Botanical Name: Piper longum

Common Name:

English: Long Pepper
Ayurvedic: Pippali, Maagadhi, Granthika, Pippalika, Maagadha, Maagadhaa, Maagadhikaa, Magadhodbhavaa, Vaidehi, Upkulyaa, Pippalikam, Chapalaa, Kanaa, Krishnaa. Uushnaa, Shaundi, Kolaa, Tikshna-tandulaa
Unani: Filfil Daraaz, Daarfilfil.
Also, known as: Long Pepper, Jaborandi, Dee Plee, Thippili, Arisi Thippili, Thippiliver, Bi Bo, Pipulmul, Piper Root, Gantoda, Ganthoda, Piparamula, Modikaddi, Hippali, Tippali, Modi, Kattuthippaliver, Tippaliveru, Pimplimula, Pippalimula, Bana Pippalimula, Pippalimula, Magha, Kanda Tippili, Ambinadi Desavaram, Madikatta, Pipoli, Pipul, Pipil, Dulgiyat Piper, Bat But, Cheung Jiu, Chang Jiao, Langwerpige Peper, Balinese Pepper, Jaborandi Pepper, Bengal Pepper, Pikk Pipar, Pitkapippuri, Poivre Long, Langer Pfeffer, Stangenpfeffer, Balinesischer Pfeffer, Jaborandi-Pfeffer, Bengalischer Pfeffer, Makropipero, Pipari, Bali (Szigeti) Bors, Bengáli Bors, Cabé Bali, Cabe Jawa, Lada Panjang, Pepe Lungo, Indonaga-Kosho, Hippali, Gajahippali, Morech Ansai, Pilbal, Bakek, Chabai Jawa, Kedawak, Pippla, Pimpli, Pipi, Pipla, Pipali, Piphli, Pieprz Dlugi, Magha, Darfilfil, Chanchala, Magandhi, Kana, Ushana, Tippili, Gajatippili, Podolgovati Poper, Langpeppar, Tippali, Vanapippili, Pippallu Kandandippili, Dok Dipli, Dipli, Dee Plee, Phrik-Hang, Dipli-Chueak, Pi-Pi Ling, Uzun Biber and Pipalli

Origin: India

Harvested: Wild

Parts Used: Root

Disclaimers:

Pippali Root Tea Bag