Pepper (Black) 100 g, 50 g

Pepper (Black) – 500 g ($13.99), 300 g ($9.99), 100 g ($5.99), 50 g ($3.99)

Benefits:
This spice is ground from peppercorns and is used to make black pepper essential oil. Officially known as Piper nigrum, it has been a tenet of Traditional Chinese Medicine (TCM) and Ayurvedic medicine for thousands of years. As research catches up to these well-known benefits, it turns out that black pepper deserves all that hype.

What are the benefits of black pepper? According to reviews of scientific evidence, black pepper health benefits range from major antioxidant and anti-inflammatory properties to antitoxic ability (in the colon), tumor killing, thyroid support, treatment of the common cold, fever reduction and many more. (1)

How does Piper nigrum achieve all of this? Well, the active ingredient responsible is piperine. Black pepper contains volatile compounds, oleoresins and alkaloids which create a powerful plant, particularly for reducing oxidative stress. Another review of its powerful benefits states that, “The key alkaloid components of Piper nigrum, that is, piperine, assist in cognitive brain functioning, boost nutrient’s absorption and improve gastrointestinal functionality.” (2)

Let’s look at some of the most impressive black pepper health benefits and help you see why you should be using it more.

Nutrition and Compounds  There’s a lot of nutrient density packed into just a tiny bit of black pepper! One teaspoon of black pepper, about 2.3 grams, contains: (21)

• 5.8 calories
• 0.1 grams of fat
• 0.5 milligrams sodium
• 1.5 grams carbohydrate
• 0.6 grams fiber
• 0.2 grams protein
• 0.3 milligrams manganese (15 percent DV)
• 3.8 micrograms vitamin K (5 percent DV
• .03 grams copper (2 percent DV)

Black pepper may increase the absorption of essential nutrients like calcium and selenium, as well some beneficial plant compounds, such as those found in green tea and turmeric (1, 44).

Gut Protector  The makeup of your gut bacteria has been linked to immune function, mood, chronic diseases, and more. Preliminary research suggests that black pepper may increase the good bacteria in your gut (1, 45).

Ancient medicine also calls for black pepper in the case of certain digestive problems. Capsaicin, the spicy compound in peppers, is another gut-protecting ingredient. Both capsaicin and piperine affect the TRPV1 receptor in the gut, which signals the production of chemicals in the brain and body to counteract pain and improve digestion. Capsaicin is great for your gut, but your TRPV1 receptors eventually become desensitized to the pain from spiciness and its impact on your gut processes. Introducing more black pepper helps to re-sensitize the receptors and maximize the impact of spice. (16)

Antioxidants  Free radicals are unstable molecules that can damage your cells. Some free radicals are created naturally — such as when you exercise and digest food. However, excessive free radicals can be formed with exposure to things like pollution, cigarette smoke, and sun rays (3). Excess free radical damage may lead to major health problems. For example, it has been linked to inflammation, premature aging, heart disease, and certain cancers (4, 5, 6). Black pepper is rich in a plant compound called piperine, which test-tube studies have found to have potent antioxidant properties.

Studies suggest that a diet high in antioxidants may help prevent or delay the damaging effects of free radicals (1, 7). Test-tube and rodent studies have observed that ground black pepper and piperine supplements may reduce free radical damage (8). For instance, rats fed a high-fat diet plus either black pepper or a concentrated black pepper extract had significantly fewer markers of free radical damage in their cells after 10 weeks compared to rats fed a high-fat diet alone (9).

Anti-Inflammatory  One of the most important factors in long-term health is chronic inflammation, which is at the root of most diseases. (7) The standard American diet (SAD) is centered around habits that drive up inflammation, which is why an anti-inflammatory diet is important to preventing disease. Similarly, oxidative stress and bacterial growth within the body can get out of control and lead to a number of conditions. All three of these processes are supposed to happen within the body, but only to certain degrees before their impact can be seen.

