Kaalo Marich, कालो मरिच , गोलमरिच, Piper nigrum, ~ NepalAyurveds.com

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Kaalo Marich, कालो मरिच , गोलमरिच, Piper nigrum,

यो गर्मी स्थानका १५०० मिटरसम्म राम्रो खेती हुन्छ । गोलो हरियो गेडा रातो भइ कालो हुन्छ । यो जुनसुकै रूखहरूमा लाग्ने लतावर्गको यो महँगो मसला हो । यसको कन्द केही कालो फुस्रो रङको धेरै महङ्गोमा बिक्न सक्छ । सुगन्धित, गरम, अग्निद्दीपक, तीक्ष्ण, उत्तेजक कफग्रस्त खोकी, दम, पिनासनाशक भएकाले चिसो लागेमा प्रयोग गरिन्छ । त्रिकटु (सौंठ, पिपला र मरिच) मन्दअग्निमा चिसो ठन्डा बढ्दा आवश्यक हुन्छ। वायु शरीरमा बढ्यो भने मरिच र नुन पानीसँग खानुपर्छ । ठन्डाले सुन्निएमा, कफ, पिनासमा मरिच उपयोग गर्न जान्नुपर्छ । सदा बानी गर्नु हुँदैन किनकि मुटु-कलेजो र मृगौलालाई यसको पिरोले असर पुऱ्याउँछ । फोक्सो सुन्निएकोमा

एकदम छिटो लाभ पुऱ्याउँछ । मात्रा : आधा ग्राम ३-५ पटक ।

परिचय

कालो मरिच (Piper nigrum) नेपालमा गोलमरिच, कालो मरिच वा मरिचको रूपमा चिनिन्छ। यो एक महत्त्वपूर्ण मसला र औषधीय गुण भएको बोट हो। यो लतावर्गको वनस्पति हो र यसको खेती गर्मी जलवायु भएका ठाउँमा गरिन्छ। यसको फल (गेडा) हरियो देखि रातो र पछि कालो बन्छ। यो विश्वभर प्रसिद्ध मसलाको रूपमा प्रयोग हुने गर्दछ। नेपालमा यसको खेती मध्य पहाडी क्षेत्रदेखि तराईसम्म गरिन्छ। यसको स्वाद पिरो, सुगन्धित र औषधीय गुणले भरपूर हुन्छ।

नेपाल र अन्य देशहरूमा उपलब्धता

कालो मरिच मुख्यतया दक्षिण भारत (केरला, कर्नाटक, तमिलनाडु), श्रीलंका, इन्डोनेसिया, भियतनाम, ब्राजिल र अन्य उष्णप्रदेशीय देशहरूमा उत्पादन हुन्छ। नेपालमा यो चितवन, काभ्रे, पाल्पा, स्याङ्जा, इलाम जस्ता जिल्लाहरूमा सीमित मात्रामा उत्पादन गरिन्छ। यसको माग धेरै भएकाले नेपालले विदेशबाट पनि आयात गर्ने गर्दछ।

भौतिक गुणहरू

बोट: यो लहरेदार बोट हो जुन अरू रूखहरूमा ओर्लिन्छ।
पात: हरिया, चम्किला, मसिना र हृदय आकारका हुन्छन्।
फूल: सेता वा हल्का हरिया रङ्गका साना फूलहरू फुल्छन्।
फल (गेडा): सुरुमा हरियो, पाकेपछि रातो र सुकाएपछि कालो बन्छ।
स्वाद: तीखो, पिरो र सुगन्धित।

औषधीय गुणहरू

कालो मरिचमा निम्न औषधीय गुणहरू पाइन्छन्:

अग्निदीपक (पाचन शक्ति बढाउने): यसले पाचन प्रणालीलाई सुधार गर्छ।
कफनाशक: खोकी, दम, सर्दी र नाक बग्ने समस्यामा लाभदायक।
वातशामक: वायु विकार (ग्यास, पेट फुल्ने) कम गर्छ।
उत्तेजक: शरीरमा रक्तसंचार बढाउँछ।
ज्वरनाशक: चिसो लागेमा यसको प्रयोग गरिन्छ।

फाइदाहरू

पेटको अम्लीयता, ग्यास, अपच जस्ता समस्याहरू कम गर्छ।
सर्दी, खोकी, अस्थमा र श्वासप्रश्वास समस्यामा राम्रो असर गर्छ।
शरीरको इम्युनिटी बढाउँछ।
जोडको दुखाइमा पनि फाइदा गर्छ।

प्रयोग विधि

मसलाको रूपमा: यसलाई धूलो पारेर खानामा हालिन्छ।
औषधिको रूपमा:

चिसो लागेमा कालो मरिच, हल्का गरम पानी र मरीच पिउने।
खोकी भएमा शहदसँग मिसाएर खाने।
त्रिकटु (सौंठ, पिप्ला, मरिच) मिसाएर मन्दाग्निमा प्रयोग गर्ने।

