Ayurvedic Properties
- Taste (Rasa)
- pungent
- Potency (Virya)
- hot
- Post-digestive (Vipaka)
- pungent
- Dosha Effect
- Vata & Kapha decreased · Pitta increased
- Tissues
- Plasma, blood, fat, marrow, nerve
- Systems
- Digestive, circulatory, respiratory
What is Black Pepper?
Black Pepper is the most travelled spice in human history — it launched trade routes, toppled empires, and funded the Age of Discovery. But long before European merchants called it "black gold," Ayurvedic physicians had already spent three thousand years classifying it as a medicine first and a seasoning second. The Astanga Hridaya devotes an entire passage to it. Charaka lists it in formulas for consumption and cough. And the Sharangadhara Samhita ranks it among the most powerful Chedana herbs — substances that can forcefully dislodge deeply stuck toxins the way a chisel dislodges mortar.
Black Pepper — known as Maricha in Sanskrit and sometimes translated as "that which destroys disease" — is the dried, unripe fruit of Piper nigrum Linn., a perennial climbing vine native to the Malabar coast of South India (family Piperaceae). Ayurveda distinguishes two commercial forms: Krishna Maricha (black pepper, unripe fruit dried with skin on) and Shveta Maricha (white pepper, ripe fruit with the skin removed). The black form is hotter, more pungent, and more medicinally potent; the white form is milder and used mostly in cuisine.
What makes Black Pepper genuinely special is its dual identity. It is one-third of Trikatu — the "three pungents" formula that also includes Pippali (long pepper) and Sunthi (dry ginger) — which classical texts describe as Ayurveda's primary tool for kindling digestive fire (Deepana) and burning toxins (Pachana). More importantly, it is the archetypal Yogavahi — a substance that dramatically enhances the bioavailability of other herbs and medicines taken alongside it. Ayurveda described this property three thousand years before modern pharmacology isolated piperine and confirmed that a few milligrams can increase the absorption of certain nutrients and drugs many times over.
Black Pepper: Ayurvedic Properties and Uses
Rasa (Taste): Pungent
Virya (Energy): Heating
Vipak (Post-digestive effect): Pungent
Dosha: Decreases vata and kapha, increases pitta
Useful for digestion, cough, worms and promoting health to the lungs and heart.
- Hoarseness of voice: ¼ teaspoon of black pepper powder and 1 teaspoon of ghee. Eat slowly, after lunch and dinner.
- Cough: ¼ teaspoon of black pepper powder and 1 teaspoon of honey after food.
- Chronic fever: Make a tea of 1 teaspoon of holy basil (tulsi) and 1 cup of hot water. Add ¼ teaspoon of black pepper powder and 1 teaspoon of honey. Take 2 or 3 times a day.
- Diarrhea: 1 cup of lassi and 2 pinches of black pepper powder, stirred together and taken twice a day.
- Lower abdominal pain: A mixture of a pinch each of black pepper and hing and 1 teaspoon of ghee.
- Allergic rash: Mix 1 teaspoon of ghee and a pinch of black pepper. Take orally and apply to the affected area.
Source: Ayurvedic Cooking for Self-Healing, Chapter 8: Foods for Healing — Herbs
Benefits of Black Pepper
Digestion and Appetite
Black Pepper's primary action in Ayurveda is Deepana-Pachana — kindling digestive fire and digesting accumulated toxins (Ama). The Astanga Hridaya describes it as "pungent in taste, pungent in post-digestive effect, easily digestible, and a reducer of Kapha" (Sutrasthana 6.160). Its hot, penetrating qualities stimulate the secretion of digestive juices and push sluggish digestion back into motion.
This makes it a go-to for indigestion (Ajirna), gas and bloating, poor appetite (Arochaka), and abdominal colic (Shula). A classical preparation is freshly ground pepper with rock salt and lemon, taken before meals to wake up a dull digestive fire.
Respiratory Health and Cough
Classical texts classify Black Pepper as Shwasa-Kasa hara — reliever of breathing difficulty and cough. Its heating, drying nature directly opposes the cold, heavy, wet qualities of excess Kapha that drive most respiratory problems. The Charaka Samhita includes it in formulas for asthma (Shvasa) and consumption (Chikitsa Sthana 8), alongside ginger, long pepper, cinnamon and cardamom.
For common cough, sinus congestion, allergic rhinitis (Pratishyaya), and hoarse voice (Svarabheda), the traditional home remedy is Maricha-Madhu — a paste of black pepper powder and raw honey. The pepper breaks up adhered mucus; the honey carries the action to the respiratory tissues. This pair is treated as a single pharmacologic unit in classical Ayurveda.
Yogavahi: The Bioavailability Enhancer
This is Black Pepper's most distinctive role. The Sanskrit word Yogavahi means "that which carries the yoga (combination)" — a catalyst that amplifies the effect of other herbs. Classical formulas deliberately add a pinch of Maricha to ensure the other ingredients actually reach the target tissues (Dhatus).
This is why Trikatu is built into dozens of compound formulations, and why turmeric-milk recipes almost always call for a pinch of black pepper. Modern research on piperine confirms the traditional observation: it inhibits intestinal and hepatic enzymes that would otherwise break down many nutrients and drugs before they can be absorbed.
Metabolism, Weight, and Fat Reduction
Black Pepper is Lekhana — a scraping, fat-reducing action — and is specifically indicated for obesity and excess Kapha accumulation. The Sharangadhara Samhita lists Maricha as a premier Chedana herb, capable of forcefully excising adhered Kapha deposits from the tissues. Combined with honey and warm water in the morning, it is one of Ayurveda's oldest weight management protocols.
