A classic with multiple effects

Thanks to its high piperine content, black pepper stimulates the production of digestive juices, improves the intestinal absorption of certain nutrients and active ingredients (such as curcumin), and boosts the overall metabolism. It is also known for its antiseptic, antioxidant, and warming properties.

Description

Whole, dried fruits (berries), brownish-black in color, wrinkled surface, pungent, hot odor, pronounced peppery taste. Grains with a diameter of 3 to 5 mm.

Nomenclature

• Common name: Black pepper
• Latin name: Piper nigrum
• Family: Piperaceae
• Part used: Fruit (whole grain)
• Form: Whole bulk
• Origin: India, Indonesia, Vietnam, Sri Lanka
• English name: Black pepper
• German name: Schwarzer Pfeffer
• Name in Spanish: Pimienta negra
• Name in Italian: Pepe Nero
• Name in Arabic: الفلفل الأسود

Main virtues

Digestive stimulant, carminative, circulatory tonic, antioxidant, mild antiseptic, warming.

Main constituents

Piperine, essential oils (β-caryophyllene, limonene, sabinene), resins, flavonoids, starch, trace elements (iron, manganese, chromium).

Use and dosage

• Culinary use: whole grains or ground to order in savory dishes, marinades, broths or condiments.
• Infusion (traditional use): 3 to 5 crushed grains for 200 ml of hot water, infuse for 10 minutes – 1 to 2 times a day.
• Medicinal synergies: often combined with ginger, turmeric, fennel or galangal.

Precautions, side effects and contraindications

• May irritate digestive mucous membranes if used excessively.
• Avoid in case of gastritis, ulcer, unstabilized gastroesophageal reflux.
• Moderate use in pregnant women (warming effect).

History and traditional use

Black pepper is one of the oldest spices in international trade, nicknamed the "black gold" of antiquity. Used as a food preserver, to treat digestive disorders, and to stimulate vital energy, it remains a key ingredient in natural pharmacopoeias in India, China, and ancient Western traditions.

Miscellaneous information

• Packaging: kraft bag or airtight bulk bag.
• Storage: away from air, light and humidity.
• Shelf life: 24 to 30 months.
• TARIC customs code: 0904.11.90.00

Sources and references

• Pl@ntUse – https://uses.plantnet-project.org
• Wikiphyto – https://www.wikiphyto.org/wiki/Pepper
• Charaka Samhita, Ayurvedic Pharmacopoeia

Note to project creators and formulators:

Please note that we do not provide any technical documentation (datasheet, certificate, analysis, etc.) for quantities less than 1 kg. Documentation is reserved exclusively for registered professionals (SIRET number or equivalent required) and for clearly identified projects. Thank you for your understanding.

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