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Black Pepper is among the most traded spices in the world. Its importance was such that in ancient trade black pepper was often referred to as black gold. There are many reasons why natives of Europe braved high seas and harsh weather to reach the Malabar coast just to get their hands on this precious commodity. 

Black pepper has been part of Ayurvedic medicine for thousands of years. Modern science suggests that black pepper is a powerful antioxidant that mops up harmful substances from the body resulting from an unhealthy diet, too much alcohol, and tobacco consumption. 

Black pepper also has anti-inflammatory properties which helps deal with a range of diseases, including autoimmune diseases, such as rheumatoid arthritis. It can also help the body better absorb certain beneficial compounds, such as resveratrol that protect against heart disease, cancer, Alzheimer's, and diabetes.

Black pepper also improves the absorption of curcumin, which is the active ingredient in the popular anti-inflammatory spice turmeric. Another compound beta-carotene, found in vegetables and fruits, is also absorbed by black pepper. Beta-carotene functions as a powerful antioxidant that fights against cellular damage. 

Black pepper may also have cancer-fighting properties. Studies have found that black pepper reduced the reproduction of breast, prostate, and colon cancer cells and encouraged cancer cells to die. Black pepper also shows promising effects in minimizing multi-drug resistance in cancer cells, which potentially reduces the effectiveness of chemotherapy.

Black pepper is among the most important spices used in Ayurveda medicine. Along with long pepper and ginger, it forms the herbal preparation called trikatu, an important ingredient in many Ayurvedic formulations. It helps improve digestion, aids in weight loss, alleviates skin pigmentation issues and arthritis pain, and fights depression.

So, there were plenty of reasons for the ancients to find a way to acquire this precious commodity, no matter what the risks were. Black pepper continues to be a staple in Ayurveda today, with its vast array of medicinal qualities virtually unmatched by any other spice or herb. 

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