Black Pepper

Black Pepper

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. Black Pepper is made from the plant’s unripened green drupes (stone fruit), which are called “peppercorns.” They are briefly boiled and dried or cooked. Native to southern and southeast Asia, Black Pepper’s use in Indian cooking dates to the first century BC, and it became popular across Europe during the Roman Empire. In ancient Greece, it was so valued that it was used as currency. The active constituent called Piperine is what gives Black Pepper its pungency.
Icon / Delivery
Traditional Health Benefits of Black Pepper

What is Black Pepper Used for?

View Important Precautions

Active Constituents of Black Pepper

Parts Used

Additional Resources

Important Precautions

Disclaimer

This information in our Herbal Reference Guide is intended only as a general reference for further exploration, and is not a replacement for professional health advice. This content does not provide dosage information, format recommendations, toxicity levels, or possible interactions with prescription drugs. Accordingly, this information should be used only under the direct supervision of a qualified health practitioner such as a naturopathic physician.

Still need help deciding?

Access our guided product selector to find the right Gaia Herbs product.

Shop by Health Interest
Shop by Herb
Shop by Favorites