Black Pepper / Mari (Piper nigrum)

Black pepper (Piper nigrum), a globally popular spice, is celebrated for its sharp taste and distinctive aroma. It is made from the dried, immature berries of the Piperaceae family plant known as pepper. Beyond its culinary value, black pepper holds a significant place in Ayurveda, Siddha, Unani, and modern herbal medicine for its digestive, anti-inflammatory, and antimicrobial properties.

Black Pepper Scientific Name

Kingdom: Plantae
Phylum: Angiosperms
Class: Magnoliids
Order: Piperales
Family: Piperaceae
Genus: Piper
Species: Piper nigrum

Black Pepper Common Name

English: Black Pepper
Sanskrit: Maricha
Hindi: Kali Mirch
Tamil: Milagu
Telugu: Miriyalu
Bengali: Golmorich
Marathi: Mire

Black Pepper Uses

Digestive Stimulant - Stimulates digestive enzymes, improves appetite, and reduces indigestion, bloating, and flatulence.

Respiratory Health - Used in formulations for cough, asthma, and bronchitis; acts as a mucolytic and expectorant.

Metabolism Enhancer - Known to enhance bioavailability of other herbs (e.g., curcumin from turmeric) by promoting absorption.

Antipyretic and Analgesic - Traditional use in fever management and as a mild pain reliever.

Antimicrobial & Antioxidant - Exhibits strong antibacterial and antioxidant properties due to active alkaloids and essential oils.

Phytochemical Constituents

The key bioactive compounds in Piper nigrum are responsible for its pharmacological effects:

Alkaloids: Piperine, Chavicine
Essential Oils: Limonene, Caryophyllene, Pinene
Phenolic Compounds: Flavonoids, Tannins
Others: Piperidine, Piperettine, Lignans

References

Ayurvedic Pharmacopoeia of India (API), Govt. of India, Vol. I, Part I.

European Pharmacopoeia, 10th Edition, Council of Europe.

Srinivasan, K. (2007). “Black pepper and its pungent principle—piperine: A review of diverse physiological effects.” Critical Reviews in Food Science and Nutrition, 47(8), 735–748.

Pradeep, K., Kuttan, G., & Kuttan, R. (2002). "Anti-inflammatory activity of extract of Piper nigrum Linn." Journal of Ethnopharmacology, 79(2), 297–298.

Johri, R.K., & Zutshi, U. (1992). “An Ayurvedic formulation 'Trikatu' and its constituents.” Journal of Ethnopharmacology, 37(2), 85–91.

Chopra, R.N., Nayar, S.L., & Chopra, I.C. (1956). Glossary of Indian Medicinal Plants. CSIR, New Delhi.

Indian Herbal Pharmacopoeia (IHP), Revised Edition 2002, Indian Drug Manufacturers Association (IDMA).

Black Pepper / Mari (Piper nigrum)

Black Pepper Scientific Name

Black Pepper Common Name

Black Pepper Uses

Phytochemical Constituents

References

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