Common Name: Marich, Gol mirch, Kali mirch,
English Name: Black Pepper
Botanical Name: Piper nigrum Linn.
Family: Piperaceae
Description:It is a perennial with a round, smooth, woody stem, with articulations, swelling near the joints and branched; the leaves are entire, broadly ovate, acuminate, coriaceous, smooth, with seven nerves; colour dark green and attached by strong sheath-like foot-stalks to joints of branches. Flowers small, white, sessile, covering a tubular spadix; fruits globular, red berries when ripe, and surface coarsely wrinkled. The plant is propagated by cuttings and grown at the base of trees with a rough, prickly bark to support them.
Chemical Constituents: Black pepper has been found to contain piperine, alkamides, piptigrine, wisanine, dipiperamide and dipiperamide.
Properties: This plant is used in the treatment of pain, rheumatism, chills, flu, colds, muscular aches and fevers. It furthermore increases the flow of saliva, stimulates appetite, encourages peristalsis, tones the colon muscles and is a general digestive tonic. On account of its stimulant action it aids digestion and is especially useful in atonic dyspepsia and turbid condition of the stomach. It corrects flatulence and nausea. It has also been used in vertigo, paralytic and arthritic disorders. Externally it is used for its rubefacient properties and as a local application for relaxed sore throat and some skin diseases. Its oleoresin has bacteriostatic and fungistatic properties.
Used in the following MATXIN product: