Pippali (Long Pepper): Benefits and Uses
Pippali is a sharp Ayurvedic pepper used for cough, congestion and digestion, and in trikatu. Simple ways to use a pinch and who should avoid it.
Important: this remedy is only a supportive home measure. Keep taking any medicine your doctor has prescribed, monitor your readings, and consult your doctor before adding anything new.
Why pippali is used this way
Pippali (long pepper) is a slender, catkin-like pepper that is sharper than black pepper. With dry ginger and black pepper it forms trikatu, Ayurveda's classic warming trio.
Pippali is one of the most used herbs in Ayurvedic cough and digestion formulas, such as sitopaladi churna and trikatu. It is hotter than black pepper and is used in small pinches.
In the kitchen a pinch of roasted pippali powder can go into a winter rasam or be licked with honey for a few days during a cold.
Ingredients
- 2 to 3 pippali pieces
- 1 tsp honey (for adults)
How to prepare
- Dry-roast pippali lightly and grind it.
- Mix a small pinch with honey.
How to use
- Lick slowly once a day for two or three days during a cold.
- Or add a pinch to a pot of rasam or dal.
Helpful habits
- Buy whole pippali and grind a little at a time.
Precautions
- Do not use for more than a few days at a time.
- Very heating; avoid with acidity, ulcers, pregnancy and in children.
- Traditional use; scientific evidence is limited. Do not stop prescribed medicine.
Frequently asked questions
Is pippali the same as black pepper?
- No, it is a different plant with a long, catkin-like fruit.
Is pippali good for weight loss?
- It is part of trikatu, but no spice melts fat; diet and activity matter more.
How much pippali is a pinch?
- Less than a quarter teaspoon of powder.