Black pepper and its active compound, piperine, help to reduce inflammation, fight oxidative stress, increase antioxidant concentrations in the body and kill many different kinds of bacteria that may lead to disease. (8, 9, 10, 11) In particular, black pepper may be effective against oral bacteria that lead to conditions such as gingivitis, oral thrush and cavities (dental caries). (11)

Chronic inflammation may be an underlying factor in many conditions, such as arthritis, heart disease, diabetes, and cancer (10, 11). Many laboratory studies suggest that piperine — the main active compound in black pepper — may effectively fight inflammation (12). For example, in studies in rats with arthritis, treatment with piperine resulted in less joint swelling and fewer blood markers of inflammation (13, 14). In mouse studies, piperine suppressed inflammation in the airways caused by asthma and seasonal allergies (15, 16). However, the anti-inflammatory effects of black pepper and piperine have not yet been studied extensively in people.

Alzheimer’s, Brain Health  In two research studies, subjects had significantly increased cognitive function after piperine was introduced into the diet. One study was specifically designed as a model for Alzheimer’s and resulted in “significantly improved memory impairment and neurodegeneration in hippocampus.” (17) The other, a more generalized study, discovered that piperine improved cognition significantly (as well as reducing signs of depression). (13)

A 2006 clinical examined another feature of brain impairment that happens to the elderly: the loss of reflexive swallowing following stroke. When the brain experiences such extensive death, it’s not uncommon to lose basic reflex function like this. Inhaling black pepper essential oil helped reduce dysphagia symptoms (the clinical name for this condition) regardless of all other factors. Researchers believe it’s due to the ability of black pepper oil to “activate the insular or orbitofrontal cortex. (18)

Brain  Piperine has been shown to improve brain function in animal studies. In particular, it has demonstrated potential benefits for symptoms related to degenerative brain conditions like Alzheimer’s and Parkinson’s disease (17, 18). For example, a study in rats with Alzheimer’s disease found that piperine improved memory, as the distribution of piperine enabled the rats to repeatedly run a maze more efficiently than rats not given the compound (19). In another rodent study, piperine extract seemed to decrease the formation of amyloid plaques, which are dense clumps of damaging protein fragments in the brain that have been linked to Alzheimer’s disease (20, 21). Studies in humans are needed to confirm whether these effects are also seen outside animal studies.

Depression  While many drugs out there fight depression, the side effects of antidepressants and their related withdrawal symptoms make them unattractive to many in the natural health world. The good news is that many dietary and supplement options exist that can drastically impact depression. Although only proven in animal research to date, black pepper may act as a natural remedy for depression when used properly. (12, 13) This effect may be increased when it is used with turmeric. (14)

Epilepsy  Did you know that epilepsy can be naturally treated with diet?  Black pepper is part of a diet for epilepsy, according to Traditional Chinese Medicine. In TCM, radishes and black pepper are used to powerfully block convulsions. (15)

Blood Sugar  Studies suggest that piperine may help improve blood sugar metabolism (22, 23, 24).

In one study, rats fed a black pepper extract had a smaller spike in blood sugar levels after consuming glucose compared to rats in the control group (25). Additionally, 86 overweight people taking a supplement containing piperine and other compounds for 8 weeks experienced significant improvements in insulin sensitivity — a measure of how well the hormone insulin removes glucose from the bloodstream (26). However, it’s unclear whether the same effects would occur with black pepper alone, as a combination of many active plant compounds was used in this study.

Cholesterol   High blood cholesterol is associated with an increased risk of heart disease, which is the leading cause of death worldwide (27, 28). Black pepper has been studied in animals for its potential to reduce cholesterol levels (29, 30, 31).

