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Pippali / Long Pepper

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Pippali / Long Pepper

Pippali / Long Pepper

BOTANICAL NAME

PIPER LONGUM

FAMILY

PIPERACEAE

HINDI

Pipli, Pipli mool, Gazpipal

SANSKRIT NAME

Pippali, Rudhakam, Gonamika, chupula, Magudhi, Kuna, kati, Kola, Krikala

ENGLISH

Long Pepper

KANNADA

Kuna, Thippali balli

TAMIL

Argadi, Kalidi, Kaman, Kanna, Kindigam

MALAYALAM

Chapala, Kana, Magadhi, Pippali

MARATHI

Pimpli

TELUGU

Pippallu

DISTRIBUTION

Pippali is widely cultivated in Cherrapunji region which receives heavy rains with high humidity. North Eash India, Srilanka. Western ghats of kerala, Tamil Nadu, Assam, Bengal, and Nicobar Islands.

PARTS USED

Fruit root

DOSE

Churna: 1/2 to 1 gram

CHEMICAL CONSTITUENTS

Piperlongumine, Piperine, Piplartine, Triacontane, Sesquiterpene hydrocarbon, Carophyllene

AYURVEDIC PROPERTIES

QUALITY (GUNA)

Laghu, Snighdha, Tikshan

TASTE (RASA)

Katu

METABOLISM (VIPAKA)

Madhur

POTENCY (VIRYA)

Sheet

IMPACT (PRABHAVA)

Kashahara

PHARMACOLOGICAL ACTION

THERAPEUTIC USES

SOME OF THE COMMON FORMULATIONS

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