Green Peppercorn
Green pepper, Grüner Pfeffer, Poivre vert, Pimienta verde, Piper nigrum, Maricha (मरीच)
Green pepper is the unripe fruit of Piper nigrum, native to South India, and one of the most ancient and widely used spices. Black, white, and red pepper all come from the same plant: black pepper is harvested unripe and sun-dried, white pepper is the ripe fruit with outer skin removed, and red pepper is fully ripe and dried with skin intact. Green pepper is usually freeze-dried or pickled to preserve its fresh, aromatic flavor. In Ayurveda, green pepper is warming, pungent, and slightly stimulating, used to enhance digestion, improve circulation, and reduce Kapha accumulation. Its fresh aroma makes it particularly useful for balancing Vata and Kapha without aggravating Pitta excessively.
Green pepper stimulates digestion, improves circulation, warms the body, and helps balance Vata effectively.
Its pungent and warming nature can slightly aggravate Pitta; use in moderation to avoid excess heat.
Green pepper reduces heaviness, stimulates metabolism, and helps alleviate Kapha accumulation naturally.
Rasa
pungent (katu), bitter (tikta), sweet (madhura)
Guna
dry (ruksa), light (laghu)
Virya
heating (ushna)
Vipaka
pungent (katu)
Dhatu
Rasa, Rakta, Mamsa
Digestive sluggishness, bloating, mild Kapha accumulation, low circulation, cold Vata conditions
Excessive use may irritate stomach or Pitta; avoid in ulcers or severe Pitta imbalance
Green pepper can be used whole, crushed, or powdered. Add to teas, soups, sauces, and savory dishes. Crush before adding to meals for maximum digestive stimulation. Can also be used in spice blends or chewed after meals for mild warming and Kapha reduction.
