Black Pepper | whatsinit

About

What it is and where it shows up.

Black pepper (Piper nigrum L.) is the dried fruit of a tropical vine native to the Malabar Coast of India, used globally as a spice and flavoring agent. Its primary bioactive alkaloid, piperine (typically 3–9% by dry weight), imparts the characteristic pungent taste and contributes antioxidant, anti-inflammatory, and drug bioavailability-enhancing properties.

Safety summary

The regulatory and scientific consensus.

At culinary doses, black pepper is considered safe for the general population and is GRAS-listed by the FDA; dietary piperine exposure from food does not cause adverse health effects. High-dose isolated piperine supplements can inhibit drug-metabolizing enzymes, significantly increasing the bioavailability of co-administered drugs and potentially causing unintended adverse drug effects. Animal studies at high bolus piperine doses have shown embryotoxic effects and disturbances of spermatogenesis, warranting caution for pregnant women and those on multiple medications.

Regulatory landscape

What food-safety regulators have decided.

Jurisdiction	Status	Note
EFSA (European Food Safety Authority) (European Union)	Approved	Piperine (FL-no: 14.003), the principal bioactive of black pepper, was evaluated by EFSA's CEF Panel in FGE.86Rev2 (2015) as a flavoring substance. A NOAEL of 5 mg/kg bw/day was established from a 90-day rat dietary study. Black pepper as a whole spice is not restricted as a food additive; piperine derivatives are listed in the EFSA Compendium of Botanicals as substances of potential toxicological concern at high isolated doses, but no ADI or maximum limit applies to culinary use.source
FSSAI (Food Safety and Standards Authority of India) (India)	Approved	Black pepper (Piper nigrum L.) is a notified food spice regulated under FSS (Food Products Standards and Food Additives) Regulations, 2011, Chapter 2.9. Standards specify limits for moisture, piperine content (minimum % on dry basis), volatile oil, total ash, acid-insoluble ash, and microbiological contamination. Product must be free from added colouring matter and extraneous harmful substances.source
FDA (Food and Drug Administration) (United States)	Approved	Black pepper is explicitly listed by the FDA as an example of a GRAS (Generally Recognized as Safe) spice under 21 CFR Part 182. No maximum daily intake is established for whole pepper at culinary use levels. Piperine as a flavoring is also FEMA GRAS-evaluated.source

Who should approach with care

Whose guidance would steer them away.

Pregnancy — High-dose animal studies with isolated piperine have shown embryotoxic effects and maternal reproductive toxicity; piperine supplements should be avoided during pregnancy, though normal culinary use of black pepper is generally considered safe.

Other — Piperine significantly increases the bioavailability of many co-administered drugs (e.g., anticoagulants, anticonvulsants, chemotherapy agents) by inhibiting CYP enzymes and P-glycoprotein; individuals on complex medication regimens should consult a doctor before using high-dose piperine supplements.

Ibs — Piperine alters intestinal membrane dynamics and stimulates gastrointestinal motility, which may exacerbate symptoms such as abdominal discomfort and diarrhea in individuals with irritable bowel syndrome.

Ibd — The GI-irritant properties of piperine at higher doses may worsen mucosal inflammation in individuals with inflammatory bowel disease; moderate culinary use is typically tolerated but supplement-level doses should be avoided.

Research citations

The sources behind this verdict.

1FDA. Understanding How the FDA Regulates Food Additives and GRAS Ingredients. fda.gov
2FSSAI. Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 — Chapter 2.9: Salt, Spices, Condiments and Related Products. fssai.gov.in
3PubMed. The Hidden Power of Black Pepper: Exploring Piperine's Role in Cancer, 2025. pmc.ncbi.nlm.nih.gov
4PubMed. Health Benefits and Risks of Consuming Spices on the Example of Black Pepper and Cinnamon, 2022. pmc.ncbi.nlm.nih.gov
5PubMed. Safety Aspects of the Use of Isolated Piperine Ingested as a Bolus, 2021. pubmed.ncbi.nlm.nih.gov
6PubMed. Determination and risk characterisation of bio-active piperine in black pepper and selected food containing black pepper consumed in Korea, 2021.

Independently researched8 citations