Black pepper is far more than a culinary spice — its piperine alkaloid is one of the most significant bioavailability enhancers known in botanical medicine. Piperine dramatically increases the absorption of curcumin (by up to 2,000%), as well as many other phytochemicals and pharmaceutical drugs. In Ayurveda it is classified as a trikatu herb alongside ginger and long pepper, forming the foundational digestive-stimulating formula. It also has antimicrobial, carminative, and antipyretic properties.
fruit (dried)
food, tea, capsule, tincture
Pinch (⅛ tsp) per cup of tea or as food spice; as bioavailability enhancer — 5–20mg piperine taken with other herbs; standardised extracts (BioPerine®) commonly used in capsule blends
Generally very safe at culinary doses. High supplemental piperine doses may alter absorption of medications — take separately from medications requiring precise dosing. Avoid large doses in peptic ulcer disease.
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