Pepper
(HU JIAO)
Piper nigrum L. (Fam. Piperaceae)
Pharmaceutical Name:
Fructus Piperis Nigri
Botanical
Name:
Piper nigrum L. (Fam. Piperaceae)
Common Name:
Pepper
Part Used:
Dried,
nearly ripe or ripe fruit
Fructus
Piperis Nigri is produced chiefly in southern China. This herb
has two types, namely, black pepper, which consists of the unripe dried fruit,
and white pepper, which consists of the ripe dried fruit with the peel removed.
Both kinds are ground into a fine powder for use.
Properties Taste &
Meridians:
Pungent
in flavor, hot in property, acts on the Stomach and Large
Intestine channels.
Functions:
Warms
the Spleen and Stomach, relieves pain.
Indications & Combinations:
For
epigastric and abdominal pain, vomiting, and diarrhea due to Pathogenic Cold in
the Stomach, it is used with other herbs that warm the Spleen and Stomach, such
as Rhizoma Alpiniae Officinarum (Gao Liang Jiang) and
Fructus Piperis Longi (Bi Bo). In treating diarrhea due to Cold, Fructus
Piperis can be made into a plaster and applied to the umbilicus.
Dosage
and administration:
2– 4 g, decocted in water for an oral dose; 0.5 g, if ground
into powder for an oral dose. Appropriate quantity for external application.
Precautions:
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