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The world’s most used spice, Piper nigrum, starts life as berries in a clump on a flowering vine (like grapes). Native to Southern India, today Pepper is grown throughout the tropics. Archaeological evidence of people using Pepper goes back to at least 2000 BC in India.
In early historic times Pepper was widely cultivated in the tropics of Southeast Asia, where it became highly regarded as a condiment. Pepper became an important article of overland trade between India and Europe and often served as a medium of exchange; tributes were levied in Pepper in ancient Greece and Rome. In the Middle Ages the Venetians and the Genoese became the main distributors in Europe, and their virtual monopoly of the trade helped instigate the search for an eastern sea route.
Traditionally, Black Pepper has been used in a variety of different remedies and for different purposes. According to Ayurveda, the pungency and heating properties of Black Pepper work to help metabolize food as it is digested in our system. These actions are likely due to the taste of Black Pepper on the tongue triggering the stomach to release hydrochloric acid, which is needed to digest protein, and Pepper’s ability to stimulate digestive enzymes in the pancreas.
Black Pepper and honey are a traditional Ayurvedic approach to respiratory congestion, helping to expectorate and dry up mucus membranes. Black Pepper is rich in a potent antioxidant called piperine, which may help prevent free radical damage to your cells.
The energetics and taste of Black Pepper are pungent, drying and warming. Black Pepper has an affinity towards the circulatory system, digestive system, respiratory system, musculoskeletal system and nervous system. For circulation and support of the musculoskeletal system combine with Turmeric Root, Cinnamon Bark or Cardamom Seed. For respiratory support you can combine Black Pepper with Ginger Root, Rosemary and Lemon Peel to make a fire cider.
How to use:
Use for culinary purposes or ½-1 teaspoon of Black Peppercorns combined with other herbs such as Turmeric Root to one cup of boiling water. Simmer for 15 minutes, strain and drink up to three cups a day.
Cautions & contraindications:
Piperine, a chemical in Black Pepper, might slow blood clotting. In theory, taking Black Pepper in amounts greater than those in food might increase the risk of bleeding in people with bleeding disorders
This information is for educational purposes only and is not intended to diagnose, treat or cure any disease or illness. Please consult your healthcare provider prior to the use of this product if you are pregnant, nursing, taking medications or have a medical condition. Individual results may vary.