Significance of Black pepper
Black pepper, or Piper nigrum, is recognized across various traditions for its culinary and medicinal uses. In Vaishnavism, it enhances dishes with its spicy flavor, while in Ayurveda, it acts as a digestive stimulant and is beneficial for digestive disorders. Cited in Purana and Vyakarana, it also possesses therapeutic properties. Scientifically, black pepper is valued for its antibacterial and anti-inflammatory benefits, contributing to treatments for respiratory issues and other ailments. Known as the "King of Spices," it is integral in both cooking and medicine.
Synonyms: Peppercorn, Piper nigrum, Spice
In Dutch: Zwarte peper; In Finnish: Mustapippuria; In Spanish: Pimienta negra
The below excerpts are indicatory and do represent direct quotations or translations. It is your responsibility to fact check each reference.
Hindu concept of 'Black pepper'
In Hinduism, black pepper (Karipippali) is recognized for its diverse uses in cooking and medicine, enhancing flavor in dishes and providing health benefits, including relief from digestive issues and colic pain, while also serving as a medicinal ingredient.
From: Charaka Samhita (English translation)
(1) A spice listed as an ingredient in some preparations, contributing to their overall health benefits.[1] (2) A spice that is relatively light, not very hot, and serves as a digestive stimulant while being depletive, desiccant, and curative for both Kapha and Vata.[2]
From: Bhesajjakkhandhaka (Chapter on Medicine)
(1) A fruit-medicine mentioned in the text, known for its potential therapeutic uses.[3]
From: Rasa Jala Nidhi, vol 4: Iatrochemistry
(1) A spice used in the preparation of the medicine, known for its flavor and potential health benefits.[4] (2) Twenty-nine black peppers are recommended to be taken with the medicine.[5] (3) A spice referenced in the context of defining the size of the medicinal pills being prepared.[6]
From: Agni Purana
(1) A common spice with medicinal properties that can be used in remedies for digestive disorders.[7]
From: Garuda Purana
(1) A spice that, when used with Agastya flowers in an errhine, offers relief for colic pain.[8]
From: Amarakoshodghatana of Kshirasvamin (study)
(1) A spice known as (vellaja) that is highlighted for its culinary uses and importance.[9] (2) Karipippali, also known as black pepper, is referred to by various synonyms and different varieties, signifying its diverse naming in traditional texts.[10]
From: Chaitanya Bhagavata
(1) A spice used in the preparation of the squash, adding a sharp, spicy flavor to the dish.[11]
The concept of Black pepper in scientific sources
Black pepper, the fruit of the Piper nigrum plant, is renowned for its culinary and medicinal uses, earning the title 'King of Spices' due to its valuable properties in both cooking and traditional medicine.
From: World Journal of Pharmaceutical Research
(1) The oil extracted from the black pepper plant, noted for its repellent properties but slower action compared to other repellents.[12] (2) Black pepper (Piper nigrum) is a spice known for its numerous health benefits, including anti-inflammatory and analgesic activities.[13] (3) A major constituent in Shwasa Kuthar Rasa that stimulates the mucous membrane and aids in mucous drainage.[14] (4) A commonly used spice known as Piper nigrum, valued for its distinct biting taste attributed to piperine.[15] (5) A spice known for its antibacterial and anti-inflammatory properties, used to alleviate chest congestion, declog the nose, and known to mix with honey as a natural cough suppressant.[16]
From: Ancient Science of Life
(1) Another ingredient in the internal Ayurvedic preparation, contributing to the therapeutic effects of the treatment.[17] (2) Piper nigrum, known as the 'King of spices,' used for its pungent flavor and health benefits including digestive aid.[18] (3) A key ingredient used in Cuvacakkutori, known for its rich content of amide alkaloids and its therapeutic properties.[19] (4) A well-known plant widely used as a regimen in ancient drug remedies, particularly noted for its antibacterial activity and utility in Indian Ayurveda remedies.[20]
From: Journal of Ayurveda and Integrative Medicine
(1) A key ingredient in some medicinal oils, categorized as having 'hot potency' which lowers thermal diffusivity.[21]