An ally of digestive fire and vitality

Rich in volatile compounds, black pepper powder is used in spicy blends, Ayurvedic formulations ( Trikatu , Chyawanprash ), or as a supplement to plants whose action it reinforces (e.g. turmeric). It is also appreciated for its warming, circulatory and light tonic effects.

Description

Fine powder, dark brown to blackish in color, with a warm, peppery odor and a pungent, pungent flavor. Obtained by grinding carefully selected whole grains.

Nomenclature

• Common name: Black pepper
• Latin name: Piper nigrum
• Family: Piperaceae
• Part used: Whole fruit (grain)
• Form: Powder
• Origin: India, Sri Lanka, Vietnam, Indonesia
• English name: Black pepper powder
• Name in German: Schwarzer Pfeffer gemahlen
• Name in Spanish: Pimienta negra molida
• Name in Italian: Pepe nero macinato
• Name in Arabic: مسحوق الفلفل الأسود

Main virtues

Digestive stimulant, carminative, bio-amplifier (piperine), circulatory tonic, antioxidant, warming.

Main constituents

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

Use and dosage

• Culinary use: 0.2 to 1 g per portion depending on the desired intensity.
• Capsules: 250 to 300 mg per capsule – up to 2 times per day, often in synergy (e.g. with turmeric).
• Ayurvedic formulations: integrated into Trikatu , tonic or classic digestive blends.

Precautions, side effects and contraindications

• Possible irritant effect at high doses on the stomach and mucous membranes.
• Not recommended in cases of gastric ulcer, acid reflux or inflammatory digestive pathologies.
• Moderation recommended for pregnant or breastfeeding women (warming effect).

History and traditional use

Used for millennia, black pepper was as precious as gold in ancient civilizations. Its powder was used as a medicine, preservative, sexual stimulant, and digestive aid. In Ayurvedic medicine, it is associated with digestive fire ( Agni ) and the circulation of vital energies.

Miscellaneous information

• Packaging: opaque food bag or airtight jar.
• Storage: in a dry place, away from light and heat.
• Shelf life: 12 to 18 months.
• TARIC customs code: 0904.11.90.00

Sources and references

• Wikiphyto – https://www.wikiphyto.org/wiki/Pepper
• Pl@ntUse – https://uses.plantnet-project.org
• Charaka Samhita – Fundamental Texts of Ayurveda

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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