PEPPER

Introduction:

Pippali is an aromatic, slender and creeping herb found in tropical rain forest, widely used as spice and Ayurvedic Herb in India. This climber has leaves similar to beetle leaf and is treated as cousin of Black pepper due to its similarity of taste with it. The fruit is found as fleshy spike which is used in medicines. The root is branched and called Pipari Mul (Ganthoda) and also used in Ayurvedic preparations. Widely used as “Rasayan” in Ayurveda. It is one of the ingredient of “Trikatu”, an Ayurvedic formulation.

Uses:

1. Respiratory System:

Useful in colds, coughs, bronchitis, hiccups and asthma, help to ease congestion. Rejuvenate lungs. Used in treatment of Tuberculosis.

2. Digestive System:

Used to improve appetite and digestion, to treat stomachache, heartburn, indigestion, intestinal gas, worms, diarrhea, cholera etc. and protect against ulcers.

3. Lever disorders:

Protects liver, restricting fibrosis and improving regeneration, prevents jaundice from occurring.

4. Insomnia

Powdered pippali is given with honey for sleeping problems like insomnia (Anidra).

5. Used by women after child birth to strengthen the uterus and enhances milk in mothers. Used to treat menstrual cramps.

6. Used as anti-rheumatic in treatment of arthritis.

7. Used in treatment of headache, toothache, epilepsy, etc.