Cognitive Function (Medhya)
Bhavaprakasha Nighantu lists Hridya (cardiac tonic) among Black Pepper's actions, and traditional use extends to memory and mental clarity via its warming, penetrating effect on the subtle channels (Manovaha Srotas). It is classified as Shirovirechana — a herb that "purges the head" of dull, heavy Kapha that clouds thinking. This is why pepper is a supporting ingredient in several Medhya Rasayana formulations.
Antiparasitic and Antimicrobial
Classical texts identify Black Pepper as Krimighna — destroyer of parasites and worms (Krimi). The Bhavaprakash Nighantu specifically lists Krimi among the conditions it treats, and it has been used as an ingredient in deworming formulas for centuries. Its hot, drying nature creates an environment that intestinal parasites cannot tolerate.
Circulation and Cold Extremities
Black Pepper's intense heat and pungent vipaka make it a powerful circulatory stimulant. Classical usage includes cold extremities, sluggish circulation, and low-grade fever (Jwara) — especially the intermittent type where the patient feels cold-dominant. It is often paired with ginger and long pepper (as Trikatu) for these uses.
How to Use Black Pepper
Black Pepper is deceptively potent. A pinch wakes up digestion; a teaspoon is a medicinal dose. Start conservatively — it is far more intense than its presence at every dinner table suggests. Here is a practical breakdown of how to use it:
| Form | Dose | Best For | When to Take |
|---|---|---|---|
| Whole peppercorns (freshly crushed) | 3-5 corns (0.2-0.5 g) | Daily digestion, Yogavahi pinch in food | With meals |
| Powder (Maricha Churna) | 0.5-2 grams (1/4 to 1/2 tsp) | Indigestion, cough, weight management | Before or after meals with warm water or honey |
| Trikatu Churna | 1-3 grams | Sluggish digestion, ama, Kapha-type cough | Before meals with warm water or honey |
| Maricha-Madhu (pepper-honey paste) | 1-2 g pepper + 1 tsp raw honey | Acute cough, congestion, sore throat | Small amounts, 3-4x/day, licked slowly |
| Milk decoction (Ksheerapaka) | 3-5 peppercorns simmered in milk | Dry cough, hoarse voice, cold extremities | Warm, before bed |
| Medicated ghee | 1/2 - 1 tsp | Chronic digestive weakness, weight goals | Morning, empty stomach |
| Maximum daily dose | Up to 5 g powder | Short-term therapeutic use only | Not beyond 2-4 weeks without break |
What to Combine It With
The vehicle (Anupana) directs Black Pepper's action and softens its intensity:
- With raw honey — for respiratory issues, cough, and as a Kapha-reducer. Do not heat the honey.
- With warm water — for general digestive support and weight management.
- With ghee — to buffer the heat when Vata is high or tissues are depleted.
- With milk — Ksheerapaka (simmered in milk) converts its action into a gentler rejuvenative for the respiratory system.
- With turmeric — the classic combination. A pinch of pepper makes curcumin meaningfully bioavailable.
Trikatu: The Preferred Delivery System
For most therapeutic goals, Ayurveda prefers Trikatu over solo Black Pepper. Trikatu combines Black Pepper with Pippali and Sunthi in roughly equal parts — the three pungents balance each other's extremes. Pippali's sweetness softens Maricha's edge; ginger adds carminative warmth. The result is the digestive action of Black Pepper with a gentler impact on Pitta.
Seasonal Guidance
The best seasons for medicinal Black Pepper use are late winter, early spring, and the damp monsoon — when Kapha tends to accumulate and digestion runs cold and heavy. During summer (Grishma Ritu), cut the dose in half or pause therapeutic use; its heat can aggravate Pitta and irritate the stomach lining in hot weather.
Safety & Side Effects
Black Pepper at culinary doses — a pinch or two in food — is safe for almost everyone and is used daily across billions of meals. At medicinal doses (0.5 g and above, concentrated and taken alone), the picture changes. Its heat is intense, its penetration deep, and its interaction profile with modern pharmaceuticals is significant. Here is what to watch for:
Pitta Aggravation
Black Pepper is classified as VK- P+ — it pacifies Vata and Kapha, but increases Pitta. People of Pitta prakriti (constitution), or anyone with active Pitta-type symptoms — burning sensations, skin rashes, heat intolerance, red eyes, irritability — should avoid medicinal doses. Culinary pinches are usually fine, but dose escalation quickly becomes counterproductive.
GERD, Ulcers, and Hyperacidity
The Ayurveda Encyclopedia lists "digestive inflammations and high Pitta" as direct contraindications. If you have acid reflux (Amlapitta), peptic ulcers, gastritis, or H. pylori infection, Black Pepper can worsen symptoms meaningfully. Its pungent taste and hot potency directly stimulate acid secretion and can irritate already-inflamed mucosa.
Bleeding Conditions and Hemorrhoids
Black Pepper's penetrating (Tikshna) and heating qualities can aggravate bleeding hemorrhoids (Arsha), peptic ulcers, and any active Pitta-type bleeding disorder. Classical texts make this exception explicit: while pepper is indicated for dry, non-bleeding hemorrhoids, it worsens the bleeding, inflamed kind.
Drug Interactions (Critical)
This is where Black Pepper's Yogavahi property becomes a double-edged sword. Piperine inhibits multiple CYP450 liver enzymes and P-glycoprotein efflux pumps, meaning it can raise the blood levels of many prescription drugs substantially — sometimes into toxic range. Documented interactions include:
- Phenytoin (seizure medication) — levels can rise significantly
- Rifampin (antibiotic) — blood concentration increases
- Propranolol (beta-blocker) — bioavailability enhanced
- Theophylline (asthma medication) — similar enhancement
- Carbamazepine, diclofenac, and many CYP3A4/CYP2D6 substrates — altered clearance
If you take any prescription medication long-term, do not supplement with high-dose Black Pepper, piperine extract, or sustained Trikatu use without first discussing it with your physician. Occasional culinary pepper is not a concern; daily medicinal doses are.
