|
|
Black Pepper (India)
|
Botanical Name: Piper nigrum
Common Method Of Extraction: Steam distillation
Parts Used: Peppercorns
Note Classification: Middle to base
Aroma: Hot, sharp, bright, fruity, and spicy odor
Largest Producing Countries: India, Malaysia, Madagascar, China, Indonesia
Size: 1000ml
|
Benefits: Anaemia, arthritis, catarrh, cellulite, chilblains, chills, cholera, cold, colic, constipation, cough, diarrhea, dysentery, dyspepsia, dysuria, encourages bravery and courage, fevers, flatulence, heartburn, helps resolve past emotional issues, increases alertness and improves concentration, influenza, loss of appetite, muscular aches and pains, nausea, neuralgia, poor circulation and muscle tone, quinsy, rheumatic pain, sprains, stiffness, toothache, vertigo, and vomiting.
|
|
Ingredients:
Properties: Analgesic, anticatarrhal, antimicrobial, antiseptic, antispasmodic, anti-toxic, aperitif, aphrodisiac, bactericidal, carminative, diaphoretic, digestive, diuretic, expectorant, febrifuge, laxative, rubefacient, stimulant, stomachic, tonic (especially of the spleen).
|
Back
|
|
|
|