WHAT IS BLACK PEPPER USED FOR?
In Ayurveda, Black Pepper is a very common herb. It is traditionally considered to be a hot, pungent herb that stimulates agni, or digestive fire, by supporting the secretion of fluids and circulation of blood in the GI tract.
Black Pepper’s most active constituent, Piperine, has been found to support the absorption of other herbs, specifically the Curcumins found in Turmeric, as well as Resveratrol. One study found that combining Turmeric and Black Pepper increased the bioavailability of Turmeric by 154% versus Turmeric alone.
Active Constituents of Black Pepper
volatile oil (terpenes limonene, beta-caryophyllene, beta-pinene, limonene, eugenol), oleoresins, alkaloids (piperine, chavicine, piperidine); vitamins A and K, calcium, magnesium, potassium, manganese, phosphorous, beta-carotene; lignans, flavones and flavonol glycosides (quercetin, kaempferol, isoquercetin), alkamides
This information in our Herbal Reference Guide is intended only as a general reference for further exploration, and is not a replacement for professional health advice. This content does not provide dosage information, format recommendations, toxicity levels, or possible interactions with prescription drugs. Accordingly, this information should be used only under the direct supervision of a qualified health practitioner such as a naturopathic physician.