Pippali (Long pepper, Piper longum, Indian long pepper) stimulates digestive fire and can be used to treat indigestion, dyspepsia, flatulence, vomiting and loss of appetite.
Pippali is a flowering vine in the family Piperaceae. The fruit of pippali is used to make spice and medicine. It is often used in combination with other herbs in Ayurvedic remedies. Pippali is cultivated for its fruit used as a spice and an ingredient of Ayurvedic medicine. The fruits of long pepper contain the a pungent compound – alkaloid piperine, which contributes to its hot and spicy taste.
Long pepper first was documented in ancient Indian textbooks of Ayurveda for its medicinal and dietary uses. In ancient time, it was an important and well-known spice in Eruope. But after chili peppers was introduced from the American Continents to the rest of the world, long pepper was replaced by chili pepper in dietary use. Today, long pepper is rarely used for cooking in European cuisines, but it can still be found in Indian vegetable markets and grocery stores.
Like other peppers (chili pepper and black pepper), pippali is also a strong appetizer, digestive stimulant, and anti flatulent. It helps the digestive system to better absorb nutrients. Long pepper warms gastrointestinal tract, dispels coldness and mucus in stomach and intestine. It makes a person feel hungry, dries up mucus-mixed stool, treats diarrhoea from cold symptoms, and relieves vomiting, flatulence and constipation.
How to use pippali to treat ailments?
To treat the disorders of digestive system, you can take half to one gram of pippali powder with sugar or honey or milk, twice a day.
Please note, due to its strong hot and drying properties, pippali should not be used for the person who suffers from a disease that is associated with the symptoms of hotness and dryness. Precautions should be taken.