In one 42-day study, rats fed a high-fat diet and a black pepper extract had decreased blood cholesterol levels, including LDL (bad) cholesterol. The same effects were not seen in the control group (31). Additionally, black pepper and piperine are believed to boost the absorption of dietary supplements that have potential cholesterol-lowering effects like turmeric and red yeast rice (32, 33). For example, studies have shown that black pepper may increase the absorption of the active component of turmeric — curcumin — by up to 2,000% (34).

Blood Pressure  When you ingest piperine, which is a key component of black pepper, it may help to counteract other factors that would otherwise increase blood pressure, which can eventually lead to heart disease. (19)

Cancer-Fighting  Researchers hypothesize that the active compound in black pepper, piperine, may have cancer-fighting properties (35, 36).

Though no human trials have been performed, test-tube studies found that piperine slowed the replication of breast, prostate, and colon cancer cells and induced cancer cell death (37, 38, 39, 40). Another test-tube study screened 55 compounds from spices and observed that piperine from black pepper was the most effective at enhancing the efficacy of traditional treatment for triple-negative breast cancer, the most aggressive cancer type (41).

Piperine has shown promising effects in laboratory studies for reversing multidrug resistance in cancer cells — an issue that interferes with the efficacy of chemotherapy treatment (42, 43). Though these results are promising, more studies are needed to understand the potential cancer-fighting properties of black pepper and piperine. It’s been thought in traditional systems of medicine that black pepper was an important anti-cancer ingredient, and it seems this is likely true. Piper nigrum has anti-tumor and immune system actions that make it potentially very powerful against cancer. (3) In a laboratory study, turmeric with black pepper was tested against breast cancer cells. Curcumin, the active ingredient in turmeric, and black pepper were effective at killing malignant cells, both together and separately. (4)

Both black pepper and curcumin side effects are negligible, even though they have the ability to kill mutated cells. This is what sets them apart from common cancer treatments, such as chemotherapy. Even with the tumor-killing activity of black pepper extract/piperine, healthy cells are safe. (5)

Pain Relief. Though it has yet to be studied in humans, studies in rodents suggest that the piperine in black pepper may be a natural pain reliever (46, 47).

Reduce Appetite. In a small study, 16 adults reported reduced appetite after drinking a black-pepper-based beverage compared to flavored water. However, other studies did not show the same effects (48, 49).

Liver  Another TCM and Ayurveda use of black pepper is for protection of the liver. A 1993 lab study found that it protected the liver from damage caused by oxidative substances and helped the liver cells maintain its level of glutathione (GSH), an important antioxidant that is often depleted by damage to liver function. (6)

Smoking Cessation Aid  A clinical trial revealed that using inhalable cartridges of black pepper oil reduced cravings for people who were trying to quit. The control cartridge containing no additional ingredients and the other tested cartridge with menthol had no significant impact on cravings in this study. (20)

Botanical Name: Piper nigrum
English: Black Pepper
Ayurvedic: Maricha, Vellaja, Uushna, Suvrrita, Krishnaa
Also, known as: Prik Thai Dam, Milagu, Peper, Hu Jiao, Pfeffer, Kaalii Mirch, Merica, Pepe Nero, Pappaa, Lada Hitam, Pimenta Negra, Pimiento, Phrik Thai, Fulful, Filfil, Felfel, Bghbegh, Pghpegh, Jaluk, Gol Morich, Golmorich, Piper, Pipereni Zurna, Nayukon, Nga-Youk-Kuan, Ngayok-Kaung, Wuh Jiu, Pippuri, Poivre, Piperi, Koino Piperi, Mari, Kali Mirch, Gol Mirch, Gulki, Merica, Pipar, Menasu, Marts, Huchu, Pepeo, Pepo, Mak Phik Thai, Phik Noi, Phik Thai, Biber, Piper, Lada, Biji Lada, Kurumulagu, Yavanapriyam, Mire, Marich, Pimenta, Pimenta-Do-Reino, Pimenta-Da-İndia, Perets, Marıca, Vella, Krishnan, Krishnadi, Pimienta, Milagu, Yavanappiriyam, Miriyalu, Miriyamu, Savyamu, Nalesham, Pho Ba Ril Bu, Fowarilbu, Karabiber, Vellaja, Fulful Aswad, Filfil Aswad, Kalo Marich, Cheren Piper, Hak Wuh Jiu, Hei Hu Jiao, Zwarte Peper, Felfel Siah, Poivre Noir, Schwarzer Pfeffer, Piperi Mauro, Kala Mari, Kali Mirch, Feketebors, Merica Hitam, Kari Menasu, Pullaek Pepo, Pepeo-Bullaek, Karutta Kurumulagu, Kalo Marich, Kara Biber, Karabiber, Prik Thai Dam, Karuppu Milagu, Svartpeppar, Pimienta Negra, Kalu Gammiris, Gammiris, Chyornyj Perets, Čierne Korenie, Piper Negru, Pimenta-Preta, Pimenta-Negra, Czarny Pieprz, Kalimori, And Milagu
Habitat: South India, Malabar region
Origin: India
Harvested: Cultivated
Parts Used: Dried fruit usually known as “peppercorns”

