Herb Allies: Lemon and Black Pepper

Ayurvedic Herbs

In Ayurveda, we have a lot of "herb allies." Many of these are common fruits, culinary herbs, and plants that we use in our everyday cooking in the west. Sometimes we forget that we have a medicine cabinet in our kitchens. Two of my favorite daily kitchen ingredients is lemon and black pepper. Not only are they a delicious combination when used in cooking, but they are packed with health benefits. Using them more in your food can be a great way to implement Ayurvedic practices in your daily life.

Most of us know lemons as an excellent, flavorful fruit. Lemon along with its peel is used extensively in Ayurveda in food, medicine and also in purification procedure of metalling Ayurvedic ingredients. Using lemon as a whole has many health benefits due to its many nourishing elements like vitamin C, vitamin B6, vitamin A, vitamin E, folate, niacin, thiamin, riboflavin, pantothenic acid, copper, calcium, iron, magnesium, potassium, zinc, phosphorus, and protein. It is a fruit that contains flavonoids, which are composites that provide antioxidant and cancer-fighting properties. It is known to help prevent diabetes, constipation, high blood pressure, fever, indigestion, as well as improves the skin, hair, and teeth. Studies conducted at the American Urological Association highlight the fact that lemon juice can eliminate the occurrence of kidney stones by forming urinary citrate, which prevents the formation of crystals.

The connection between cancer and lemons isn’t something new, for decades, scientists have developed numerous studies to determine its validity. High-dose vitamin C has been studied as a treatment for cancer patients since the 1970s. Lemon extract can successfully destroy malignant cells in a wide range of cancers, including breast cancer, colon cancer, and lung cancer. Several research studies also claim that lemons can destroy cancer much more effectively than chemotherapy.

Black pepper is also a kitchen favorite that is more than just a spice, and it certainly pairs well with lemon! An exciting aspect of Perpertin is that it increases the rate of bioavailability of other herbs or medicinal compounds acting as a "driver" making the properties of an herb more accessible to the body. Black peppercorns have demonstrated itself to have impressive antioxidant and antibacterial effects — which is excellent as well as promoting the health of the digestive tract. These beneficial antioxidants may also help stabilize blood sugar.  Regulation of hyperglycemia is one activity offered by peppercorns and their extracts, ultimately helping reduce free radical damage. Researchers found piperine to aid in the up-regulation of the metabolic rate of resting muscle, which in turn can mitigate obesity and diabetes, making it useful in combating obesity and making it excellent for any diabetic diet plan.

It energizes the taste buds to signal the stomach to create more hydrochloric acid. This particular acid is essential to digest proteins along with other foods within the stomach, which when left undigested result in flatulence, indigestion, diarrhea, constipation as well as acidity. The extra hydrochloric acid released help with avoiding these conditions. To assist in digestion, include a tablespoon (concerning the number of servings being prepared) of freshly ground pepper powder in your meal while cooking. It’ll increase the flavor of the dish while keeping your stomach healthy.

One of my favorite aspects of black pepper is that it can keep your brain active and healthy, longer. It is known to help with cognitive disorders such as Alzheimer's, depression, Parkinson’s, and Epilepsy. Also, just as lemon, it has anti-cancerous properties its anti-inflammatory effect that can reduce and prevent the creation of cancerous cells. By helping with natural detox, black pepper consequently inhibits the growth of cancerous cells. It might also have the ability to prevent specific chemicals that cause cell mutations, resulting in harmful growth. Black pepper and cardamom together can boost the strength of natural killer cells, thus showing anti-cancer ability. The two foods also increase your immune system and have an anti-tumor effect.

In Ayurveda, pepper is often included in tonics for the respiratory system including colds and coughs. It has an expectorant property that can help to break up the mucus as well as phlegm depositions within the respiratory tract, and its particular natural irritant quality. This feature allows you to discharge the mucus from the act of sneezing or even coughing, that removes the material from the body and helps you to cure of whatever infection or even illness caused the deposition in the first place.


The sole purpose of these articles is to provide information about the tradition of Ayurveda. This information is not intended for use in the diagnosis, treatment, cure or prevention of any disease.