Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, known as a peppercorn, which is usually dried and used as a spice and seasoning. When fresh and fully mature, it is about 5 mm (0.20 in) in diameter and dark red, and contains a single seed, like all drupes. Peppercorns and the ground pepper derived from them may be described simply as pepper, or more precisely as black pepper (cooked and dried unripe fruit), green pepper (dried unripe fruit), or white pepper (ripe fruit seeds).
Flower : Bisexual, sessile in axils of fleshy bracts, arranged in leaf-opposed spikes 5 cm long.
Fruit : Nearly globose, at first dark green, about 6 mm long passing through orange-yellow to dull red when ripe in pendulous spikes 10-15 cm long.
Edible parts : Seed
Ayurvedic usage : Tonsillitis, Dyspepsia, Flatulence, Gonorrhea, Coughs, Haemorrhoids, Fevers, Piles, Elephantiasis, Vomiting, Shellfish poisoning, Mushroom poisoning, Eye diseases, Skin diseases, Chronic rheumatism, Dysentery, Nervous system disorders, Anorexia, Worm infestations, General pains, Heart diseases, Liver, diseases, Colds, Asthma, Dysmenorrhea.
Height : A perennial woody vine growing up to 4 m (13 ft) in height on supporting trees, poles, or trellises
Leaves : Alternate, entire, 5 to 10 cm (2.0 to 3.9 in) long and 3 to 6 cm (1.2 to 2.4 in) across
Related medicinal properties : Abortifacient, Carminative, Diuretic, Pacifies vitiated Kapha and Vatha doshas
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