Last Updated on June 1, 2025 by Nico
In addition to being a spicy addition to an alcoholic drink, peppercorn tincture offers has a range of medicinal benefits. From supporting nutrient absorption to helping digestion, this is a great herbal remedy to have on hand.
Peppercorns, particularly black peppercorns (piper nigrum), have been used in herbal medicine for a long time. While it was valued as a seasoning, it was (and still is!) also used to treat digestive issues, toothaches, and even colds.
Benefits of black peppercorn
Enhances nutrient absorption – Piperine, a compound in black pepper, increases the bioavailability of nutrients like curcumin, selenium, and vitamins B and C.
Supports digestion – Black pepper stimulates the creation of hydrochloric acid in the stomach, which helps improve digestion and prevent constipation.
Anti-inflammatory – Piperine has been shown to reduce inflammation in the body which can help alleviate pain that inflammation causes.
Rich in cleansing antioxidants – Black pepper contains antioxidants that safeguard cells against oxidative damage and help decrease the likelihood of chronic illnesses.
Improves brain function – Some studies suggest that piperine can improve cognitive function and potentially protect against neurodegenerative diseases.
Can support weight loss – Black pepper can boost metabolism and increase fat-burning processes in the body.
How to make peppercorn tincture
Tools
An airtight container with a plastic lid – I use a glass mason jar with parchment paper between the metal lid and tincture or extraction to prevent the alcohol from corroding the metal.
Small amber glass dropper bottle – I use these
Cheesecloth or coffee filter
A small funnel
A pepper grinder, mortar and pestle, or food processor – for chopping up the peppercorns
Supplies
Dried peppercorns – I try to find organic and buy mine at our local grocery store.
80-proof vodka (or 40% alcohol) – If you want to avoid alcohol, you can swap out the alcohol for store-bought apple cider vinegar or food-grade glycerin. I buy this bulk raw apple cider vinegar.
For complete measurements, see the printable recipe card below.
Instructions
Add the peppercorns to a food processor and blitz them for a few seconds. You can alternatively mash them in a mortar and pestle or use a pepper grinder. This is to maximise the surface area of the peppercorn that is exposed to the alcohol.
Add the peppercorns to a clean glass jar. Fill the jar ½ full.
Cover them in alcohol completely. Add a tight lid and shake the jar to make sure everything is completely covered.
Date and label the jar. Set it in a cool, dark place away from direct sunlight for 6-8 weeks. You can leave them for less time, but the flavour and medicinal benefits will not be as strong.
After 6-8 weeks, use cheesecloth or a coffee filter to strain off the peppercorns from the liquid. The easiest way I’ve found to do this is to use cheesecloth to filter off the large chunks and then use a coffee filter to filter off the small bits of peppercorn. It’s worth spending a bit of time straining off the tincture and making sure all of the peppercorns have been removed.
Use a funnel to bottle the liquid extract. Date and label the black pepper tincture and store it in a cool place (room temperature is fine) away from sunlight. It’s ready to use!
How much peppercorn tincture to take?
I like to take 1 dropper full (about 20-30 drops) after meals to help with digestion. You can start by taking a small amount and work your way up.
How long does peppercorn tincture last?
This is a tincture I use more rarely than elderberry tincture or lion’s mane tincture, so I tend to make it in small batches.
Like many homemade alcohol-based tinctures, this tincture has a long shelf life if stored away from direct sunlight, and the peppercorns are removed from the final tincture. I like to use the tincture within 1-2 years.
How to make this without alcohol
You can simply swap the alcohol for store-bought apple cider vinegar or food-grade glycerin. Vinegar and glycerin aren’t as good as alcohol at extracting the beneficial compounds or preserving them. I like to consume vinegar-based extracts within about 6 months and glycerin-based extracts within a year.
How to consume peppercorn tincture
Directly – Add the dosage under your tongue, hold it there for 20-30 seconds, and then swallow.
In your favourite drink – For medicinal purposes, add the dosage to water or tea to dilute the flavour and add more nutrients to the drink.
In turmeric tea – You can add the dosage to a cup of turmeric tea to increase your body’s absorption of turmeric’s beneficial compounds.
Added to alcoholic drinks – If you’re using peppercorn tincture to flavour a drink like a bloody mary, simply add a few drops to the drink and taste it. Add more if needed.
Disclaimer – I’m not a medical professional and do not intend to offer medical advice in any content I create. I offer information for educational purposes and, as always, get your physician’s advice or the advice of your qualified healthcare practitioner before trying a new herbal remedy. There are always possible unintended consequences of trying a new herbal remedy such as an allergic reaction or unexpected side effects like interactions with other medication.
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How To Make Black Peppercorn Tincture (Alcohol Extract)
Ingredients
Equipment
Method
- Add the peppercorns to a food processor and blitz them for a few seconds. You can alternatively mash them in a mortar and pestle or use a pepper grinder. This to maximise the surface area of the peppercorn that is exposed to the alcohol.
- Add the peppercorns to a clean glass jar. Fill the jar ½ full.
- Cover them in alcohol completely. Add a tight lid and shake the jar to make sure everything is completely covered.
- Date and label the jar. Set it in a cool, dark place away from direct sunlight for 6-8 weeks. You can leave them for less time, but the flavour and medicinal benefits will not be as strong.
- After 6-8 weeks, use cheesecloth or a coffee filter to strain off the peppercorns from the liquid. The easiest way I’ve found to do this is to use cheesecloth to filter off the large chunks and then use a coffee filter to filter off the small bits of peppercorn. It’s worth spending a bit of time straining off the tincture and making sure all of the peppercorns have been removed.
- Use a funnel to bottle the liquid extract. Date and label the black pepper tincture and store it in a cool place (room temperature is fine) away from sunlight. It’s ready to use!
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