● Product Type: Whole/TBC/Powder
● English/Common Name: Long Pepper
● Botanical Name: Piper longum
● Indian Names: Pippali
● Origin: India
Pungent and complex, warmer and less sharp than black pepper, with sweet undertones.
A fine, dense powder.
A dark, grayish-black powder.
Long Pepper is the dried fruit of a flowering vine in the pepper family. The fruit consists of many tiny fruitlets embedded in a flower spike. It was historically more popular than black pepper in Europe. Its complex flavor is both pungent and sweet, making it a unique and powerful medicinal spice.
● French: Poivre long
● German: Langer Pfeffer
● Chinese: Bì bá (荜茇)
● Arabic: ل طو ل (Filfil tawil)
● Spanish: Pimienta larga
● Russian: Длинный перец (Dlinnyy perets)
● Japanese: ヒハツ (Hihatsu)
Pippali is one of the most important “heating” spices in Ayurveda. It is a powerful Rasayana (rejuvenator), especially for the lungs and respiratory system. It is a key ingredient in the famous Ayurvedic formula Trikatu. It is used to stimulate digestive fire (Agni), burn toxins (ama), and clear Kapha congestion from the lungs. Despite its pungency, it is considered tridoshic when used appropriately.
● For Respiratory Health: A small pinch of Pippali powder can be mixed with a teaspoon of honey to help soothe coughs and clear congestion.
● For a Digestive Boost: Use a small amount in place of black pepper in your cooking to stimulate digestion.
● Note: Pippali is very potent and should be used in small quantities.
We source our Pippali from the warmer regions of India where the vines produce the most potent and aromatic fruit spikes.
The fruit spikes are harvested and sun-dried until they are hard and gray, then ground into a powerful, pungent powder.
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