# Black Pepper

> Black Pepper (Piper nigrum) is classified in Ayurveda as Deepaniya (Appetizer), Krimighna (Anthelmintic), from the Piperaceae family. Parts used: fruit. Component of Trikatu (three pungents). Fruit Piperine Piperonal Chavicine Piperidine Bioavailability enhancer Digestive stimulant Antioxidant Thermogenic Anti-parasitic Component of Trikatu (three pungents).

## Key facts

- **Botanical name:** Piper nigrum
- **Family:** Piperaceae
- **Ayurvedic category:** Deepaniya (Appetizer), Krimighna (Anthelmintic)

## Names and identification

| Language | Name |
|----------|------|
| English | [Black Pepper](/herb/black-pepper/) |
| Common Names | [Black Pepper](/herb/black-pepper/), King of Spices |
| Hindi | Kali Mirch |
| Sanskrit | Maricha, Krishna |
| Latin/Botanical | *Piper nigrum* |

## Parts Used

- Fruit

## Ayurvedic pharmacology (Dravyaguna)

| Property | Value | Description |
|----------|-------|-------------|
| **Rasa** (Taste) | Katu | Primary taste |
| **Guna** (Quality) | Laghu, Tikshna | Physical quality |
| **Virya** (Potency) | Ushna | Heating/Cooling effect |
| **Vipaka** (Post-digestive) | Katu | Post-digestive effect |

## Dosha Effects

| Dosha | Effect |
|-------|--------|
| **Vata** | Decreases |
| **Kapha** | Decreases |
| **Pitta** | Increases |

## Key Phytochemical Constituents

- [Piperine](/reference/piperine/)
- Piperonal
- [Chavicine](/glossary/compounds-c-d/#chavicine)
- Piperidine

## Therapeutic Actions (Karma)

- Bioavailability enhancer
- Digestive stimulant
- [Antioxidant](/reference/antioxidant/)
- Thermogenic
- Anti-parasitic

## How is it used traditionally?

Component of [Trikatu](/herb/trikatu/) (three pungents). Piperine enhances absorption of [curcumin](/herb/curcumin/) by 2000%. Used for Agnimandya (weak digestion), Krimi (parasites), and Kasa (cough).

## Where is it described in the classical texts?

- Charaka Samhita
- Sushruta Samhita
- Bhavaprakasha Nighantu

## Recommended Dosage

Powder: 0.5-2g/day; As part of [Trikatu](/herb/trikatu/): 1-3g/day

## Safety, contraindications and cautions

- Gastric ulcers
- GERD
- Pregnancy (high doses)
- May alter drug metabolism (piperine)

## What is it made of?

**Part(s) Analyzed:** Fruit


## Dosage forms and preparation

**Dosage Forms:** Churna (powder), Tablet, Capsule, Taila (oil), [Trikatu](/herb/trikatu/) (combination with [Pippali](/herb/pippali/) and Shunthi), Essential oil, Standardized piperine extract

**Standard Dosage:** 1-2g powder; 5-10mg piperine as bioenhancer; as [Trikatu](/herb/trikatu/): 1-3g; 500mg extract capsule; essential oil: 1-3 drops

**Bioavailability:** Piperine itself shows excellent oral bioavailability (>90%) and is a potent bioenhancer for other compounds by inhibiting CYP3A4, CYP2D6, and P-glycoprotein (P-gp). Piperine enhances bioavailability of [curcumin](/herb/curcumin/) by 2000%, [resveratrol](/glossary/compounds-q-t/#resveratrolresveratrol) by 229%, CoQ10 by 30%, and beta-carotene by 60%. Thermogenic action increases GI blood flow and absorption. Self-bioenhancing herb—one of the most important Ayurvedic bioavailability modifiers (Yogavahi).

**Optimal Timing:** With meals to enhance digestion and nutrient absorption; as bioenhancer, taken concurrently with target compound; Trikatu before meals

**Standardized Extract:** Piperine extract NLT 95% purity (BioPerine-type); oleoresin with NLT 40% piperine; full-spectrum extract NLT 10% piperine

**Shelf Life:** 3 years (whole pepper); 2 years (powder); 3 years (extract/capsule); 5 years (piperine isolate)

**Storage:** Whole peppercorns in airtight containers away from light. Ground pepper loses volatile oils rapidly—use immediately or store sealed. Piperine extracts are light-sensitive—amber packaging. Cool, dry conditions.

**Marker Compounds:** Piperine, [Piperyline](/glossary/compounds-o-q/#piperyline), [Piperanine](/glossary/compounds-o-q/#piperanine), [Piperettine](/glossary/compounds-o-q/#piperettine), Beta-caryophyllene, [Limonene](/glossary/compounds-g-l/#limonene), [Sabinene](/glossary/compounds-q-t/#sabinene), Alpha-pinene, [Piperlongumine](/glossary/compounds-o-q/#piperlongumine)

### Extraction Methods

- Mechanical grinding for whole pepper powder
- Ethanol extraction (95%) for piperine concentration
- Supercritical CO2 extraction for oleoresin (6-10% piperine)
- Steam distillation for essential oil (beta-caryophyllene rich)
- Recrystallization from ethanol for >95% pure piperine
- Hydroalcoholic extraction (80:20) for full-spectrum extract

### Synergistic Combinations

- With [Pippali](/herb/pippali/) and Shunthi as Trikatu for digestive fire (Agni) enhancement
- With [Curcumin](/herb/curcumin/)—piperine increases bioavailability by 20x
- With [Ashwagandha](/herb/ashwagandha/) for enhanced withanolide absorption
- With any herb as Yogavahi (bioenhancer)
- With [Haritaki](/herb/haritaki/) in Avaleha for respiratory health

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Canonical version of this page: https://nighantu.ageayurveda.com/herb/black-pepper/

## Sources

- Amidha Ayurveda Herb Database (700+ herbs, CC-BY-4.0)
- Classical Ayurvedic texts (Charaka Samhita, Sushruta Samhita, Bhavaprakasha Nighantu, Ashtanga Hridaya)
- Ayurvedic Pharmacopoeia of India

Published by Age Ayurveda in the Nighantu. Educational reference only, not medical advice.
Incorporates material from the Amidha Ayurveda Herb Database under CC BY 4.0.