Pippali

Description :
A slender aromatic climber rooting at the nodes, the branches are erect, swollen at the nodes. Leaves are alternate, ovate-oblong, entire, smooth, thin with reticulate venation; veins raised beneath. Flowers in solitary spikes, fruits are berries, small red when ripe. The mature spikes when dried is called pippali.

Details :
Common Name :Long Pepper, Pippali , Bengal Pepper, Indonesian Long Pepper, Java Pepper
Botanical Name :Piper longum
English Name : Long pepper
Hindi Name : Pipli, Pipal
Malayalam Name : Thippali
Gujrati Name : Gantoda
Marathi Name : Pimplimula
Oriya Name : pippalimula
Punjabi Name : Pippalimula,Magha
Tamil Name : kanda Tippili,Ambinadi Desavaram
Telgu Name : Modi,Madikatta
Urdu Name : Filfil Daraz

Part Used   :  Dried spikes, Root,Fruits

Medicinal Uses :

• Pippali is a very good medicine for chronic but non-specific febrile conditions. Half a gram of its dried powder should be taken twice a day with a little jaggary.
• One gram each of the harad and pippali powder, which is known as abhya-pippali churana, (if taken twice a day mixed with honey), is a good recipe for the patients who complain of passing incomplete and mucous-mixed stool several times in a day.
• People, who have gas formation and abdominal distention with the intake of milk, are advised to boil a small piece of pippali along with milk.
• Pippali is also helpful in sporadic chest infections and sinus problems. It can be taken half to one gram twice a day with honey.

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