© Sebastian Pole 2006
Black pepper (E), Kalimirch (H)
Piper nigrum – Fructus (Piperacea)
Named after one of the names of the sun,
it has the same qualities as this macrocosmicsource of heat and light. It is warming, drying and stimulating to the circulatory, digestive andrespiratory systems.
(taste) Pungent, bitter
(post-digestive effect) Sweet
(quality) Light, dry, penetrating
effect VK-, P+
(tissue) Plasma, blood, fat, nerve
(channel) Digestive, respiratory, circulatory, excretory
– sabinene, camphene, limonene, myrcene, piperonal
– piperine, piperidine, piperanine
Digestive stimulant, carminative, expectorant, anti-bacterial, diaphoretic, analgesic, febrifuge,anthelmintic
Useful for low appetite, sluggish digestion, abdominal pain, toxins or
and borborygmus.Black pepper’s hot and penetrating qualities are a great stimulant to
as they help to increaseenzymatic secretions. This helps to enhance absorption of nutrients and literally ‘burn’
. Itsaffinity for
coupled with its anthelmintic qualities helps to remove worms. It can beused as part of the physical treatment of anorexia to stimulate hunger and interest in food. As itcontains chromium, a component of Glucose Tolerance Factor, Black pepper is a useful part of manydiabetes treatments; it normalises
overflowing into the pancreas andurine.
Specific for cold, wet, damp
conditions in the
with white, stickymucus and a productive cough; asthma, bronchitis, pneumonia and sore throats.
Black pepperinfused oil or ghee, applied into the nose, can be a wonderful decongestant to the sinuses blockedwith
It can help to ‘cook’ the pathogens and then induce a sweat to release the misplaced
that has moved from the stomach to the plasma tissue. It clears
andnormalises the digestive fire in the stomach. Used as part of treatment in intermittent fevers such asmalaria when it is often combined with bitter and cooling herbs.