Botanical Name: Piper longum
- 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
Habitat: South Asian
Harvested: Wild or cultivated
Parts Used: Root
Piper longum is an underground creeper or under-shrub which has a large woody root and numerous creeping, jointed stems that are thickened at the nodes and grows in the sub-tropical climate of the Indian subcontinent. Herbal remedies have become popular, due in part to the lower risk of adverse reactions. Thousands of plants have been used traditionally to treat various diseases. Among them, species of the genus Piper are important medicinal plants used in various systems of medicine. The Piper longum fruit has been used in traditional medicine, including the Ayurvedic system of medicine. Long pepper is a close relative of Piper nigrum, which gives black, green, and white pepper and has a similar but generally hotter flavor.
The leaves are alternate, ovate, spreading, without stipules and with blades varying greatly in size, 5-10 cm long, acuminate and have a cordate base. Flowers are unisexual, green or yellow with berries crowded in a black spike, 1 to 3 cm long and 1-3 mm in diameter. When chewed it is greenish, slimy with a spicy odour and mild pungent smell, slightly different from that of black pepper. Flowers grow in solitary spikes. The fruiting spike used as peepali is mainly obtained from various cultivars of P. longum and allied species. The fruits, which grow in fleshy spikes 2-4 cm long and 3-4 mm thick, are oblong, blunt, and blackish-green. The mature spikes are collected and dried as the commercial form of pippali, and the root radix is known as pippalimula. The root of Piper species, under the name peeplamul, is widely used in Ayurvedic medicines. The commercial drug consists almost entirely of transversely cut pieces, which are cylindrical, straight, or slightly curved; some have distinct, swollen internodes exhibiting a number of leaf and rootlet scars. The surface is a dirty light brown. The drug has a peculiar odor and a pungent bitter taste that produces numbness on the tongue.
How to use:
Decoctions are suitable for roots, barks, large seeds & berries, and other dense material. The simple way to make decoction is, in a saucepan, add 1 tablespoon of dried herbs to 1 cup of water. Bring the water to boil, reduce heat and simmer for 30-60 minutes. Strain and squeeze out as much as liquid as possible and enjoy!
- You can sweeten your herbal decoctions with a bit of honey, natural fruit juice, stevia leaves powder and or licorice root powder.
You should consult with a qualified healthcare practitioner before using any herbal products, particularly if you are pregnant, nursing, or on any medications.
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