Digestion10 min
A Pinch of Trikatu Before a Heavy Lunch
Trikatu, a mix of dry ginger, black pepper and pippali, taken as a tiny pinch with honey before a heavy meal on sluggish days.
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.
Using pippali sensibly at home
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.
Trikatu means 'three pungents'. Ayurveda uses it to kindle agni, the digestive fire, when appetite is low and meals feel heavy. It is very hot, so a pinch is enough and it is not for daily use.
Ingredients
- Equal parts sonth, black pepper and pippali powder
- ½ tsp honey (adults)
How to prepare
- Mix the three powders and store in a small jar.
- Take a small pinch and mix with honey.
How to use
- Lick 15 minutes before a heavy lunch, occasionally.
- Keep the meal itself moderate.
Helpful habits
- Buy whole pippali and grind a little at a time.
Precautions
- Not for people with acidity, ulcers, piles or in summer heat.
- Very heating; avoid with acidity, ulcers, pregnancy and in children.
- A home remedy, not a treatment. See a doctor if symptoms last more than a few days or get worse.
Frequently asked questions
Can I add trikatu to food instead?
- Yes, a pinch in soups or dal works well.
Is trikatu good for weight loss?
- Evidence is weak; it is a digestive spice, not a fat burner.
How much pippali is a pinch?
- Less than a quarter teaspoon of powder.
