Black Peppercorn
Black pepper, Schwarzer Pfeffer, Poivre noir, Pimienta negra, Piper nigrum, Maricha / Pippali (मरीच / पिप्पली)Pfeffer
Black pepper (Piper nigrum) is one of the most valued spices in Ayurveda and traditional medicine worldwide. Its heating, pungent taste stimulates Agni (digestive fire) and enhances nutrient absorption. It is particularly effective for reducing Kapha-related stagnation, clearing mucus and congestion, and promoting metabolic balance. Beyond digestion, black pepper is traditionally used to support circulation, relieve minor respiratory discomfort, and boost overall vitality. It also synergizes with other spices and herbs, increasing their bioavailability.
Stimulates digestion, warms the body, and can help relieve mild bloating or gas. In excess, its heat and pungency may slightly aggravate Vata.
Heating nature can increase Pitta if overused, potentially causing irritation or acidity; moderate use supports metabolism and enhances digestive fire.
Strongly reduces Kapha, clears respiratory and sinus congestion, stimulates digestion, and helps mobilize stagnant mucus.
Rasa
astringent (kashaya), bitter (tikta), pungent (katu), sweet (madhura)
Guna
light (laghu), dry (ruksa)
Virya
heating (ushna)
Vipaka
pungent (katu)
Dhatu
Rasa, Rakta, Mamsa, Meda
Indigestion, cold, congestion, sluggish metabolism, Kapha accumulation
High Pitta, gastritis, ulcers, excessive heat in the body
Used whole or ground in curries, soups, teas, and spice blends; often roasted lightly to enhance flavor.
