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THE AYURVEDIC INGREDIENT GUIDE

Black pepper · Kali mirch

From familiar kitchen botanicals to lesser-known roots and fruits, get to know the ingredients behind the tradition.

Explore their uses, see the source plants and discover where they appear in our range.

Explore the ingredients ↓

Explore each ingredient’s Ayurvedic uses, its role in our products, and the material listed on the label. Follow the product directions and your physician’s advice.

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Black peppercorns

LESSER-KNOWN BOTANICAL

Black pepper · Kali mirch

Piper nigrum

Provides pungency and aromatic flavour.

Black pepper contains piperine, the alkaloid responsible for its pungency, together with volatile aromatic oils. It contributes flavour to foods and herbal preparations.

Formulation role
Find in 1 preparationArshharan Syrup ↗

Each 10 ml contains extracts derived fromProvides pungency and aromatic flavour.
Contributes the ingredient role highlighted above. The composition panel shows its identity and amount, helping you understand its place alongside the rest of the formula.

Sources & photo creditICAR Indian Institute of Spices Research: Black pepper ↗

Georges Seguin (Okki) · CC BY-SA 3.0

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Guide photo previews are cropped to fit. Original photographs retain the linked licence.

READING THIS GUIDE

The source.
The preparation.

Plant photographs show a botanical source. The root, leaf, fruit, oil or extract on a product label may differ from the part photographed. Mineral photographs show the raw source material, not a processed bhasma or pishti.

Blends and formulation helpers use labelled illustrations. Where a name or identity needs confirmation, the guide says so. Ingredient descriptions are educational; use preparations as directed by a qualified physician.

Source photographs are hosted by Wikimedia Commons and need an internet connection. Open “Sources & photo credit” on a card for the original image and reuse licence.

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