Scientific Name: Piper nigrum
English Name: Black pepper
Nepali Name: Marich
A branching, climbing perennial shrub. Fruits appear in spikes and are bright red when they are ripe. Dry fruits are blackish brown with wrinkles on its skin. Ususlly there are two crops in a year- one in August-September and the other in March-April.
In hot moist parts of tropical regions.
Part used: Fruits
Its principal constituents are piperine (5-10%), piperidine (5%), chavicine and piperettine which are the cause of pungent bite. Aromatic and slightly musty odor comes from the volatile oils (1-2.6%) found largely in the flesh and skin. It also contains fat, protein, carbohydrate, minerals, calcium, phosphorus, iron, thiamine, riboflavin, nicotinic acid and Vitamin A.
It is Stimulant, alterative, anthelmintic, antipyretic, antiperiodic, carminative, expectorant and rubefacient. It is used in Cough, sore throat, asthma, fever, diarrhea, cholera, colic, gas, gastric ailments, cholera, obesity, boils, chronic rheumatism and skin diseases.
Powder: half teaspoonful is taken twice daily
Decocton: three teaspoonful is taken twice daily.
Marichadi gutika, marichadi Ghrita etc.