Black pepper is a very common spice with medicinal properties. It has been used for its anti-inflammatory, analgesic, stimulatory, antimicrobial, and insecticidal effects.
In the year 410, during the Sack of Rome, not only did the Visigoths request gold and silver, but they also requested 3,000 pounds of black pepper!
Over 40 research articles have been catalogued on black pepper. Human studies have demonstrated potential as an analgesic and anti-inflammatory. Two studies showed reduced osteoarthritis symptoms in patients and one study suggested black pepper as a potential ingredient in oral hygiene. More research is needed. In vitro and in vivo studies have demonstrated antimicrobial, antibacterial, antioxidant, anticancer, chemopreventative, sedative, antidepressive, anticonvulsive, skin lightening, immunostimulating, hepatuoprotective, and drug enhanching activities. Click the button below for a detailed review of research.
Latin Name: Piper nigrum
The plant is a perennial woody vine native to India and grown in tropical climates.
Small peppercorn balls are typically ground into a usable powder.
The pepper corns are steam distilled to create a thin, clear to pale yellow or green oil that is fresh, woody, pungent and spicy.