Synopsis

Source of validity: Traditional
Rating (out of 5): 2

Black pepper (Piper nigrum) and white pepper (which is simply the ripe seed of the same plant with the outer skin removed) have a longstanding history in traditional medicine systems, particularly Ayurveda and Traditional Chinese Medicine (TCM), for the treatment of coughs, especially those considered "damp" in nature (characterized by phlegm or mucus). In TCM, black pepper is thought to "warm the lungs" and "dispel cold," making it suitable for damp or cold coughs. It is often combined with honey or other herbs as a home remedy to help break up mucus and stimulate expectoration. The pungent quality of pepper is believed to promote circulation and clear dampness. From a scientific perspective, there is limited evidence supporting the use of black or white pepper for coughs. Piperine, the main active component in black pepper, has demonstrated some anti-inflammatory, antioxidant, and possible antimicrobial properties in preclinical studies. However, direct studies assessing efficacy for cough relief in humans are lacking. Some small-scale studies suggest that spicy foods or pungent compounds can transiently relieve cough by stimulating saliva and clearing the throat, but these findings are not robust or specific to pepper. Overall, the use of black or white pepper for cough is primarily supported by tradition, with minimal scientific validation.

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