Black Pepper

Botanical Name:              Piper Nigrum
Synonym:                         Nil
Botanical Family:             Piperaceae
Country of Origin:            South West India
Plant Part:                        Dried, crushed peppercorns
Extraction Method:          Steam distillation
Characteristics:               Spicy, warm, peppery
Properties:                       Analgesic, antiseptic, antispasmodic, aphrodisiac, cardiac, carminative, detoxicant, digestive, diuretic, febrifuge, laxative, rubefacient, stimulant, stomachic, tonic

Indications:
Mind & Spirit:
Stimulates and strengthens the nerves and mind.
A very warming oil.
Body:        
Beneficial for digestive problems such as heartburn, flatulence and constipation.
Muscular aches and pains, muscular stiffness, tired and aching limbs.
Stimulates the circulation and has a beneficial effect where there is a feeling of cold.
It is helpful with bruising on the skin.

Contraindications:   May irritate sensitive skin.  Avoid during the first 3 months of pregnancy.  Non toxic and non sensitising.
Note:  Middle
Blends well with:               
Basil, bergamot, cajeput, cypress, eucalyptus, frankincense, geranium, ginger, grapefruit, lavender, lemon, marjoram, palmarosa, pine, rosemary, sandalwood, tea tree, ylang ylang

Traditions:                
Black Pepper has been used in India for more than 4000 years.  It was mainly used for urinary and liver disorders.  The Romans used black pepper to pay their taxes instead of coins.  The Greeks used it for combating fever and it during its history has been used to treat gonorrhoea and urethritis.