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LebensbaumBlack pepper, corns - organic

Lebensbaum Black pepper, corns - organic
50 g
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PHYTOTHERAPY / Medicinal plants

FOOD / Condiments

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Latin name: Piper nigrum L., Piper aromaticum


Piper nigrum is the most famous and most common variety of pepperplants and gives green, white, red and black peppers depending on the degree of maturity and possible transformation of the berries (fermentation, dehulling, brine ....). Piper nigrum creepers are grown in different countries and their berries can have a different taste depending on the terroir of culture (hence the "peppers of origin"). Black pepper comes from berries close to maturity and when drying becomes wrinkled and black. White pepper is harvested at full maturity, like red, but for the white one the bark is removed (hence its color) and it is the least pungent of all. Gray pepper is a mixture of black pepper and white pepper, and is often sold ground. Green pepper is picked when the fruit is not yet ripe and is less pungent than black.


It is the piperine contained in the bark of the peppercorn that gives a sensation of pseudo-heat (there is no burning, just a sensation). Piperine is an alkaloid whose properties are among others antimicrobial, anti-inflammatory and hepatoprotective (liver protecting).
The active substance in turmeric, curcumin, is poorly absorbed and rapidly eliminated by the body when turmeric is consumed alone, but the simultaneous consumption of turmeric and pepper shows a very strong increase in the absorption of curcumin, which then becomes about 20 times higher. Thus pepper (thanks to its piperine which prevents the process of removal of curcumin) improves the health effectiveness of turmeric.


  • Anti-inflammatory and anti-pain (reduces pain and swelling of bruises, arthritis)
  • "Febrifuge" (fights hyperthermia, fever), stimulates sweating
  • Antidepressant (piperine stimulates the production of endorphins that provide a feeling of well-being)
  • Digestive and aperitif (pepper stimulates the secretion of saliva and gastric juices, which helps to improve digestion and stimulates appetite)
  • Gastronomic: spices, in particular pepper, help to improve the sometimes bland taste of recipes and to reduce salt
  • Improves the absorption of curcumin

Traditional use

  • nausea, bloating, flatulence or constipation
  • lack of appetite, salt-free diets
  • depression, anxiety, insomnia, fear

Recommendations for use

To make the most of the quality and flavors of pepper, it is advisable to keep it whole and grind it in the last instance as needed. Also, it is best to add pepper only at the end of cooking to avoid losing some of its flavor.

Precautions for use

Avoid black pepper in case of gastritis, ulcers or haemorrhoidal crisis because it can have an irritating effect on the mucous membranes. For the same reason, breathing it can cause nose tickling or sneezing. When consumed too much pepper can cause stomach irritation.

Barcode: 4012346153803

Santi-shop code: LE005

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