Black pepper, we commonly say 'black gold', is a perennial,
climbing vine indigenous to the Malabar Coast of India , also known ‘the
king of all spices’ is considered as the oldest and best known spice
in the world. Pepper reached South East Asia more than two thousand years
ago and is grown in Malaysia and Indonesia since about that time. There
are many varieties/types of black pepper known in the world trade. These
peppers differ slightly in their physical and chemical characteristics,
color, size, shape, flavor and bite. Carminative, stimulant, aromatic, digestive,
diuretic, tonic and anti-coagulating agent — this how the curative
properties of black pepper have been described in Ayurveda. About 116 chemical
constituents in Black Pepper including Monoterpene Hydrocarbons, Oxygenated
Monoterpenoids, Sesquiterpene Hydrocarbons, Oxygenated Sesquiterpene, miscellaneous
compounds – Aromatic and others is included in this database.