Pregnancy and Medicinal Use
Small culinary amounts in cooking are considered safe and traditional. Medicinal doses, piperine supplements, and daily Trikatu are not recommended during pregnancy — the strong heating action can aggravate Pitta at a time when it is already naturally elevated, and the pharmaceutical-level drug interactions complicate prenatal care. Nursing mothers should stick to culinary use only.
Excess Vata (Dryness)
Although Black Pepper pacifies Vata at moderate doses, its drying quality at high doses can eventually aggravate the dry, rough qualities of excess Vata — producing symptoms like constipation, dry skin, and insomnia. If you are depleted, underweight, or recovering from illness, reduce the dose or take it with ghee.
Eye Irritation (External)
Black Pepper powder is an established irritant to the eyes and mucous membranes. Keep it away from the face; wash hands thoroughly after grinding. The classical eye collyrium preparations that include pepper use it in extremely small, carefully buffered quantities — not a home preparation.
Overdose
Doses beyond 5 g per day for extended periods are not recommended. Signs of overdose include burning in the chest or throat, heartburn, diarrhoea, and general heat-based discomfort. These resolve by reducing the dose and taking cooling foods (milk, ghee, cucumber, coconut water).
Recommended: Start Here
If you want to start using Black Pepper today, the cleanest entry point is not solo pepper — it is Trikatu, the classical three-pungents formula (Black Pepper + Pippali + dry ginger). Trikatu is easier on Pitta, more balanced, and carries all the digestive and Yogavahi benefits of Black Pepper with less risk of overheating.
Simple daily protocol: 1-2 grams of Trikatu Churna stirred into a teaspoon of raw honey, taken 10-15 minutes before the midday meal. This kindles digestive fire (Deepana), supports clearance of Ama (undigested residue), and primes the absorption of the meal that follows.
For targeted goals:
- Cough and congestion: Maricha-Madhu paste — 1/4 tsp freshly ground Black Pepper mixed with 1 tsp raw honey, licked slowly, 3-4 times a day.
- Weight management and sluggish digestion: Trikatu (1-3 g) with warm water and honey on rising, plus a pinch of fresh-ground pepper over cooked meals.
- Bioavailability booster: A pinch (one peppercorn's worth) of freshly ground Black Pepper stirred into turmeric milk, ginger tea, or any Ayurvedic herbal decoction.
- Cold extremities, low appetite: Milk decoction — 3-5 peppercorns simmered in a cup of milk for 10 minutes, strained, taken warm at bedtime.
Grind peppercorns fresh — pre-ground pepper loses its volatile oils and most of its medicinal potency within weeks. A small hand mill or mortar and pestle is the minimum viable setup for medicinal use.
Black Pepper vs Other Herbs & Supplements
Black Pepper gets compared with every other warming, pungent spice on the shelf — often unfairly, because each one plays a different role. Here are the comparisons people actually search for, and the distinctions that matter in practice.
| Comparison | Black Pepper | Alternative | Verdict |
|---|---|---|---|
| Black Pepper vs Pippali (Long Pepper) | Pungent in taste and vipaka, intensely hot, sharp (Tikshna). Best for: acute digestion boost, Kapha breaking, Yogavahi pinch in food. | Pippali is pungent in taste but sweet in post-digestive effect — milder, rejuvenating, tissue-building. Best for: chronic respiratory issues, building Ojas, long-term use. | Maricha is the scalpel, Pippali is the tonic. Use pepper short-term to break through ama; use Pippali when the case is chronic and the patient is depleted. |
| Black Pepper vs Ginger | Hot, dry, pungent vipaka, penetrating. Stronger Kapha-breaker and Yogavahi. Can aggravate Pitta faster. | Ginger (fresh or dried) is hot but slightly sweeter in post-digestive effect, carminative, nausea-relieving, and gentler on Pitta. | Ginger is the everyday digestive; Black Pepper is the intensifier. Most classical formulas use them together — ginger carries, pepper penetrates. |
| Black Pepper vs Cayenne | Aromatic, dry heat, with Yogavahi and Deepana-Pachana action rooted in 3,000 years of Ayurvedic use. | Cayenne (capsicum) is sharper, wetter heat driven by capsaicin. Strong circulatory stimulant but no classical Ayurvedic profile and more likely to irritate gastric mucosa. | For Ayurvedic protocols, choose Black Pepper — it integrates with existing formulas (Trikatu, Chyawanprash). Cayenne is better for topical circulatory use. |
| Black Pepper vs Piperine Supplements | Whole spice with volatile oils, resins, and full mineral profile. Bioavailability enhancement plus classical Deepana-Pachana action on digestion. | Isolated piperine extract (typically 5-10 mg capsules, often as BioPerine) — precise dose, strong CYP450 inhibition, but no whole-plant co-factors. | For Ayurvedic purposes, whole Black Pepper is preferable. Isolated piperine is a pharmaceutical-style tool — effective for bioavailability studies but carries higher drug-interaction risk and none of the classical food-medicine balance. |
| Black Pepper vs Trikatu | One of three ingredients. Alone, it is hotter and more Pitta-aggravating than the combination. | Trikatu = Black Pepper + Pippali + dry ginger in equal parts. Broader, more balanced digestive and respiratory action with smoother Pitta profile. | For most therapeutic uses, Trikatu is the preferred delivery. Reserve solo Black Pepper for bioavailability pinches and acute cough remedies (Maricha-Madhu). |
Black Pepper for Specific Populations
Pregnancy & Nursing
Small culinary amounts — a pinch of freshly ground Black Pepper over cooked meals — are considered safe and traditional during pregnancy and nursing. Medicinal doses, piperine extracts, daily Trikatu, and sustained high-pepper protocols are not recommended. Pregnancy naturally elevates Pitta; Maricha amplifies it, and the drug-interaction profile complicates routine prenatal care. Nursing mothers should also keep intake at culinary levels, since the pungent vipaka can transmit through breast milk and disturb the infant's delicate digestion.
