Thippali is a flowering plant in the family of piperaceae. Hence it has several health benefits mainly used to cure diseases and increased immunity. Similarly pippali means drink and digest and is used as a spice in Indian cooking.  It is known for its various capabilities like curing cough, cold, and digestion problems, removing toxins, digestive issues and many more.

The fruit of the long pepper plants is called “Arisi Thippali” and the root is called “kadanthippali” Long pepper has a taste similar to, but hotter than pepper cones.

Pippali is an effective home remedy in managing cough and cold. Swallowing pippali powder along with honey after lunch and dinner helps release mucus from the air passage due to its expectorant properties thus allowing the patient to breathe easy.

Thippali powder fried in ghee and taken in dose of one to two grams twice a day for cough and cold for diarrhoea due to indigestion. One to six grams thippali powder is mixed with 200 to 300 of butter milk and given.



Thippali is rich in alkaloids, beta sitosterol and analgesic. It also has a ton of eugenol, glycosides, piperine, resins, sugar, saturated fat, essential oil, volatile oil, piplartine, myrcene, terpenoids, quercetin, triacontane and sylvatine these are all essential nutrients.

Fruit of this plant are slight yellow to orange in colour and pungent in taste. Pippali is effective home remedy in managing cough and cold. Swallowing pippali powder along with honey after lunch and dinner helps release mucus from the air passage.


In Ayurveda medicine the herb is said to be a good rejuvenation and helps improve vitality; and is employed as a tonic to stimulate appetite it is also being used against stomach ache, spleen diseases, tumours, indigestion, epilepsy, flatulence, gout, laryngitis etc.

Thippali is used in the preparation of pickles and health stimulants like chawanprash. And also for imparting flavor and pungency to beverages. Piper longum is most commonly used as an expectorant to treat respiratory ailments such as asthma, bronchitis, cough, cold etc. and has aphrodisiac, analgesic, carminative properties.


Manage diabetes

Pippali plays an important role to assuaging the blood sugar levels of the body. The production of insulin from B-pancreative cells becomes active on taking pippali churna. It helps to reduce the breakdown of starch into glucose which in turn leads to low blood glucose levels.

Shield against infections

It is used as shield against various infections. It has strong anti-viral, anti-bacterial, anti fungal properties. Pippali is not only used for removing bacteria or germs from the body but also treating and healing wounds.


The aromatic spice effectively detoxifies the body by removing AMA toxins and reduces sudden hunger pangs and craving for unhealthy foods, it improves digestion and reduces the accumulation of bad cholesterol in the body  


Pippali has been used since time immemorial for managing the heavy menstrual flow and combating menstrual cramps, ancient healers used to give pippali powder to induce contractions during delivery


Pippali is used as a remedy for kapha aggravating disorders like asthma, bronchitis, copd, cough and cold symptoms and also help in removing phlegm deposits from the respiratory tract


Imbued with excellent carminative and digestive properties, the potent and anti-flatulent properties reduce the formation of gas in the alimentary canal. Thus reducing flautence, bloating, constipation and abdominal digestions. The herb prevents the formation of excessive gas in the stomach


Pippali contains anti-bacterial and anti-diarrhoea properties. Consequently it is used for removing bacteria from the intestinal infections. The dried fruit powder not only removes the toxins from the body but also effectively reduces the frequency of stools


Pipplai showcases katu(pungent) rasa. It is blessed with laghu and tikshna gunas it has hot potency and sweet metabolic property. The bio active ingredients in the aromatic herb. Aggravate the pitta doshas and balance vata doshas and kapha dosha


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