Pipali Powder improves digestion and effectively treats respiratory disorders like asthma, bronchitis, COPD and cough.
Popularly known as long pepper or magh it is one of the prestigious herbs of the Ayurvedic system of medicine whose use and acceptance has remained intact since the Vedic era. Called by many names in Sanskrit as kana, magadhi and krishna, pippali is a greyish black, one to three inches long cylindrical fruit that grows on a weak and slender plant.
Pippali has been described as katu (pungent) in taste and laghu(light), snigdha (unctuous), tikshana (sharp) and anushna (neither hot nor cold) in effect. It pacifies vata and kapha but promotes pitta. Its chemical composition consists of a volatile oil and resinous matter and two alkaloids known as piperine and piperlongumine.
Pippali is a powerful stimulant for the digestive and the respiratory systems. It is digestive and carminative. It also has beneficial effects on lung afflictions. Due to its multidimensional effect on the various systems of the body, it has been described as antipyretic, diuretic, aphrodisiac, immuno-stimulant.
Pippali, a tonic, is well known as a catalyst and yogvahi. Its benefits are increased bioavailability and enhanced the absorption of other active ingredients of the medicinal compound.
In Ayurveda, pippali has been in use for the prevention and cure of chest diseases like asthma and bronchitis down the ages. Its therapeutic use clears the sinuses and helps in relieving various respiratory problems like allergies, spasms and infections. In various other diseases like anorexia, constipation, piles and in conditions where liver and spleen functioning needs improvement, pippali is used independently or in various combinations. Some of its common household uses are indicated below.
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.
Acharya Charak has eulogised pippali as one of the best rasayanas which promotes health and ensures overall well-being by improving the qualities of all the living tissues of the body. He has mentioned Pippali vardhman rasayana a specific regime for the kayakalpa therapy where its dose is given in ascending and descending orders. Pippali is used in many other famous classic medicines such as Chyavanprash, Sitopladi churna, Pipplyasava and Chousath prahari pippali. However, many acharyas have cautioned against its single, constant and unmonitored use.
Ingredients: Pippali (Piper longum), Pippali/Long Pepper (Piper Longum), Pippali (Long pepper), Pippali (Long pepper fruit) Piper longum, Pippali Long pepper fruit Piper longum
Basic Dosage: 3 - 6 grams daily.
Packaging Size: 100 grams