Maricha / Black Pepper

Home

BOTANICAL NAME

PIPER NIGRUM

FAMILY

PIPERACEAE

SANSKRIT NAME

Chavyam, Kankola, Hapusha, Krsna, Marica, Sarvahita, Tikshna, Mrishta

ENGLISH

Pepper, Black Pepper, White pepper

HINDI

Chocamirch, Kali Mirch, Gumirch

KANNADA

Menasinaballi, Ollemenasu, Miri

MALAYALAM

Cattu-molagoi, Kolakam, Kurumulaka

TELUGU

Miriyalu, Miriyamu, Marichamu

TAMIL

Aguttuam, Arisu, Kallinai, Kari, Karyam

MARATHI

Kalamiri, Mireem, Meerveela

DISTRIBUTION

Black Pepper is cultivated mostly as a mixed crop. Widely cultivated in South-Western India, Western Ghats of Karnataka, Kerala, and Tamil Nadu.

PARTS USED

Fruit

DOSE

½ to 1 gram

CHEMICAL CONSTITUENTS

Pipercide, Trichostachine, Methylenedioxcycinnamic, Piperettine, Citronellol, Cryptone, Piperonal, Camphene, Pipecolic acid, Cryptone, Piperonal, Threonine, Ascorbic acid, Carotene.

AYURVEDIC PROPERTIES

QUALITY (GUNA)

Laghu, Tikshana

TASTE (RASA)

Katu

METABOLISM (VIPAKA)

Madhur

POTENCY (VIRYA)

Ushna

IMPACT (PRABHAVA)

Deepana

PHARMACOLOGICAL ACTION

Antioxidant, Pesticidal, Muscle relaxant, Antipyretic.
Antiinflammatoy, Sedative, Analgesic properties of Maricha helps in treating inflammations.
Hepatoprotective property of Pepper is helpful in treating various metabolic disorders like indigestion, and even it acts as carminative.
Antimicrobial, Insecticidal, and Antifungal properties of Maricha helps in treating skin infections.
Antiulcer.
When Maricha is used with some medications, its Lipolytic action will help to treat hyperlipidemia.
Anticonvulsant properties are helpful in treating Epilepsy.