International Journal of Pharmacognosy and Clinical Research

International Journal of Pharmacognosy and Clinical Research


International Journal of Pharmacognosy and Clinical Research
International Journal of Pharmacognosy and Clinical Research
2021, Vol. 3, Issue 1
Phytochemical and Pharmacognostic studies on Piper nigrum L.

Madhushree MV Rao, Vijay Danapur

Piper nigrum is an evergreen climber, origin in Sri Lanka and India. Pepper is known as the master spice because it can be stored for many years without losing its irresistible aroma. Black or white pepper is a product of the same tropical Vine Piper Nigrum. Pepper berries grow in racemes like grapes. They turn from green to yellow and then to red as they ripen. Black pepper is made from under ripe berries. As they dry, the color changes to the familiar deep mahogany shade. White pepper is made from the completely ripe Piper Nigrum berry. Pepper is one the most widely used spices in the world, no exception in India. Many people prefer pepper instead of chillies to make the preparation hotter and spicier. Traditionally Pepper is used as energizer, for increasing circulation, to warm and relieve muscle aches and stiffness, for fighting colds, flu and infections. East Africans are believed that body odor produced after eating substantial amounts of pepper repels mosquitoes. Pepper powder is used to flavour varieties of food in all parts of world. The oils extracted from peppercorns goes into perfumes and flavorings. It is also an effective insecticide against houseflies. Gardeners use pepper sprays against several kinds of pests.
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How to cite this article:
Madhushree MV Rao, Vijay Danapur. Phytochemical and Pharmacognostic studies on Piper nigrum L.. International Journal of Pharmacognosy and Clinical Research, Volume 3, Issue 1, 2021, Pages 01-04
International Journal of Pharmacognosy and Clinical Research International Journal of Pharmacognosy and Clinical Research