Children
Small culinary amounts in food are fine for children over age two. For medicinal use, the most time-tested pediatric application is the Maricha-Madhu honey paste for cough and chest congestion — 1-2 peppercorns' worth of fresh powder mixed thoroughly with a teaspoon of raw honey, licked slowly, two or three times a day. Never give raw honey to children under 12 months. Avoid Trikatu churna as a daily supplement in young children; their digestive fire is already strong, and the heat can aggravate Pitta disorders like skin rashes and irritability.
Elderly
Black Pepper suits many elderly presentations — cold extremities, sluggish digestion, low appetite, chronic Kapha-type cough, and reduced circulation are all classical indications. The preferred form is gentler: a few peppercorns simmered in milk (Ksheerapaka), or Trikatu (1-2 g) with honey before the midday meal. Avoid if the elderly person has GERD, peptic ulcers, significant Pitta dryness, or takes multiple prescription medications — the drug-interaction risk rises meaningfully in polypharmacy.
GERD and Acid Reflux Patients
This is the single most important group to flag. Black Pepper is directly contraindicated in active acid reflux (Amlapitta), peptic ulcers, gastritis, and hyperacidity. Its hot potency and pungent taste stimulate acid secretion and can irritate already-inflamed mucosa, worsening symptoms within hours. Even culinary pinches may be too much during a flare. If digestion is the goal but Pitta is high, reach instead for Amla, fennel, coriander, or cardamom — cooler digestive supports that do not aggravate Pitta.
Frequently Asked Questions
Is Black Pepper safe to take every day?
At culinary doses — a pinch in food — yes, for most people. At medicinal doses (0.5 g and above as a concentrated supplement), daily use is best limited to 2-4 week cycles with breaks in between, especially if you have any Pitta tendencies. People on prescription medications, with GERD, ulcers, or Pitta prakriti should avoid daily medicinal doses entirely.
What is the difference between Black Pepper and Pippali (long pepper)?
They are different species in the same family. Pippali is pungent in taste but sweet in post-digestive effect, making it milder, rejuvenative, and suitable for long-term and chronic use. Black Pepper (Maricha) is pungent in both taste and vipaka — hotter, sharper, and better for acute, short-term Kapha-breaking action. Classical texts pair them deliberately: Pippali for chronic respiratory cases, Maricha when you need rapid digestive ignition.
Does Black Pepper really make turmeric more absorbable?
Yes. Ayurveda described Black Pepper as Yogavahi — a bioavailability enhancer — thousands of years before modern science isolated piperine. Research confirms that a few milligrams of piperine can increase the absorption of curcumin (the active compound in turmeric) many times over by inhibiting its breakdown in the liver. A pinch of fresh-ground pepper in your turmeric milk or golden milk is genuinely doing something real.
Can I take Black Pepper if I am on prescription medication?
Culinary pepper in cooking is usually fine. High-dose supplements, piperine extracts, and daily Trikatu are a different matter — piperine inhibits CYP450 liver enzymes and can raise blood levels of drugs like phenytoin, rifampin, propranolol, theophylline, and many others into potentially unsafe ranges. If you take any prescription medication long-term, do not add medicinal-dose Black Pepper without discussing it with your doctor or pharmacist first.
What is the best form of Black Pepper for a cough?
The classical remedy is Maricha-Madhu — a paste of freshly ground black pepper powder mixed thoroughly with raw honey. A quarter teaspoon of powder in a teaspoon of honey, licked slowly three or four times a day, is the standard home preparation for Kapha-type (wet, congested) cough. Do not heat the honey, and do not use this for dry, burning, Pitta-type coughs — reach for licorice and honey instead.
Is Black Pepper good for weight loss?
Ayurveda classifies it as Lekhana (scraping) and Chedana (forcefully dislodging adhered tissue deposits), and it is a classical indication for obesity with excess Kapha. The traditional protocol is Trikatu (1-3 g) with honey and warm water in the morning, combined with a Kapha-reducing diet and exercise. Pepper alone will not cause weight loss, but it meaningfully improves the metabolism of a proper overall program.
Should I buy whole peppercorns or pre-ground powder?
Whole peppercorns, ground fresh, every time. Black Pepper's medicinal potency comes from volatile oils and piperine concentrated in the outer layer of the peppercorn — both degrade rapidly once ground. Pre-ground pepper that has been sitting on a shelf for months is essentially flavoured dust. A small hand mill, spice grinder, or mortar and pestle is the minimum setup for any serious medicinal use.
How to Use Black Pepper by Condition
Explore how Black Pepper is used for specific health concerns — with dosage, preparation methods, and classical references for each.
▶ Classical Text References (10 sources)
Classical Therapeutic Uses
- Pinasa (chronic rhinitis)
- Shula (pain)
- Krimi (worms)
- Netra Roga (eye diseases)
Source: Bhavaprakash Nighantu, Varga 1
References in Astanga Hridaya
160 Maricha (pepper) रए पाके च कटुकं कफ नं म रचं लघु । Black pepper is pungent both in taste and at the end of digestion, mitigates kapha and is easily digestable.
— Astanga Hridaya, Chapter 6: Annaswaroopa Food
164 च वका प पल मूलं म रचा पा तरं गुणैः Chavaika (Piper chaba) and pippalimula (long pepper root) possess qualities and properties similar to Marica (black pepper) but in lesser degree.
