Pippali (Long Pepper) Piper Longum

Long pepper is grown in South India. It is commonly used to support digestive and respiratory system
It's Latin name is Piper Longum. In Ayurveda, it is known by its Sanskrit name 'Pippali'. Piper Longum is a close relative of Piper Nigrum (Black Green and white peppercorns) with a similar but more pungent taste.
This entire shrub is pungent. The plant produces spikes. The small Pippali fruits (about the size of poppy seeds) are sunk on the surface deep into fleshy part. The Pippali from unripe spikes is used for medicine. The root of the plant is called Modi or Pippali-moolam. The root is more suitable for respiratory system.

Names

Latin name: Piper Longum
English name: Indian Long pepper
Sanskrit / Ayurveda name:
Hindi:

Ayurveda Properties

- Rasa: Pungent
- Virya: Heating
- Vipaka: Sweet
- Guna: Light Unctuous Sharp
- Dosha: It may balance or decrease Vata and Kapha. It may aggravate or increase Pitta
- Dhatu: Plasma, Red blood cells, Muscle, Adipose, Bone, Marrow, Male and female reproductive tissues

Uses

- The strong heating effect (Virya) increases digestive enzymes, boost metabolism, help burn fat.
- Helps remove accumulated toxins (Ama)
- Balance blood sugar to help suppress hunger
- It helps common cold and its frequency, relieve chest congestion and cough. It supports healthy lungs. It also acts like a natural herbal antihistamine
- Its carminative property helps with gaseous distension
- It can be applied topically to reduce pain associated with Arthritis. Mix water and Trikatu powder with Mustard oil and water to form the topical ointment.

- It acts as an aphrodisiac, strengthen and energize reproductive organs
- It is used as an ingredient in many Ayurveda formulas. Pippali increases the bioavailability of the other herbs in the formula

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