General Information:
Piper nigrum, is a woody stemmed perennial evergreen vine that typically grows to 10-15 feet tall and as wide but may reach 30-35 feet tall in its native habitat. Pepper is cultivated since millennia, Black pepper is one of the oldest known spices, used in India for thousands of years. Throughout medieval Europe, this precious spice was commonly traded ounce for gold and was the most important commodity traded between India and Europe

The black pepper plant is a woody climber and may reach heights of 10 meters by means of its aerial roots. Leaves are broad, shiny, green, ovate, alternately arranged, cordate, palmately-veined, 5-7-inch-long appear at the nodes on a stout but flexible climbing stems. Tiny, apetalous, yellowish-green florets bloom in summer on spikes to 4.5-inch-long that grow outward from the leaf stem joint. Florets are hermaphrodite but sometimes unisexual. The small flowers are in dense slender spikes of about 50 blossoms each. Florets are followed by spherical fruits that ripen to red. The fruits, which are sometimes called peppercorns, are drupes about 5 mm in diameter. Their odor is penetrating and aromatic, the taste is hot, biting, and very pungent. Ground black pepper contains up to 3 percent essential oil that has the aromatic flavor of Capsicum peppers but not the pungency. The characteristic flavor is principally derived from the chemical piperine.

There are different varieties of peppercorns you will find like red, white, and green in addition to the common black. All of these come from the same plant but are prepared differently to achieve the different looks and slightly different tastes. The traditional types are black and white; dried green peppercorns are a more recent innovation, but are now rather common in Western countries. The pungency is strongest in white pepper and weakest in green pepper, while black and green peppercorns are more aromatic than the white ones. Green peppercorn has a somewhat immature, herbaceous fragrance. Red peppercorns combine a sugary-sweet taste with the mature pungency and flavor of black pepper.

Black peppercorn: The fruits are picked when they begin to turn red. The collected fruits are immersed in boiling water for about 10 minutes, which causes them to turn dark brown or black in an hour. Then they are spread out to dry in the sun for three or four days. The whole peppercorns, when ground, yield black pepper

White peppercorn: It is obtained by removing the dark outer part of the pericarp, and the flavor is less pungent than that of black pepper. The outer coating is softened either by keeping the berries in moist heaps for 2 or 3 days or by keeping them in sacks submerged in running water for 7 to 15 days, depending on the region. The softened outer coating is then removed by washing and rubbing or by trampling, and the berries are spread in the sun to dry. Whole white pepper can also be prepared by grinding off the outer coating mechanically.

Green peppercorn: Green peppercorns are harvested when unripe, then treated to preserve the green coloring by usually through freeze-drying, or other means

Red peppercorns: They are harvested when fully ripe, then treated to preserve the red coloring. The plant requires a long rainy season, fairly high temperatures, and partial shade for best growth Propagation is usually by stem cuttings, which are set out near a tree or a pole that will serve as a support. Pepper plants are sometimes interspersed in tea or coffee plantations. They begin bearing in 2-5 years and may produce for as long as 40 years.

