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Black pepper Details & Specifications |
| Useful
Link |
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| Botanical Name |
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Piper nigrum Linn. |
| English Name |
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Black pepper |
| Hindi Name |
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Kalimirch |
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| CATEGORY |
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Carminative |
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| SOURCE |
| Part used |
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State of the part used |
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Leaves |
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Seeds |
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Dried |
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| FAMILY |
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Piperaceae |
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| GEOGRAPHICAL SOURCE |
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The plant is indigenous to India and is found in following countries:-
Brazil
India
Indonesia
Malayasia
Malaysia
Sri Lanka
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| IDENTIFICATION |
| Organoleptic characteristics |
| Colour |
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| Odour |
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Aromatic |
| Taste |
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Pungent |
| Size |
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N/A |
| Physical
Standards |
| Total Ash |
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N/A |
| Moisture |
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N/A |
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| CHEMICAL CONSTITUENTS |
| Major |
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Major chemical constituents responsible for physicochemical and therapeutic action of the herb are :-
Crystalline alkaloid like - piperine (5-9 %)
Volatile oil (1.25 %)
Resin ( 6 %)
Chavicine
Isomeric piperine
/p>
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| Minor |
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Minor chemical constituents of this herb are :-
Piperidine
Starch
Mucilage
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| CULTIVATION |
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It can be cultivated right from sea level upto an altitude of 1200 Meters. Black pepper is cultivated by sowing the seeds or may be propagated by cuttings. The cuttings are planted in March-April by keeping the distance of 3.5 to 4.5 Meters in either direction. The cuttings start bearing fruits from second year and survive up to 15 years. The seed raised plant fruits after 7-8 year and can even survive up to 60 years. Flowering can occur in the month of May-June and harvesting of berries orange or red colored in the spikes is done in February-March by hand plucking. |
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| STORAGE |
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To maintain physicochemical properties and medicinal values of the herb it is recommended to maintain following storage conditions:-
Air tight containers
Protection from light
Protection from moisture
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