Water-pepper
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| Persicaria hydropiper (L.) Spach |
Water-pepper or Water pepper (Persicaria hydropiper, syn. Polygonum hydropiper) is a plant of the family Polygonaceae. It grows in damp places and shallow water; a native of the temperate zones of the Northern hemisphere. It has some use as a spice because of its pungent flavour.
[edit] Active ingredients
The water-pepper has the following active ingredients: a bicyclic sesquiterpenoid, polygodial (tadeonal, an unsaturated dialdehyde with a drimane backbone) which has been found responsible for the pungent taste (hence its edibility); rutin (see rue) is the source of the bitter taste impression. Polygodial also appears in an exotic Australian spice, Tasmanian pepper (Tasmannia sp.), and, in small quantity, in the Paracress (Spilanthes acmella).
The plant contains an essential oil (0.5%) which consists of monoterpenoids and sesquiterpenoids: α-pinene, β-pinene, 1,4-cineol, fenchone, α-humulene, β-caryophyllene, trans-β-bergamotene. Carboxylic acids (cinnamic, valeric and caproic acid) and their esters were present in traces. The composition depends strongly on genetic factors.
[edit] References
- Blanchan, Neltje (2002). Wild Flowers: An Aid to Knowledge of Our Wild Flowers and Their Insect Visitors.. Project Gutenberg Literary Archive Foundation.
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