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Black Pepper

Black Pepper (호초, 胡椒) is recorded in the Donguibogam as a interior-warming herb. Its nature is greatly warm and its taste pungent, associated with the Stomach, Large Intestine meridians. Traditional uses recorded in the text include warms the stomach, dispels cold, descends qi, resolves phlegm, relieves cold-type abdominal pain. Caution: Very hot and pungent; not suited to heat-excess conditions, dry mouth, or red tongue signs.

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 stomach Cold-type abdominal pain Diarrhea

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

Used as a decoction or powder of the crushed peppercorn.

This describes traditional preparation recorded in the classics, not a recommendation for use today. DonguiHub does not provide dosage guidance — consult a qualified professional before using any herb.

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.

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.