The dried fruit of Black Pepper (Piper nigrum) has long been used as a culinary spice and as a traditional medicine, and today it is ubiquitous in most cuisines.
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. Piperine appears to support the inter-cellular permeability and uptake of Curcumins. This active component works by supporting gastrointestinal transit, which promotes absorption. According to research, Curcumins' bioavailability is supported when combined with additional polyphenols and herbs.* This is why our blends include Black Pepper in most formulations that contain Turmeric.
Qualities: hot and pungent
Consumption of the fruit should not exceed small amounts for use as a spice.
We recommend that you consult with a qualified healthcare practitioner before using herbal products, particularly if you are pregnant, nursing, or on any medications.
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