— Astanga Hridaya, Chapter 6: Annaswaroopa Food
160 Maricha (pepper) रए पाके च कटुकं कफ नं म रचं लघु । Black pepper is pungent both in taste and at the end of digestion, mitigates kapha and is easily digestable.
— Astanga Hridaya, Chapter 6: Annaswaroopa Food
164 च वका प पल मूलं म रचा पा तरं गुणैः Chavaika (Piper chaba) and pippalimula (long pepper root) possess qualities and properties similar to Marica (black pepper) but in lesser degree.
— Astanga Hridaya, Chapter 6: Annaswaroopa Food
प चकोलकमेत च म रचेन वना म ृतम ् गु म ल होदरानाहशल ू नं द पनं परम ् The above, excluding marica, (pippali, pippalimula, cavya, citraka and nagara) is known as panchakolaka, It cures abdominal tumors, disease of the sleen, enlargement of the abdomen, distension and colic, and is best to improve hunger and digestion.
— Astanga Hridaya, Chapter 6: Annaswaroopa Food
(Kukkuta) Chicken and Spotted deer should not be taken along with curds Uncooked meat along with bile radish along with black gram Sheep meat along with leaves of Kusumba herb Germinated grains along with Bisa Lakucha Phala along with black gram soup (masha supa) Banana along with butter milk is not recommended Curds along with Tala phala (Palm date) Pippali, Maricha and honey Kakamachi along with jaggery Black pepper along with fish or during digestion of fish - 33-36.
— Astanga Hridaya, Chapter 7: Anna Raksha Vidhi
(Kukkuta) Chicken and Spotted deer should not be taken along with curds Uncooked meat along with bile radish along with black gram Sheep meat along with leaves of Kusumba herb Germinated grains along with Bisa Lakucha Phala along with black gram soup (masha supa) Banana along with butter milk is not recommended Curds along with Tala phala (Palm date) Pippali, Maricha and honey Kakamachi along with jaggery Black pepper along with fish or during digestion of fish - 33-36.
— Astanga Hridaya, Chapter 7: Anna Raksha Vidhi
Katu Gana – group of pungents:कटुको ह गु म रचकृ मिजत प चकोलकम ् कुठे रा या ह रतकाः प तं मू म करम ् Hingu- Asa foetida Maricha – Black pepper, Krimijit – Vidanga, Panchakola – Chitraka, Pippalmoola, Pippali, Chitraka and ginger, leafy vegetables such as Kutheraka and others (mentioned in verse 103 of chapter 6 earlier), Pitta (bile of animals), Mutra (urines), Arushkara etc.
— Astanga Hridaya, Chapter 10: Rasabhediyam Tastes, Their
Katu Gana – group of pungents:कटुको ह गु म रचकृ मिजत प चकोलकम ् कुठे रा या ह रतकाः प तं मू म करम ् Hingu- Asa foetida Maricha – Black pepper, Krimijit – Vidanga, Panchakola – Chitraka, Pippalmoola, Pippali, Chitraka and ginger, leafy vegetables such as Kutheraka and others (mentioned in verse 103 of chapter 6 earlier), Pitta (bile of animals), Mutra (urines), Arushkara etc.
— Astanga Hridaya, Chapter 10: Rasabhediyam Tastes, Their
20 Treatment for over nourishing त मेदो नल ले मनाशनं सव म यते कुला थजूण यामाकयवमु गमधूदकम ् म त ुद डाहता र ट च ताशोधनजागरम ् मधुना फलां ल या गुडूचीमभयां घनम ् रसा जन य महतः प चमल ू य ग ु गल ु ोः शलाजतु] योग च साि नम थरसो हतः वड गं नागरं ारः काललोहरजो मधु यवामलक चूण च योगो अ त थौ यदोशिजत ् Treatments which reduce Medas- fat, Anila- Vata and Kapha are desirable; Use of Kulattha – horse gram – Dolichos Biflorus, Jurna, Shyamaka, Yava – Barley – Hordeum Vulgare, Mudga – green gram – Averr
— Astanga Hridaya, Chapter 14: Dvividha Upakramaneeya
21-24 योषकटवीवरा श ु वड गा त वषाि थराः ह गुस ौवचलाजाजीयवानीधा य च काः नशी ब ृह यौ हपुषा पाठामूलं च के बुकात ् एषां चूण मधु घ ृतं तैलं च सदशांशकम ् स तु भः षोडशगुणैयु तं पीतं नहि त तत ् अ त थौ या दकान ् सवा ोगान यां च त वधान ् ोगकामलाि व वासकासगल हान ् बु मेधा म ृ तकरं स न या ने च द पनम ् Powder of Vyosha- (Trikatu – pepper, long pepper and ginger), Katvi, Vara (Triphala), Shigru (drum stick), Vidanga (False black pepper – Embelia ribes), Ativisha, Sthira (Desmodium gangeticum), Hingu – (A
— Astanga Hridaya, Chapter 14: Dvividha Upakramaneeya
Source: Astanga Hridaya, Ch. 6, Ch. 6, Ch. 6, Ch. 6, Ch. 6, Ch. 7, Ch. 7, Ch. 10, Ch. 10, Ch. 14, Ch. 14
References in Astanga Hridaya Sutrasthan
160 Maricha (pepper) रए पाके च कटुकं कफ नं म रचं लघु । Black pepper is pungent both in taste and at the end of digestion, mitigates kapha and is easily digestable.
— Astanga Hridaya Sutrasthan, Annaswaroopa Food
164 च वका प पल मूलं म रचा पा तरं गुणैः Chavaika (Piper chaba) and pippalimula (long pepper root) possess qualities and properties similar to Marica (black pepper) but in lesser degree.