तेलको रूपमा: जोड दुखाइमा मरिचको तेलले मालिश गर्ने।

उत्पादन, संकलन र संरक्षण

बीउँ रोप्ने: यसको बीउ वा काटेर लगाइने टुक्राबाट खेती गरिन्छ।
हरियो गेडा संकलन: फूल फुल्नेको ६-८ महिनापछि हरियो गेडा तोडिन्छ।
कालो मरिच बनाउने: हरियो गेडालाई धूपमा सुकाएर कालो बनाइन्छ।
सेतो मरिच बनाउने: पाकेको रातो गेडालाई पानीमा धोएर छोल्का हटाइन्छ र सेतो बनाइन्छ।
संरक्षण: सुकेको मरिचलाई एयरटाइट कन्टेनरमा राख्नुपर्छ।

निष्कर्ष

कालो मरिच नेपाल र विश्वभर प्रसिद्ध मसला र औषधीय पदार्थ हो। यसले स्वास्थ्यका लागि धेरै फाइदा गर्छ तर अति प्रयोगले मुटु, कलेजो र मृगौलालाई नोक्सान पुर्याउन सक्छ। यसको सिमित मात्रामा प्रयोग गर्नुपर्छ। नेपालमा यसको खेती बढाउन सके यसले आर्थिक रूपमा पनि फाइदा गर्न सक्छ। यसरी कालो मरिच हाम्रो दैनिक जीवनमा महत्त्वपूर्ण भूमिका खेल्न सक्छ।

Black pepper, known as "Kaalo Marich" (कालो मरिच) or "Golmarich" in Nepali, is a widely used spice globally. Its scientific name is Piper nigrum, and it's often referred to as the "King of Spices" due to its prominence in culinary traditions.

Introduction

Black pepper is a perennial climbing vine that produces small, round fruits known as peppercorns. These peppercorns are harvested and dried to create the familiar black pepper used in kitchens worldwide. Beyond its culinary applications, black pepper has been valued in traditional medicine for its various health benefits.

Availability in Nepal and Other Countries

In Nepal, black pepper thrives in warm regions up to elevations of about 1,500 meters. It's commonly cultivated in the Terai and lower hilly areas, often grown alongside crops like coconut, areca nut, tea, and coffee. Internationally, black pepper is indigenous to India and extensively cultivated in states such as Kerala, Karnataka, and Maharashtra. Other major producers include Malaysia, Indonesia, Brazil, Sri Lanka, South America, and the West Indies.

Physical Properties

The black pepper plant is a perennial climber that can reach heights of 8-10 meters, using trees or other supports to grow. Its leaves are almost oval, dark green on top, and about 8-12 cm long. The plant produces tiny flowers on long spikes, which develop into small, round fruits. These fruits are green when unripe, turning red upon maturity. Once harvested and dried, they become the black peppercorns familiar in culinary use.

Medicinal Properties

Black pepper is renowned for its medicinal qualities, including:

Digestive Aid: Stimulates the digestive system, helping alleviate indigestion and bloating.
Respiratory Relief: Acts as a decongestant, beneficial in treating coughs and colds.
Anti-inflammatory: Contains compounds that reduce inflammation, aiding conditions like arthritis.
Antioxidant: Neutralizes harmful free radicals, contributing to overall health.
Antimicrobial: Exhibits properties that combat various microbes, supporting immune function.

Advantages and Uses

Black pepper offers numerous benefits and applications:

Culinary Uses: Enhances flavor in a wide array of dishes, from soups and salads to meats and sauces.
Traditional Medicine: Utilized to treat ailments such as sore throats, fevers, and digestive issues.
Weight Management: Believed to boost metabolism and aid in fat digestion.
Skin Care: Applied in various remedies to address skin conditions.
Hair Care: Used in tonics to promote healthy hair growth.

Methods of Use

Black pepper can be utilized in various forms

As a Spice: Ground peppercorns are added to dishes for flavor and digestive benefits.
Herbal Tea: Crushed peppercorns combined with lemon juice and ginger, boiled, and sweetened with honey, serve as a remedy for colds and digestive discomfort.
Decoction: Roasted and crushed peppercorns boiled in water, often with cumin, to alleviate digestive issues.
Topical Application: Pepper-infused oils or salves applied to the skin for pain relief and to reduce inflammation.

Harvesting and Preservation

Black pepper vines begin to bear fruit in their third year, reaching peak production around the seventh or eighth year. The berries are harvested when they transition from green to a reddish hue. Post-harvest, the berries are dipped in boiling water for about 10 minutes, initiating the fermentation process that turns them black. They are then sun-dried for approximately 14 days until the moisture content reduces to about 12%. Proper drying ensures the characteristic wrinkled appearance and pungent aroma of quality black pepper.

Conclusion

Black pepper (Piper nigrum) holds a significant place in both culinary and medicinal realms. Its cultivation in Nepal and other tropical regions supports local economies and offers a versatile spice valued worldwide. Beyond enhancing the flavor of countless dishes, black pepper provides various health benefits, making it a staple in traditional remedies. Proper cultivation, harvesting, and preservation practices ensure the continued availability and quality of this esteemed spice.

Reference

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