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Black Pepper

Piper nigrumphotograph of Piper nigrum

Black Pepper, rightly called the 'King of Spices', is one of the oldest and best-known spices in the world. It was mentioned in Chinese and Sanskrit texts a few thousand years ago. India has always reigned supreme in the production and export of this most exotic and sought-after spice. The finest quality black pepper is grown in the monsoon forests along the Malabar coast in South India. Here, a combination of natural advantages and organic techniques produces bigger, better-shaped, more aromatic and flavourful berries. It is commercially grown in China, East and West Indies, Malay Peninsula, Malay Archipelago and Thailand.

Black Pepper is a tropical climbing shrub. The fruit when ripe is red. It is gathered before it is fully ripe and spread on mats in the sun, when it loses its red colour and becomes black and shrivelled. White pepper is the same fruit, freed from its outer skin by maceration in water and subsequent rubbing. (Peppercorns have been used as a non-lethal but painful replacement for lead pellets in shotgun shells).

It is known only as a humble condiment in most of the Western world, but in Asia, it is considered to be the foremost detoxifier and anti-ageing herb. This herb increases circulation, and lowers blood pressure and contains compounds that prevent osteoporosis. One of the earliest spices known, black pepper is probably the most widely used spice in the world today. Indian black pepper had a profound influence on the European economy of the Middle Ages. Many western countries owed their early prosperity to this spice which fetched them a very high price. The term "peppercorn rent" tells us that this old and revered stalwart of the spice trade often changed hands instead of money.

photograph of Piper nigrumProduced by steam distillation, from the black peppercorns, the essential oil is water-white to pale olive in colour with a warm, spicy (peppery), fresh aroma. It has a middle note and blends well with rose, rosemary, marjoram, frankincense, olibanum, sandalwood, and lavender, however it should only be used in small amounts.

In Aromatherapy, it is used to clear the head, improve memory, raise spirits, help to clear emotional blockages and get rid of emotional coldness, apathy and mental exhaustion. It is recommended for greater endurance, and for combating compulsions. With it's pungent aroma it stimulates and tones. A warming oil during the cold winter season. It is ideal for massaging on abdomen and muscles and is often used in pre-sports or dance rub to help maintain suppleness.

Black Pepper is a stimulating, energizing essential oil that has been studied for its effects on cellular oxygenation. It has been used for soothing deep tissue muscle aches and pains. When diluted in a carrier oil, black pepper has been used for chilblains, arthritis, muscular aches and pains, neuralgia, poor circulation, poor muscle tone, rheumatic pain, sprains, and stiffness. Vaporized, it may aid in fighting colds, flu, coughing, infections and viruses, catarrh and chills. Interesting effects happen when it is used in perfume blends e.g. black pepper and ylang-ylang combined create the aroma of carnation. Associated with courage, black pepper is an acknowledged aphrodisiac.

It's actions are: analgesic, antifungal, antimicrobial, antiseptic, antispasmodic, antitoxic, aperitif, aphrodisiac, bactericidal, carminative, diaphoretic, digestive, diuretic, expectorant, febrifuge, laxative, rubefacient, stimulant, stomachic, tonic.

Black Pepper is used in certain tonic and rubefacient preparations, some oriental and floral fragrances, the food industry, and in liqueurs & beverages. Taken internally, it has been used for anemia, colic, constipation, diarrhea, flatulence, heartburn, indigestion, loss of appetite, and nausea. As an anti-toxic agent it is used in certain types of food poisoning.

Care: Phototoxic. Black Pepper can be a skin irritant in high concentration, so it must be used in moderation.

DISCLAIMER: This page is intended for informational purposes only and is not a substitute for accurate diagnosis and treatment by a qualified health care professional. The author is neither a chemist nor an herbalist and has had no medical training whatsoever. The content herein is the product of research, not practical experience.