Black Pepper for Obesity: Does It Work?
Does Black Pepper (Maricha) help with obesity? Ayurveda says yes, within limits. Traditional Ayurvedic references list obesity, sluggish metabolism and toxins in the colon among black pepper's uses, and the Astanga Hridaya, Chapter 6, names Trikatu, the blend of black pepper, ginger and long pepper (Pippali), as useful in obesity.
The reasoning is simple. Ayurveda calls obesity Sthoulya or Medoroga and traces it to low digestive fire (Mandagni) and the heavy, cold Kapha dosha. Black pepper is pungent in taste, hot in potency and pungent after digestion, so it is the opposite of Kapha on almost every count, and it acts on the fat tissue (Meda Dhatu) among others.
The Sharangadhara Samhita adds a sharper reason: it names black pepper as a model example of a Chedana substance, one that forcefully uproots stuck accumulations of the doshas, especially Kapha.
The honest caveat: black pepper is a strong, short-term intensifier, not a daily stand-alone weight-loss pill. Classical practice prefers it inside Trikatu, and it is unsuitable for anyone with high Pitta, acid reflux or ulcers.
How Black Pepper Helps with Obesity
Ayurveda sees most obesity as weak digestion producing sticky residue (Ama), which settles in fat tissue and clogs the body's channels (Srotas) under a heavy load of Kapha. Black Pepper works on each link in that chain.
Kindling the digestive fire
The Bhavaprakash Nighantu lists black pepper's actions as kindling digestive fire (Deepani) and calming Kapha and Vata (Kapha-Vata Shamaka). The Astanga Hridaya describes it as easily digestible and a reducer of Kapha. When Agni, the digestive fire, burns properly, food is fully transformed instead of turning into Ama that feeds fat tissue.
Dislodging what is stuck
The Sharangadhara Samhita, Purva Khanda Chapter 4, gives black pepper two specific actions. It is Chedana, "that which forcefully uproots adhered Dosha accumulations (especially Kapha)", and Pramathi, a substance that by its own potency expels accumulated doshas from the channels. In obesity, where fat and Ama block the fat-carrying channels (Medovaha Srotas), that combination of loosening and clearing is the point. Ayurvedic practitioners also describe it as scraping (Lekhana).
The carrier effect
Black pepper is the classic Yogavahi, a substance that carries and amplifies the herbs taken with it. This is why it sits in Trikatu and in many compound weight-loss formulas: it helps the partner herbs reach their target tissues.
What modern research says
Piperine, the main compound in black pepper, inhibits the formation of new fat cells and increases heat production through beta-3 adrenergic receptor activation. It also raises the absorption of curcumin and other compounds taken alongside it. Trikatu as a combined formula has not been tested in large human trials, so the case rests on the individual ingredients and on long classical use.
How to Use Black Pepper for Obesity
For obesity, Ayurveda prefers to give Black Pepper inside Trikatu rather than alone. The three pungents balance one another: Pippali softens pepper's edge and ginger adds gentler warmth, so you get pepper's action with less impact on Pitta.
| Form | Dose | When | Take with |
|---|---|---|---|
| Trikatu Churna | 1/4 to 1/2 tsp (250 to 500 mg) | 15 to 20 minutes before your two main meals | A little raw honey |
| Black pepper powder (Maricha Churna) | 0.5 to 2 g (1/4 to 1/2 tsp) | Before or after meals | Warm water |
| Freshly crushed peppercorns | 3 to 5 corns | With meals | In food |
The upper limit is 5 g of powder a day, for short-term therapeutic use only and not beyond 2 to 4 weeks without a break.
Grind it fresh
Buy whole peppercorns and grind them as needed. The volatile oils and piperine that do the work are concentrated in the outer layer and degrade quickly once ground.
The vehicle
For weight, the usual vehicle (Anupana) is warm water or raw honey. Honey is the one sweet Ayurveda endorses in obesity because it is dry and scraping. Never heat the honey.
In your kitchen
Black pepper is on the list of spices recommended in an obesity diet, along with ginger, cumin, turmeric and long pepper. Adding a pinch to warm, cooked meals is the simplest daily use.
Match it to your type
- Kapha type (heavy, slow, cold): Trikatu before meals is the core, alongside Triphala and Guggul.
- Pitta type (central fat, sharp appetite, acid reflux): Trikatu in very small doses only, or swap to dry ginger alone.
- Vata type (stress-driven, irregular appetite): reduce Trikatu to about 1/8 tsp. At high doses black pepper's drying quality can aggravate Vata.
How long to expect
Digestive changes usually show within 2 to 4 weeks of a Trikatu-based protocol. Meaningful weight reduction in Kapha-type obesity typically takes about 3 months with consistent diet and daily exercise.
Frequently Asked Questions
Is black pepper good for weight loss?
Ayurveda lists obesity among the uses of Black Pepper, especially obesity with excess Kapha. Pepper alone will not cause weight loss, but it improves the metabolic work of a proper programme of diet, exercise and herbs.
Can I take black pepper with my medication?
Ask your doctor first if you take any long-term prescription. Piperine can raise blood levels of drugs such as phenytoin, propranolol, rifampicin, carbamazepine and theophylline. Culinary pepper is not a concern; daily medicinal doses and sustained Trikatu use are.
Black pepper vs ginger for obesity?
Use them together. Ginger is the gentler everyday digestive, while black pepper is the stronger Kapha-breaker. Ayurvedic practitioners sum it up as: ginger carries, pepper penetrates. Pippali is the milder, more rejuvenating partner for long-term use, and all three make up Trikatu.
Who should avoid black pepper for weight loss?
Anyone with high Pitta, acid reflux, ulcers, gastritis or bleeding piles, since its heat can worsen them. Medicinal doses and daily Trikatu are not recommended in pregnancy or while nursing, and daily Trikatu is not for young children. If you are depleted or underweight, reduce the dose or take it with ghee.
Recommended: Start Black Pepper for Obesity
If you want to start using Black Pepper for obesity today, here is the simplest starting point.
Best form: Trikatu churna, which delivers black pepper with ginger and Pippali. Ayurveda prefers it to solo pepper because the three balance one another and are gentler on Pitta.
Kitchen version: mix 1/4 tsp of Trikatu with a little raw honey and take it 15 to 20 minutes before lunch and dinner. Add freshly ground pepper to warm, cooked meals.
Dosha fork: if your weight is the heavy Kapha type, Trikatu is your core herb. If it is the hot Pitta type, keep doses very small or use dry ginger alone. If it is the stress-driven Vata type, drop to about 1/8 tsp.
Find Trikatu on Amazon ↗ Whole Black Peppercorns ↗
Avoid medicinal doses if you have acid reflux or ulcers, are pregnant, or take long-term prescription drugs without first asking your doctor.
Safety & Precautions
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).
Other Herbs for Obesity
See all herbs for obesity on the Obesity page.
▶ Classical Text References (10 sources)
- Pinasa (chronic rhinitis)
- Shula (pain)
- Krimi (worms)
- Netra Roga (eye diseases)
Source: Bhavaprakash Nighantu, Varga 1
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
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
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
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)
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)
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.)
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.)
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)
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)
Medical Disclaimer: The information on this page is for educational purposes only and is not intended as medical advice. Ayurvedic treatments should be pursued under the guidance of a qualified practitioner (BAMS/MD Ayurveda). Always consult your healthcare provider before starting any new treatment. Content is sourced from classical Ayurvedic texts and may not reflect the latest medical research.