MARICHA : Milagu, Piper Nigrum, Kalimirch, Black Pepper - Piperacea

Named after one of the names of the sun, marich, it has the same qualities as this macrocosmic source of heat and light. It is warming, drying and stimulating to the circulatory, digestive and respiratory systems.

Maricha; Piper nigrum also known as black pepper is an important Ayurveda herb to rejuvenate the digestive system.

Maricha is an important constituent of Trikatu which is an effective remedy to correct metabolism and losing unwanted fats from the body.

Maricha is prescribed in dyspepsia, flatulence, diarrhea and as a febrifuge in intermittent fevers.

It is also indicated in viral hepatitis.

You should be aware that you should not take Maricha in over dose as it decreases vitality and libido.

Parts Used :Berry, leaf

Energetics :
- Rasa (taste) : Bitter, Pungent
- Virya (action) : Hot
- Vipaka (post-digestive effect) : Sweet
- Guna (quality) : Light, Dry, Penetrating

Doshas : VK-. P+

Dhatus (Tissues) :
Plasma, blood, fat, nerve

Srotas (channels) : Digestive, respiratory, circulatory, excretory

Action :
Digestive stimulant, carminative, expectorant, anti-bacterial, diaphoretic, analgesic, febrifuge, anthelmintic

Deepana Enkindles appetite
Pachaka Digests toxins
Amanashak Destroys toxins
Pramathi Removes accumulated dosha s from the dhatus
Shirovirechan Purges the head of toxins
Shwasam Helps breathing
Krimighna Kills parasites
Shulaghna Removes colicky pain
Rasayana (Pranavahasrotas) Rejuvenative to respiratory system
Kaphavatajit Alleviates kapha and vata

Indications :

GIT : Useful for low appetite, sluggish digestion, abdominal pain, toxins or ama and borborygmus. Black pepper?s hot and penetrating qualities are a great stimulant to agni as they help to increase enzymatic secretions. This helps to enhance absorption of nutrients and literally ?burn? ama. Its affinity for purishavasrotas coupled with its anthelmintic qualities helps to remove worms. It can be used as part of the physical treatment of anorexia to stimulate hunger and interest in food. As it contains chromium, a component of Glucose Tolerance Factor, Black pepper is a useful part of many diabetes treatments; it normalises medasdhatu and prevents ama overflowing into the pancreas and urine. The white pepper (outer cover removed pepper) is advised for constipation.

LUNGS : Specific for cold, wet, damp kapha conditions in the pranavahasrotas with white, sticky mucus and a productive cough; asthma, bronchitis, pneumonia and sore throats. 3 Black pepper infused oil or ghee, applied into the nose, can be a wonderful decongestant to the sinuses blocked with kapha or ama.

FEVERS : It can help to ?cook? the pathogens and then induce a sweat to release the misplaced agni that has moved from the stomach to the plasma tissue. It clears ama from rasa dhatu and normalises the digestive fire in the stomach. Used as part of treatment in intermittent fevers such as malaria when it is often combined with bitter and cooling herbs.

CIRCULATION : Pepper has the ability to stimulate micro circulation in the capillaries. This can be useful in cirrhosis, hepatitis and skin diseases with signs of stagnant blood; red or purple patches and chronic lesions. This can also be of benefit in cold congestion in the uterus and apanakshetra with dysmenorrhoea and amenorrhoea.

External application of the essential oil can help to relieve neuralgic and arthritic pain with cold swellings.

Combinations :
- Ginger, Long pepper as part of the famous Trikatu formula for lung problems with sticky mucus.
- Tulsi, Vamsa lochana, Haritaki, Bibhitaki for cough from kapha excess.
- Tulsi, Neem in fevers of the kapha and pitta variety.
- Gotu kola, Myrrh, Turmeric in stagnation of the capillary beds.
- Aloe Vera juice to stimulate rasadhatavagni and this can help treat anorexia, anemia and amenorrhoea.

Contraindications :
With an excess of heat and inflammation Black pepper can irritate the mucus membranes.
Not in hyperacidity.
Not in dryness as it can aggravate vata in excess.

Dosage :
1 ? 5 g per day dried
Due to its intense hot quality as well as safety issues do not use at a high dose (more than 5g / day) for long periods of time.
Low dose is safe for long-term use.



* Green pepper is less heating, does not aggravate pitta and is sweet after digestion.
* White pepper comes from soaking the mature fruit in water and peeling off the black skin. It is very low in essential oils.
* Often combined with honey to dry moisture and excessive secretions.
* Its stimulating quality is very powerful and its rajasic quality must be balanced with other sweet herbs.