Ingredient profile
Kali Mirch
Piper nigrum
Black pepper, a warming spice traditionally added to support the absorption of other herbs.
- Hindi
- काली मिर्च
- Sanskrit
- Maricha
- Family
- Piperaceae
- Part used
- fruit
Traditional use
Kali mirch, or black pepper, is the dried unripe berry of a flowering vine. It is one of the oldest traded spices in the world.
In Ayurvedic tradition
Ayurveda uses black pepper as a warming digestive and as part of Trikatu. It is often added to herbal blends to support the absorption of other ingredients.
Ayurvedic properties
- Rasa (taste): Pungent
- Guna (qualities): Light, sharp
- Virya (potency): Heating
- Vipaka (post-digestive effect): Pungent
- Effect on the doshas: Balances kapha and vata
How it is traditionally taken
Used in cooking and in small amounts within formulations.
Safety notes
Strongly heating; use in moderation. Use as directed on the product label. This profile is for general education and is not medical advice.
References
- Ayurvedic Pharmacopoeia of India (monograph: Maricha) pharmacopoeia