#WhitePepper

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.