Black Pepper vs Pot Marjoram

The world's most traded spice, valued in Ayurveda for dramatically enhancing the bioavailability of other herbs and drugs.

Perennial Mediterranean herb between oregano and marjoram in flavor; used in Turkish, Greek and Balkan traditional medicine.

Piperine, Beta-caryophyllene, Limonene, Pinene

carvacrol, thymol, terpinene, rosmarinic acid, flavonoids

Digestive stimulant, Bioavailability enhancer, Respiratory support, Pain relief

Digestive conditions in Greek and Turkish folk medicine, Respiratory infections, Culinary and medicinal use in Aegean region, Used in Dioscorides for multiple conditions

Bioenhancer (increases curcumin absorption 2000%), Thermogenic, Anti-inflammatory, Antioxidant

Antimicrobial, Carminative, Anti-inflammatory, Antioxidant

5-20mg piperine extract or liberal culinary use

2–3 g dried herb as tea; 1–2 mL tincture; diluted essential oil

GI ulcers, Post-abdominal surgery, Drug interactions (alters drug metabolism)

Pregnancy in large medicinal doses, Allergy to Lamiaceae

GI irritation, Sneezing, Drug interaction risk

GI irritation in excess, Rare allergic reactions