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Photograph of Piper nigrum L. (Black Pepper)
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Black Pepper

호초 (胡椒) · Piper nigrum L.
Interior-warming herb Greatly warm Pungent Stomach, Large Intestine
NatureGreatly warm
TastePungent
MeridiansStomach, Large Intestine
Part usedFruit (peppercorn)
FamilyPiperaceae
CategoryInterior-warming herb
Find by concern: Cold stomachCold-type abdominal painDiarrhea

Overview

Black pepper needs no introduction as a kitchen spice, and the Donguibogam records exactly the role that made it valuable long before refrigeration: warming a cold stomach, and counteracting the toxicity of spoiled fish, meat, and mushrooms. The text also distinguishes its unripe form, picked green, as a separate remedy (蓽澄茄).

In the Donguibogam

東醫
寶鑑
性大溫, 味辛, 無毒. 下氣溫中去痰, 除藏府中風冷, 止霍亂心腹冷痛, 及主冷痢. 殺一切魚ㆍ肉ㆍ鱉ㆍ菌蕈毒.
Source: Donguibogam, Tangaek-pyeon (Herbology volume)
TranslationIts nature is greatly warm, its taste pungent, and it is non-toxic. It brings down qi, warms the center, and resolves phlegm; it removes wind-cold from the viscera, stops cholera-type cold pain of the chest and abdomen, and treats cold-type dysentery. It counters the toxicity of all manner of fish, meat, turtle, and mushroom.

Traditional uses recorded in the Donguibogam

  • Warms the stomach, dispels cold
  • Descends qi, resolves phlegm
  • Relieves cold-type abdominal pain
  • Counters food toxicity

Traditional applications recorded in the classical text

  • Cold-type stomach or abdominal pain
  • Cholera-type vomiting and diarrhea
  • Cold-type dysentery
  • Suspected food poisoning from fish, meat, or mushrooms

Traditional preparation

Decoction or powder 1–4g of the crushed peppercorn.

Cautions

Caution: Very hot and pungent; not suited to heat-excess conditions, dry mouth, or red tongue signs. Culinary amounts are generally fine, but medicinal doses should follow guidance. Consult a professional.
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Frequently asked questions

Is this the same black pepper used in cooking?

Yes — the identical peppercorn. The Donguibogam records the very reason it became a valued spice historically: warming a cold stomach and countering the toxicity of spoiled fish, meat, and mushrooms.

What is bichengga (蓽澄茄) — is it a different herb?

No — the Donguibogam records it as the same plant's unripe, green-picked fruit, listed as a related sub-entry with a similar but slightly distinct traditional use.

Sources