— Astanga Hridaya Sutrasthan, Annaswaroopa Food
(Kukkuta) Chicken and Spotted deer should not be taken along with curds Uncooked meat along with bile radish along with black gram Sheep meat along with leaves of Kusumba herb Germinated grains along with Bisa Lakucha Phala along with black gram soup (masha supa) Banana along with butter milk is not recommended Curds along with Tala phala (Palm date) Pippali, Maricha and honey Kakamachi along with jaggery Black pepper along with fish or during digestion of fish - 33-36.
— Astanga Hridaya Sutrasthan, Anna Raksha Vidhi
Katu Gana – group of pungents:कटुको ह गु म रचकृ मिजत प चकोलकम ् कुठे रा या ह रतकाः प तं मू म करम ् Hingu- Asa foetida Maricha – Black pepper, Krimijit – Vidanga, Panchakola – Chitraka, Pippalmoola, Pippali, Chitraka and ginger, leafy vegetables such as Kutheraka and others (mentioned in verse 103 of chapter 6 earlier), Pitta (bile of animals), Mutra (urines), Arushkara etc.
— Astanga Hridaya Sutrasthan, Rasabhediyam Tastes, Their
Powder of Vidanga (False black pepper – Embelia ribes), Nagara – (Ginger), KsharaYavakshara and iron filing or powder of Yava (Barley – Hordeum vulgare) and Amla along with honey – should be licked daily.
— Astanga Hridaya Sutrasthan, Dvividha Upakramaneeya
Source: Astanga Hridaya Sutrasthan, Annaswaroopa Food; Anna Raksha Vidhi; Rasabhediyam Tastes, Their; Dvividha Upakramaneeya
References in Astanga Hridaya Sutrasthan
For example pepper Sheeta veerya (cold potency) - Some food items are cold in nature.
— Astanga Hridaya Sutrasthan, Ayushkameeya Adhyaya
Meat juice (Mamsarasa) which is not very thick, Rasala (curds churned and mixed with pepper powder and sugar), Raga (syrup which is sweet, sour and salty) and Khandava (syrup which has all the tastes, prepared with many substances), Panaka panchasara, (syrup prepared with raisins (draksha), madhuka, dates (karjura), kasmarya, and parushaka fruits all in equal quantities, cooled and added with powder of cinnamon leaves, cinnamon and cardamom etc) and kept inside a fresh mud pot, along with leav
— Astanga Hridaya Sutrasthan, Ritucharya adhyaya Seasonal
Rasala – रसाला बंहृ णी व ृ या ि न धा ब या च दा । Rasala – curds churned and added with pepper powder and sugar- it causes body weight increase, it is aphrodisiac, unctuous, improves strength and improves taste.
— Astanga Hridaya Sutrasthan, Annaswaroopa Food
वेसवारो गु : ि न धो बलोपचयवधन: । मु गा दजा तु गुरवो यथा यगुणानुगा: ॥ ४१॥ Vesavara is meat, cut into minute bits, added with spices like pepper, ginger etc, and roasted or fried.
— Astanga Hridaya Sutrasthan, Annaswaroopa Food
(Kukkuta) Chicken and Spotted deer should not be taken along with curds Uncooked meat along with bile radish along with black gram Sheep meat along with leaves of Kusumba herb Germinated grains along with Bisa Lakucha Phala along with black gram soup (masha supa) Banana along with butter milk is not recommended Curds along with Tala phala (Palm date) Pippali, Maricha and honey Kakamachi along with jaggery Black pepper along with fish or during digestion of fish - 33-36.
— Astanga Hridaya Sutrasthan, Anna Raksha Vidhi
Source: Astanga Hridaya Sutrasthan, Ayushkameeya Adhyaya; Ritucharya adhyaya Seasonal; Annaswaroopa Food; Anna Raksha Vidhi
References in Charaka Samhita
Himalayan fir, black pepper, ginger, long pepper in doubling ratio (1:2:3:4), with cinnamon and cardamom at half ratio.
— Charaka Samhita, Chikitsa Sthana — Therapeutic Principles, Chapter 8: Consumption and Wasting Disease Treatment (Rajayakshma Chikitsa / राजयक्ष्मचिकित्सितं)
Milk prepared with dry ginger and daruharidra or prepared with shyama, castor root and black pepper, or prepared with cinnamon, devadaru, punarnava and dry ginger;
— Charaka Samhita, Chikitsa Sthana — Therapeutic Principles, Chapter 12: Edema Treatment (Shvayathu Chikitsa / श्वयथुचिकित्सा)
Take 100 pala each of kashmarya, amalaki, black pepper, haritaki, vibhitaki, pippali and grapes, add to it 100 pala of old jaggery and two drona of water, then put the mixture in a vessel lined with honey for 7 days in summer or for 14 days in winter for fermentation.
— Charaka Samhita, Chikitsa Sthana — Therapeutic Principles, Chapter 12: Edema Treatment (Shvayathu Chikitsa / श्वयथुचिकित्सा)
Thereafter to make it fragrant, add 20 gm powders each of tejapatra, cinnamon, cardamom, black pepper, couscous and iron bhasma and store in a pot lined with honey and ghee.
— Charaka Samhita, Chikitsa Sthana — Therapeutic Principles, Chapter 12: Edema Treatment (Shvayathu Chikitsa / श्वयथुचिकित्सा)
drink yava (barley), wheat, meat of wild animals along with black pepper.
— Charaka Samhita, Chikitsa Sthana — Therapeutic Principles, Chapter 24: Alcoholism Treatment (Madatyaya Chikitsa / मदात्ययचिकित्सा)
Source: Charaka Samhita, Chikitsa Sthana — Therapeutic Principles, Chapter 8: Consumption and Wasting Disease Treatment (Rajayakshma Chikitsa / राजयक्ष्मचिकित्सितं); Chikitsa Sthana — Therapeutic Principles, Chapter 12: Edema Treatment (Shvayathu Chikitsa / श्वयथुचिकित्सा); Chikitsa Sthana — Therapeutic Principles, Chapter 24: Alcoholism Treatment (Madatyaya Chikitsa / मदात्ययचिकित्सा)
References in Charaka Samhita
Patient should drink goat-meat juice with long pepper, barley, horse gram, ginger, pomegranate, emblic myrobalan, and unctuous articles.
