黑胡椒
| Name (CN) | 黑胡椒 (Hēi hú jiāo) |
|---|---|
| Synonyms (CN) | 胡椒， 白古月， 昧履支， 白胡椒， 古月， 黑古月， 浮椒 玉椒 |
| Name (EN) | Black Pepper, Pepper Fruit |
| Scientific name(s) | Fructus Piperis, Fructus Piperis Nigri, Piper Nigrum |
| Used section | Fruits |
| Taste | Spicy |
| Channel Tropism | Induce in the stomach and large intestine meridians. |
| Cold/Hot properties | Hot |
| Group | Plant [Condiments] |
| Origin | The dried, near-ripe or mature fruit of Piper nigrum L., family Piperaceae. |
|---|---|
| Function and treatment | Warming the middle of the body and dispersing cold, lowering Qi and eliminating phlegm. Used for stomach cold and vomiting, abdominal pain and diarrhea, loss of appetite and epilepsy with phlegm. |
| Origin and best harvesting period | It is cultivated in Taiwan, Fujian, Guangdong, Guangxi, Hainan, and Yunnan provinces and regions of China. Native to Southeast Asia, now widely planted in tropical areas. The fruits are harvested from late autumn to the following spring when they are dark green, dried, and become black pepper. |