#PiperNigrum

Black pepper, or พริกไทยดำ (phrik thai dam) in Thai, has long sat at the intersection of flavor and health. Known as the “king of spices,” the dried berries of the Piper nigrum vine are as much a traditional remedy as a kitchen staple. In Thailand and beyond, ancient wisdom about pepper’s healing powers is now being explored through modern science, validating some uses while refining others.

In Thai culture, pepper holds a respected place in herbal practice. It is not only a flavor enhancer but a warming remedy believed to stimulate digestion, support vitality, and ease respiratory symptoms. Across Southeast Asia, pepper features in carminative blends and tonic preparations intended to help with digestion, gas, coughs, and mild infections. As interest grows in natural therapies and functional foods, pepper sits at the center of efforts to connect time-honored practices with evidence-based medicine. The Thai story of pepper is one of continuity, curiosity, and practical health.

For centuries, black pepper—known in Thai as ‘พริกไทยดำ’ (phrik thai dam)—has captivated not just the kitchen but also traditional medicine cabinets across Thailand and the world. Revered as the “king of spices,” this small, spiky fruit, obtained from the dried, nearly ripe berries of the Piper nigrum L. vine, is far more than a mere culinary delight. Thai wisdom has long prized black pepper’s health benefits, and recently, modern clinical research is beginning to catch up, exploring the complex chemistry and validating some claims that have accompanied the spice’s use for generations.

White pepper, known locally in Thailand as “prik thai lon” (พริกไทยล่อน), is one of the best-loved and most frequently used spices in Thai kitchens and traditional medicine alike. Yet behind this familiar seasoning—the dried, de-husked ripe fruit of the Piper nigrum L. plant—lies a fascinating story of how centuries-old herbal wisdom has begun to intersect with the discoveries of modern pharmacology. As Thai herbal remedies gain new respect and scrutiny on the world stage, prik thai lon stands as a shining example of the complexity, promise, and cautions involved in bringing traditional botanicals into contemporary health practice.

White pepper, known in Thailand as prik thai lon, sits at the heart of Thai cuisine and traditional healing. The dried, de-husked seeds come from the Piper nigrum plant and have long carried both flavor and medicinal promise. Today, evolving pharmacology is examining centuries-old herbal use, offering a nuanced view of how traditional botanicals may fit into contemporary health practice for Thai readers.

White pepper is produced by harvesting ripe red pepper berries, removing the outer skin, and drying the pale seeds inside. In Thai kitchens, these peppercorns provide a gentle heat that balances flavors in soups, stir-fries, and dipping sauces. Beyond taste, Thai and regional healing traditions have used white pepper as a digestive aid, a respiratory supporter, and a general warming tonic. Data from ethnobotanical records and regional practices show its roles across ancient Chinese, Indian (Ayurvedic), and Southeast Asian healing systems, where it is valued for digestion, respiration, and vitality.