— Charaka Samhita, Chikitsa Sthana — Therapeutic Principles, Chapter 8: Consumption and Wasting Disease Treatment (Rajayakshma Chikitsa / राजयक्ष्मचिकित्सितं)
Sugar candy, bamboo manna, long pepper, cardamom, cinnamon — each doubled in ratio (4:2:1:0.
— Charaka Samhita, Chikitsa Sthana — Therapeutic Principles, Chapter 8: Consumption and Wasting Disease Treatment (Rajayakshma Chikitsa / राजयक्ष्मचिकित्सितं)
Himalayan fir, black pepper, ginger, long pepper in doubling ratio (1:2:3:4), with cinnamon and cardamom at half ratio.
— Charaka Samhita, Chikitsa Sthana — Therapeutic Principles, Chapter 8: Consumption and Wasting Disease Treatment (Rajayakshma Chikitsa / राजयक्ष्मचिकित्सितं)
Add sugar at 8x the long pepper amount.
— Charaka Samhita, Chikitsa Sthana — Therapeutic Principles, Chapter 8: Consumption and Wasting Disease Treatment (Rajayakshma Chikitsa / राजयक्ष्मचिकित्सितं)
Milk prepared with dry ginger and daruharidra or prepared with shyama, castor root and black pepper, or prepared with cinnamon, devadaru, punarnava and dry ginger;
— Charaka Samhita, Chikitsa Sthana — Therapeutic Principles, Chapter 12: Edema Treatment (Shvayathu Chikitsa / श्वयथुचिकित्सा)
Source: Charaka Samhita, Chikitsa Sthana — Therapeutic Principles, Chapter 8: Consumption and Wasting Disease Treatment (Rajayakshma Chikitsa / राजयक्ष्मचिकित्सितं); Chikitsa Sthana — Therapeutic Principles, Chapter 12: Edema Treatment (Shvayathu Chikitsa / श्वयथुचिकित्सा)
References in Sharangadhara Samhita
That which forcefully uproots adhered Dosha accumulations (especially Kapha) — that is Chedana (excising), like Chara, Maricha (Piper nigrum/black pepper), and Shilajatu.
— Sharangadhara Samhita, Purva Khanda, Chapter 4: Dipana-Pachana Adikathanam (Digestive Actions etc.)
That substance which, by its own potency, expels accumulated Doshas from the channels (Srotas) — that is Pramathi (churning/expectorant), like Maricha (Piper nigrum/black pepper) and Vacha (Acorus calamus).
— Sharangadhara Samhita, Purva Khanda, Chapter 4: Dipana-Pachana Adikathanam (Digestive Actions etc.)
In Vishama Jvara (intermittent/malarial fever): the juice of Tulasi (holy basil — Ocimum sanctum) leaves mixed with Maricha (black pepper — Piper nigrum) powder, or the juice of Dronapushpi (Leucas cephalotes), destroys intermittent fevers.
— Sharangadhara Samhita, Madhyama Khanda, Chapter 1: Svarasadikalpana (Svarasa, Kalka, Kvatha, etc.)
Tulasi with black pepper is a time-honored remedy for malarial and intermittent fevers, combining antipyretic and bioavailability-enhancing actions.
— Sharangadhara Samhita, Madhyama Khanda, Chapter 1: Svarasadikalpana (Svarasa, Kalka, Kvatha, etc.)
The warm juice of Shashamundi (Clerodendrum infortunatum) dusted with Maricha (black pepper — Piper nigrum) powder, when practiced for seven days, conquers Suryavarta (frontal headache aggravated by sunlight) and Ardhavabhedaka (migraine/hemicrania).
— Sharangadhara Samhita, Madhyama Khanda, Chapter 1: Svarasadikalpana (Svarasa, Kalka, Kvatha, etc.)
Source: Sharangadhara Samhita, Purva Khanda, Chapter 4: Dipana-Pachana Adikathanam (Digestive Actions etc.); Madhyama Khanda, Chapter 1: Svarasadikalpana (Svarasa, Kalka, Kvatha, etc.)
References in Sharangadhara Samhita
That which forcefully uproots adhered Dosha accumulations (especially Kapha) — that is Chedana (excising), like Chara, Maricha (Piper nigrum/black pepper), and Shilajatu.
— Sharangadhara Samhita, Purva Khanda, Chapter 4: Dipana-Pachana Adikathanam (Digestive Actions etc.)
That substance which, by its own potency, expels accumulated Doshas from the channels (Srotas) — that is Pramathi (churning/expectorant), like Maricha (Piper nigrum/black pepper) and Vacha (Acorus calamus).
— Sharangadhara Samhita, Purva Khanda, Chapter 4: Dipana-Pachana Adikathanam (Digestive Actions etc.)
In Vishama Jvara (intermittent/malarial fever): the juice of Tulasi (holy basil — Ocimum sanctum) leaves mixed with Maricha (black pepper — Piper nigrum) powder, or the juice of Dronapushpi (Leucas cephalotes), destroys intermittent fevers.
— Sharangadhara Samhita, Madhyama Khanda, Chapter 1: Svarasadikalpana (Svarasa, Kalka, Kvatha, etc.)
Tulasi with black pepper is a time-honored remedy for malarial and intermittent fevers, combining antipyretic and bioavailability-enhancing actions.
— Sharangadhara Samhita, Madhyama Khanda, Chapter 1: Svarasadikalpana (Svarasa, Kalka, Kvatha, etc.)
