Paminta
Piper nigrum
Pepper
Hu-chia
| Other scientific name | Other names |
| Piper glabrispicum | Malisa (Tag.) |
| Paminta (Tag.) | |
| Pamienta (Span.) | |
| Pepper (Engl.) | |
| Hu-chia (Chin.) |
| Botany · Stout climber with smooth branches, 2-3.5 mm in diamiter. · Leqaves are leathery, broadly ovate to oblongh-elliptic, 10-13 cm long, 3-8 cm wide, with pointed, rounded, or heart-shaped based, 7 plinerved, smooth on both surfaces. Rachis is hairy. Flowers are dioceous (having the male and female organs). Fruits are crowded, sessile, rounded and about 4 mm long, 3 mm wide, with 3-4 stigmas. Distribution Limited cultivation. Properties and chemical constituents The dried fruits furnish the black pepper of commerce. When the outer shell is removed, the product is white pepper. The pepper contains an active resin (oleoresin) responsible for the known pungent taste and aromatic odor. Rubifacient, stimulant, counterirritant, stomachic, carminative. Parts utilized Roots, leaves, seeds. Uses Folkloric Decoction used as mouthwash for toothache; rubifacient in alopeicia and skin diseases. Liniment used in rheumatism. Infusion used as gargle for afflictions of the throat. Juice of leaves boiled and applied externally for scabies. Ointment mixed with lard used againsst Tinea capitis. Mixed with brandy and anise, used as a febrifuge in malaria. Used in shellfish and mushroom poisoning. Mixed with honey and ginger, used by Malay as abortifacient. Roots used as antihelmintic. Others Culinary: A kitchen essenntial; a condiment and spice since early times. Availability Wild-crafted. |
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