Black Pepper

At a Glance

Common name

Black Pepper

Scientific name

Piper nigrum

Family

Piperaceae

Region

India

Plant part

Fruit (peppercorns)

Caffeine

Caffeine Free

Evidence

Limited

Safety review

Safety information on file

Botanical Description

A climbing woody vine with alternate heart-shaped leaves and long pendant spikes of round berries that ripen from green to red then black; the dried unripe berries are black peppercorns.

Also known as: Peppercorn, Maricha, King of Spices

Historical Background

Native to the Malabar coast of India, black pepper was among the most valuable commodities of antiquity and drove centuries of spice trade. In Ayurveda it is a warming digestive and a 'bioenhancer' (yogavahi) believed to carry other herbs deeper into the body — a concept now linked to piperine's effects on drug absorption.

Earliest recorded uses: Ancient Indian (Ayurveda) and Chinese use; one of the oldest traded spices; called 'king of spices.'

Traditional Uses

These uses document historical traditions and do not imply proven effectiveness.

Flavor & Aroma

Aroma: Pungent, sharp, warm, woody

Tea Preparation

Modern Evidence

Black pepper has a long tradition as a warming digestive and 'bioenhancer.' Piperine is well documented to increase absorption of some drugs and supplements, which can be clinically significant. Evidence for pepper's traditional tea uses is limited; it is not a treatment for disease.

Evidence levels describe the state of research for the traditional use discussed here, not a recommendation. Historical use does not imply effectiveness.