胡椒 Black pepper

Original, read line by line 東醫寶鑑 · Tangaek — Decoctions vol. 3

1. 性大溫, 味辛, 無毒.

   Its nature is greatly warm, its taste pungent, and it is non-toxic.

   HomiclubBlack pepper is the fruit of a vine of the pepper family native to southwestern India. Dried unripe it becomes black pepper; soaked ripe and stripped of its skin it becomes white pepper.

2. 下氣溫中去痰, 除藏府中風冷, 止霍亂心腹冷痛, 及主冷痢.

   It sends qi downward, warms the center, and removes phlegm; it clears pungnaeng (風冷, wind cold) within the viscera, stops the cold pain of the heart region and abdomen in gwallan (霍亂, sudden turmoil disorder), and chiefly governs naengri (冷痢, cold dysentery).

3. 殺一切魚ㆍ肉ㆍ鱉ㆍ菌蕈毒.

   It kills every kind of poison from fish, meat, soft-shelled turtle, and mushrooms.

4. 出南方, 形如鼠李子, 調食用之.

   It comes from the southern regions, resembles seorija (鼠李子, buckthorn fruit) in form, and is used in seasoning food.

5. 向陽者爲胡椒, 向陰者爲蓽澄茄. 硏末入藥, 一名浮椒. 《本草》

   Those facing the sun become hocho (胡椒, pepper) and those facing the shade become pilijingga (蓽澄茄, cubeb). Ground to powder it is put into medicine, and it is also called bucho (浮椒). 《Boncho (本草)》

   HomiclubThe account that sun and shade divide pepper from cubeb belongs to the old record. The two are separate species of the same genus, and cubeb can be told apart by the slender stalk left attached to each berry.