The warm juice of Shashamundi (Clerodendrum infortunatum) dusted with Maricha (black pepper — Piper nigrum) powder, when practiced for seven days, conquers Suryavarta (frontal headache aggravated by sunlight) and Ardhavabhedaka (migraine/hemicrania).
— Sharangadhara Samhita, Madhyama Khanda, Chapter 1: Svarasadikalpana (Svarasa, Kalka, Kvatha, etc.)
Source: Sharangadhara Samhita, Purva Khanda, Chapter 4: Dipana-Pachana Adikathanam (Digestive Actions etc.); Madhyama Khanda, Chapter 1: Svarasadikalpana (Svarasa, Kalka, Kvatha, etc.)
References in Sushruta Samhita
The best anjana (collyrium) for abhishyanda is prepared with goat's milk, gairika (red ochre), saindhava (rock salt), krishna (black pepper), and nagara (ginger) in increasing proportions.
— Sushruta Samhita, Uttara Tantra, Chapter 9: Vatabhishyanda Pratishedha Adhyaya (Chapter on Treatment of Vata-type Conjunctivitis)
Jasmine flowers, saindhava (rock salt), shringavera (ginger), krisna (black pepper) seeds, and the essence of kitashatru (neem) — this ground preparation with honey should be fearlessly applied as anjana in netra-paka (eye suppuration).
— Sushruta Samhita, Uttara Tantra, Chapter 12: Raktabhishyanda Pratishedha Adhyaya (Chapter on Treatment of Blood-type Conjunctivitis)
Then rubbing should be done with saindhava (rock salt), kasisa (green vitriol), and black pepper.
— Sushruta Samhita, Uttara Tantra, Chapter 15: Chhedya Roga Pratishedha Adhyaya (Chapter on Treatment of Diseases Requiring Excision)
Gairika (red ochre), saindhava (rock salt), black pepper, godanta (an animal tooth) ink, beef, pepper seeds, shirisha (Albizia) seeds, and manashila (realgar/arsenic disulfide).
— Sushruta Samhita, Uttara Tantra, Chapter 17: Drishtigata Roga Pratishedha Adhyaya (Chapter on Treatment of Diseases of Vision / Drishti Roga)
With flowers of kubjaka (rose), ashoka, shala (sal tree), amra (mango), priyangu, nalina (lotus), and utpala (blue lotus), combined with haritaki, krisna (black pepper), pathya (haritaki), and amalaka (gooseberry).
— Sushruta Samhita, Uttara Tantra, Chapter 17: Drishtigata Roga Pratishedha Adhyaya (Chapter on Treatment of Diseases of Vision / Drishti Roga)
Source: Sushruta Samhita, Uttara Tantra, Chapter 9: Vatabhishyanda Pratishedha Adhyaya (Chapter on Treatment of Vata-type Conjunctivitis); Uttara Tantra, Chapter 12: Raktabhishyanda Pratishedha Adhyaya (Chapter on Treatment of Blood-type Conjunctivitis); Uttara Tantra, Chapter 15: Chhedya Roga Pratishedha Adhyaya (Chapter on Treatment of Diseases Requiring Excision); Uttara Tantra, Chapter 17: Drishtigata Roga Pratishedha Adhyaya (Chapter on Treatment of Diseases of Vision / Drishti Roga)
References in Sushruta Samhita
Milk boiled with saindhava (rock salt), udicya, yashtimadhu (licorice), and pippali (long pepper), reduced to half — is beneficial for irrigation (seka) and also for ashchyotana (eye drops).
— Sushruta Samhita, Uttara Tantra, Chapter 9: Vatabhishyanda Pratishedha Adhyaya (Chapter on Treatment of Vata-type Conjunctivitis)
The best anjana (collyrium) for abhishyanda is prepared with goat's milk, gairika (red ochre), saindhava (rock salt), krishna (black pepper), and nagara (ginger) in increasing proportions.
— Sushruta Samhita, Uttara Tantra, Chapter 9: Vatabhishyanda Pratishedha Adhyaya (Chapter on Treatment of Vata-type Conjunctivitis)
Mahaushada (ginger), pippali (long pepper), musta (nut grass), saindhava (rock salt), and white maricha (pepper) — ground with matulunga (citron) juice — this eye anjana quickly destroys pishtaka (paste-like eye lesion).
— Sushruta Samhita, Uttara Tantra, Chapter 11: Kaphabhishyanda Pratishedha Adhyaya (Chapter on Treatment of Kapha-type Conjunctivitis)
River-born substance, agra, white pepper, and Nepali-origin herb in equal proportions, with matulunga (citron) juice — this formulation destroys itching with a single application of anjana.
— Sushruta Samhita, Uttara Tantra, Chapter 11: Kaphabhishyanda Pratishedha Adhyaya (Chapter on Treatment of Kapha-type Conjunctivitis)
Juice of shirisha (Albizia) flowers with sura (fermented liquor), maricha (pepper), and earths — combined with honey, gairika (red ochre) is beneficial as collyrium.
— Sushruta Samhita, Uttara Tantra, Chapter 12: Raktabhishyanda Pratishedha Adhyaya (Chapter on Treatment of Blood-type Conjunctivitis)
Source: Sushruta Samhita, Uttara Tantra, Chapter 9: Vatabhishyanda Pratishedha Adhyaya (Chapter on Treatment of Vata-type Conjunctivitis); Uttara Tantra, Chapter 11: Kaphabhishyanda Pratishedha Adhyaya (Chapter on Treatment of Kapha-type Conjunctivitis); Uttara Tantra, Chapter 12: Raktabhishyanda Pratishedha Adhyaya (Chapter on Treatment of Blood-type Conjunctivitis)
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