 

How to use:
We make these suggestions to help you get the best benefit from the herbs that you’re choosing to improve your health. Also we make these ideas and recommendations so that consuming them easier and better fit into your lifestyle by adding them to the food that you already eat.
For the full health benefit, it is best to consume (or use the whole herb in poultices) the whole herb. All of the compounds in the herb act best together, as nature intends. Extracts draw out the most prominent beneficial compounds and may concentrate them. What is not extracted can be helpful in ways that we do not yet understand.

Cut Pieces or Powdered Herb:
There are different ways to use cut pieces or powdered herb.
Food Preparation: You can add powdered or pieces of herb (if the pieces you buy are bigger than you like, a coffee or herb grinder will quickly reduce) to any yogurt, smoothie, apple or other sauces, spreads, salads or other foods more familiar to you that don’t use heat. Heat can be damaging to the beneficial compounds in the herb. Other options like oatmeal, scrambled eggs, pasta sauce, soup, cookies and anything else that fits your lifestyle, but minimizing (by adding near the end of cooking) the heat is helpful.
Also, for children, you can mix powdered herb with honey or glycerin to make paste. The thicker the paste, the more potent and herbal in taste. The sweet taste of honey and glycerin will help medicine go down. The resulting liquid is called an electuary.
For seeds in general, but especially small seeds, it’s best to grind these to break the protective hulls a short time before consumption. This makes all the benefits available, rather than some remaining locked inside the hulls that are unbroken by insufficient chewing.
To make adding herbs even easier, you could add a week’s worth of your chosen herb(s) to an amount of, for example, yogurt that you would eat in a week. Mix thoroughly and eat this each day of the week. So you make once /week and just eat each other day.
Hot Infusion: The basic method for dried herbs and flower is, take 2-3 tablespoons of dried herb in a cup or teapot. Pour hot water over it and cover it with lid for 10-30 minutes. The heat from making tea can degrade some of the beneficial compounds in the herb. This method minimizes this effect. For the full health benefit, it is recommended to consume what is left over after making tea.
Decoctions: Decoctions are suitable for roots, barks, large seeds & berries, and other dense material. The simple way to make decoction is, in a saucepan, add 1 tablespoon of dried herbs to 1 cup of water, Bring the water to boil, reduce heat and simmer for 30-60 minutes with the pot covered. Squeeze out as much as liquid as possible. Best practice is to drink the liquid and also consume the solid material that remains. Herb pieces can also be used.
Powdered Herb:
There are different ways to use powdered herb.
Capsules: HerbsCrafters makes capsules guaranteed to be filled with the pure herb with no filler or any other products. You can also use powdered herb to make your own capsules at home. These capsules are best taken with liquid to aid in digestion and absorption and to ensure it doesn’t stick in your throat.
Poultice: Poultice can be made with an herbal powder and liquid (mostly water) to form a paste which is then applied to the skin. This method is very helpful for skin conditions.
Herbal shot: Powdered herb can be mixed with water, fruit juice or other liquid to make herbal shot.

Tips:
You can sweeten your herbal decoctions with bit of honey, natural fruit juice, stevia leaves powder or licorice root powder.

Precautions:
You should consult with a qualified healthcare practitioner before using any herbal products, particularly if you are pregnant, nursing, or on any medications.
All information on this website is for educational purpose ONLY.
This information has not been evaluated by Health Canada.
This information is not intended to diagnose, treat, cure, or prevent any disease.

How Much To Use
It is common that 10g of a fresh herb = 1g when dehydrated.
Recommended daily amount: ¼ -1 tsp of black pepper (0.5-2 g)/day. This can be split into 2 or 3 uses and added to food or drink.