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Black Pepper
(Piper Nigrum)
 Black pepper is again an important ingredient of our food spice as a carminative. In India its syrup is given to treat colds and coughs, and its direct application is often suggested for toothaches.
Origin of Black Pepper
One of the most expensive spices in the world, black pepper has been cultivated for the last 2000 years in southern and southeast India and the Indonesian islands. In the present day, it is grown in Indonesia, Malaysia and also in Madagascar. Only a small amount of the pepper produced is used to yield essential oil - the main distillation centres being in Europe and the US.
Properties of Black Pepper
It has a heating and drying energy, with a pungent and bitter taste. Its an effective stimulant, expectorant, carminative, febrifuge, anathematic and diuretic.
Most common uses:
Helps fight fever.
Strengthens muscles, which is useful in cases of prolapse.
Efficient expectorant, which is chiefly helpful in elderly people.
Useful antiseptic for the urinary tract and gynecological areas.
Good for aches and pains.
Good for fatigue and poor muscle tone.
Stimulates the digestive tract.
It can also be a very good weight reducer. Recipe: 10 drops lavender, 5 drops frankincense, 5 drops sandalwood, and 10 drops black pepper oil in three ounces of mustard, canola, almond oil, or a mixture. To be used externally on areas where you wish to lose weight.
It mixes well with: orange, cypress, ginger, ajwan, birch, anise seed, rose, sandalwood, frankincense, lemon, and basil.
Warning: do not use with inflammatory conditions of the digestive organs.
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