Condiments

Diseases, Symptoms, tcm, [tcmwindow.com]

Pepper

VARIANT NAMES: Fujiao, Meilizhi, Yujiao.

ORIGIN: The fruit of Piper nigrum [Piperaceae].

CHEMICAL COMPOSITION: Containing piperine, chavicine, piperanine, piperonal, dihydrocarveol, caryophyllene oxide, cryptone, alcohols and so on.

NATURE, FLAVOR AND CHANNEL: TROPISM Pungent in flavor and hot in nature, acting on the channels of the stomach and large intestine.

pepper

EFFICIENCIES AND INDICATIONS: Warming the middle-jiao and keeping the adverse qi flowing downward, clearing away phlegm and toxic materials. It is used to treat cold phlegm and food stagnation, Atrophic Gastritis, Gastroesophageal Reflux Disease (GERD), watery vomiting, Stomachache, dysentery of cold type. When used externally, it can treat skin and external diseases, poisonous snake or dog bites, and can also be used to remove poisonous quality of food.

DIRECTIONS: To be decocted for internal use, or used either as an ingredient of boluses or powder or as seasonings, or ground into powder for external application. Those who suffer from excessive fire due to yin deficiency should avoid it.

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