Hot _ blind chilli

CHEMICALS AND CHEMICAL PROPERTIES
The blind chillies taste hot and spicy, entering the spleen and stomach meridians. Root chilli java spicy and warm taste.
Blind chili contains piperine, chavicine, palmitic acids, tetrahydropiperic acids, 1-undecylenyl-3,4-methylenedioxy benzene, piperidine, oil, isobutyid-trans-2-trans-4-dienamide, and sesamin. Piperine has antipyretic, analgesic, anti-inflammatory, and compresses the central nervous system. The root part contains piperine, piplartine, and piperlonguniinine.

PART USED
Fruit that is old but not ripe, roots, and leaves, dried.

LNDIKASI:
Blind chillies can be used to overcome

• stomach cramps, vomiting, flatulence, heartburn,
• dysentery, diarrhea,
• difficult bowel movements in people with liver disease,
• headache, toothache,
• cough, fever,
• a slimy nose,
• impotence,
• difficult childbirth,
• neurastenia, and
• low blood pressure.

The root section can be used to

• bloating, disturbed digestion,
• can not get pregnant because of cold uterus,
• clean the uterus after childbirth,
• the body feels weak,
• stroke,
• rheumatism, gout, and low back pain.

Leaves can be used to overcome

• stomach cramps and
• tooth ache.