to 30cm (12in) several times a year to stimulate growth of shoots, retaining the ten strongest, and tying in at each node. Mature vines are pruned regularly to 4m (12ft). Susceptible to fungal root rot, pepper weevil, and pepper flea beetle. |
Propagation: |
By seed sown at 20-24°C (66-75°F); by semi-ripe cuttings in summer. |
Harvest: |
Leaves are picked as required (P. auritum), blanched in the dark, often pressed together, and dried for extracts or to use whole (P. betel). Roots are lifted as required, usually from plants about 2m (6ft) tall, and used fresh, or dried for use in decoctions, liquid extracts, powders, and tablets (P. methysticum). Fruits are picked unripe and distilled for oleo-resin and oil, or dried for use in liquid extracts, powders and tinctures (P. cubeba). Fruit clusters are picked unripe and dried for use whole, ground or in decoctions (P. longum). Fruits of P. nigrum are picked unripe and used fresh, pickled (green peppercorns), and dried (green and black peppercorns); or ripe, and retted for eight days before drying (white peppercorns); black peppercorns are ground or decocted for medicinal use. |
Extraction: |
Steam Distillation |
Parts Used: |
Ripe Peppercorns, Fruits (hu jiao) |
Color and Odor: |
The essential oil is colorless, with a strong, penetrating, sharp and spicy middle note and an unexpectedly refined, warm aroma quite unlike the spice itself. |
Background: |
Pepper is probably the earliest known spice and was highly regarded and prized. It was very popular with both the Romans and the Greeks. Later the European powers fought over its monopoly, the Portuguese and Dutch having the most influence over the spice islands of the East. As a spice, pepper is among the most important in the world. |
Height: |
4m (12ft) |
Hardiness: |
Min. 15-18°C (59-64°F) |
Properties: |
Warming, rubefacient, circulatory stimulant, expectorant, antispasmodic, carminative, aphrodisiac and tonic.
A pungent, aromatic, warming herb that lowers fever and improves digestion. It is regarded as a stimulating expectorant in Western and Ayurvedic medicine, and as a tranquilizing and anti-emetic in Chinese practice. |
Precautions: |
The essential oil is best used in lower concentrations as it may cause irritation in sensitive people and may be over-stimulating. |
Uses: |
- Digestive SytemValuable for dyspepsia and sluggish digestion. Pepper's antispasmodic action soothes the gut and restores tone to lax muscles of the colon. Helps to ease the constipation caused by colds and cold weather conditions. Also good for loss of appetite. Acts as an antitoxic agent in food poisoning.
- Urinary SystemStimulates the kidneys and can be used as a diuretic.
- Circulatory SystemPepper's ability to increase the circulation (like ginger) makes it useful for people with cold limbs. It is indicated where there is extreme physical or emotional cold. It is a spleen tonic. Useful for anaemia and bruising.
- Respiratory SystemGood remedy for colds and flu. The warming and expectorant action on the respiratory system promptly clears mucus. It brings on sweat and can be helpful in the first shivery stages of a cold or flu.
- Muscular SystemPepper is good for rheumatic pains.
- EmotionsPepper has cephalic qualities, stimulating and strengthening the nerves and the mind. It is helpful for indifference and frustration or hidden angers, offering stamina and strength. Pepper helps with alertness and concentration, especially for individuals who tend to daydream or drowse during meditation or long-distance driving. It is also useful for bolstering courage in stressful situations such as public speaking or confronting a difficult person.
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Medicinal Uses: |
To treat digestive problems, scabies, nerve pain, arthritis, asthma, cough, and hemorrhoids.
Internally in Western medicine, for indigestion and gas; in Chinese medicine for stomach chills, food poisoning (from fish, meat, crab, or fungi), cholera, dysentery, diarrhea and vomiting caused by cold. Externally, in Ayurvedic medicine, mixed with ghee, for nasal congestion, sinusitis, epilepsy, and skin inflammation. |
Typical Dose: |
A typical dose of black pepper may range from 0.3 to 0.6gm, totaling 1.5gm daily. |
Possible Side Effects: |
No side effects are known when black pepper is taken in designated therapeutic doses. |
Drug Interactions: |
Taking black pepper with these drugs may increase absorption and blood levels of the drug; |
Phenytoin (Dilantin, Phenytek) |
Propranolol (Inderal, InnoPran XL) |
Theophylline (Elixophyllin, Theochron) |
|
Lab Test Alterations: |
May increase phenytoin, propranolol and theophylline serum concentrations. |
Supplement Interactions: |
When taken with Scotch broom, black pepper may increase the activity of sparteine, the principle alkaloid in Scotch broom, which can be toxic in large doses. |
Blends: |
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Culinary Uses: |
Black and white peppercorns are, respectively, the dried unripe and ripe berries; they give flavor and piquancy to most savory dishes, meat products, sauces, dressings, pickles, and coatings for fish, meat, and cheese. Ground white pepper is less aromatic. Mignonette pepper (also called "shot pepper" or poivre gris) is a blend of ground white and black peppercorns. Green (fresh, unripe) peppercorns are used in creamy sauces, to flavor duck, pickled for pàtés, butters, and sauces, and dried for stock, soup, and casseroles. |
Bibliography: |
Aromatherapy Blends and recipes by Franzesca Watson Copyright © 1995 Thorsons, Harper Parker Publishing Inc. Pp 64-66
The Essential Herb-Drug-Vitamin Interaction Guide by Geo. T. Grossberg MD and Barry Fox PhD, Copyright ©2007 by Barry Fox, PhD Pp. 80-81
Encyclopedia of Herbs by Deni Bown Copyright © 1995, 2001 Dorling Kindersley Limited. pp. 319-321 |