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Botanical Name:
Piper longum
Pippali consists of dried, cut, stem pieces and fruits of
Piper longum Linn, Family Piperaceae
Common Name(s) in English & Indian Languages
Sanskrit: Magadhi, Granthika, Pippalika
Bengali: Pipulmul
English: Piper root
Guajarati: Gantoda, Ganthoda
Hindi: Piparamula
Kannada: Modikaddi, Hippali, Tippali, Modi
Malayalam: Kattuthippaliver, Tippaliveru
Marathi: Pimplimula
Oriya: Pippalimula, Bana Pippalimula
Punjabi: Pippalimula, Magha
Tamil: Kanda Tippili, Ambinadi Desavaram
Telugu: Modi, Madikatta
Urdu: Filfil Daraz
Botanical description:
A slender, aromatic, creeping and perennial shrub up to 7m
high, robust and fairly succulent. Leaves cordate, pointed,
smooth and green on both sides, up to 25 cm long. Root can
reach 60cm in length and 8 cm in diameter; may eventually
become a heavy knotted mass, 8–25 cm wide. Petioles up to 6
cm long; flowers in irregular spadices with lateral root up
to 3m long
Parts used:
Dried rhizome and fruits
Major chemical constituent:
Alkaloids (Piperine, Piperlongumine, Piperlonguminine etc),
Essential Oils.
Therapeutic uses:
• Distension of abdomen due to obstruction to passage of
urine
and stools (Anaha)
• Abdominal lump (Gulma)
• Worm infestation (Krmiroga)
• Diseases of abdomen (Udararoga)
• Diseases due to vata dosa/ neurological disease (Vataroga) |
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