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Maricha
ØStimulates digestive fire
ØHighly recommended in conditions causing pain with respiration
ØRejuvenates eye sight
ØUseful in conditions caused by infestation of disease causing agents; mainly the external ones
Common Name:
Black Pepper (Eng.)
Sanskrit Name:
Vellaja - Because of its resourcing from climber
Krushna - As its fruits are black in color
Ushana - Its taste is Ushana i.e. Pungent
Suvrutta - Because of the round shape of its fruits
Lt. Name:
Piper nigrum - Piperaceae
Bio Energetics:
Rasa (Taste) - Katu (Pungent)
Guna (Characteristics) - Laghu (Light); Teekshna (Sharp in action)
Veerya (Potency) - Ushna (Warm)
Vipaka (Post digestion effect) - Katu (Pungent)
All this is about dry fruits which are generally used in practice. Its fresh fruits are Guru (Heavy) in character, Madhura (Sweet) in taste and neither warm nor cool in potency.
Chemical Composition:
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Maricha contains about 3% essential oil, whose aroma is dominated (max. 80%) by monoterpenes hydrocarbons: sabinene, β-pinene, limonene, furthermore terpinene, α-pinene, myrcene, Δ3-carene and monoterpene derivatives (borneol, carvone, carvacrol, 1,8-cineol, linalool). Sesquiterpenes make up about 20% of the essential oil: β-caryophyllene, humulene, β-bisabolone and caryophyllene oxide and ketone. Phenylether (eugenol, myristicin, safrole) are found in traces. Loss of monoterpenes due to bad storage conditions (especially for ground pepper) should be avoided.
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The most important odorants organoleptically in Maricha are linalool, α-phellandrene, limonene, myrcene and α-pinene; furthermore, branched-chain aldehydes were found (3-methylbutanal, methylpropanal). The musty flavour of old pepper is attributed to the formation of heterocyclic compounds (2-isopropyl-3-methoxypyrazine, 2,3-diethyl-5-methylpyrazine) in concentrations of about 1 ppb. (Eur. Food Res. Technol.,
209, 16, 1999)
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The pungent principle in pepper is an alkaloid-analog compound, piperine; it is the amide of 5-(2,4-dioxymethylene-phenyl)-hexa-2,4-dienoic acid (piperinic acid) with azinane (piperidine); only the trans,trans conformer contributes to pepper’s pungency. Several piperine-analogs have been isolated from black pepper where the acid carbon backbone is partially hydrogenated (piperanine) or two carbon atoms longer (piperettine); amides of piperinic acid with pyrrolidine (piperyline) or isobutylamine (piperlongumine) have also been isolated. Total content of piperine-analogs in black pepper is about 5%.
Interaction with Modern Medication:
The Piper nigrum extract significantly increases the analgesic activity of diclofenac sodium and pentazocine. – (S. Pooja, R. P. Agrawal, P. Nyati, V. Savita, P. Phadnis: Analgesic Activity Of Piper Nigrum Extract Per Se And Its Interaction With Diclofenac Sodium And Pentazocine In Albino Mice. The Internet Journal of Pharmacology. 2007. Volume 5 Number 1.)
Effect on Tridosha (Three bio humors):
Maricha pacifies Vata and Kapha Doshas i.e. useful in disturbances caused by the aggravation of Kapha and Vata because of it is highly recommended in loss of appetite.
Actions according to Ayurveda:
Deepana - Maricha stimulates digestive fire
Swas shoola hara - Maricha is highly recommended in conditions causing pain with respiration
Krumi hara - Maricha is useful in conditions caused by infestation of disease causing agents; mainly the external ones
Avrushya - Decreases libido
Chakshushya - Maricha rejuvenates eye sight
Medicinal Value:
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The 5th century Syriac Book of Medicines prescribes Maricha for such illnesses as constipation, diarrhea, earache, gangrene, heart disease, hernia, hoarseness, indigestion, insect bites, insomnia, joint pain, liver problems, lung disease, oral abscesses, sunburn, tooth decay, and toothaches.
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Maricha is prescribed in dyspepsia, flatulence, diarrhea and as a febrifuge in intermittent fevers. It is also indicated in viral hepatitis.
Useful Part:
Fruits
Adulteration:
Fruits of Papaya
Doses:
Powder of dry fruits - 1/2 -1 gm
Some Combinations with Maricha:
Marichadi gutita, Marichadi tail, Marichadi churna, Marichadya ghruta
Some important notes about Maricha:
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Maricha
