HERB HERITAGE: LONG PEPPER / PIPPALI
Herbs are botanical remedies that offer a natural approach to treating illnesses with a superior safety profile and effectiveness. India boasts a rich history of traditional herbal medicine through Ayurveda, which includes a wide array of potent herbs. One such significant herb is Pippali, considered a gift of nature to humanity.
When it comes to bracing yourself against the winter chill, warming Ayurvedic herbs play a vital role in keeping your body balanced and cozy during the colder months. Among these herbs, Pippali stands out as a powerhouse, known for its heating properties that can help stoke your internal fire and ward off the winter blues. In the ancient Indian system of medicine, Ayurveda, incorporating such herbs into your routine during winter is believed to maintain your body’s equilibrium and promote health and vitality. So, whether you sprinkle some Pippali in your hot beverages or infuse it into your meals, embracing the warmth of Ayurvedic herbs can be a comforting and rejuvenating way to navigate through the winter season while staying connected to the ancient wisdom of Ayurveda.
PIPPALI IN VEDIC LITERATURE
Pippali has been frequently mentioned in Vedic literature, specifically in the Atharvaveda where it is referred to as Rasayana, Ksipta Bhesaji, Atividdha Bhesaji, and Vatikrta Bhesaji. Sayana notes its effectiveness in treating conditions such as Dhanurvata, Aksepaka, and Vatavyadhies. According to Hindu mythology, Pippali originated during the Samudramathana alongside Amrita. An account from the Jaiminiya Brahmana recounts how the son of saint Vasistha consumed Pippali to achieve health and wealth. The Koushika Dharmasutra recommends administering Pippali and Sarsapakhanda to neonates for their Medhya properties. Furthermore, Pippali is listed among the Bhesaja Gana of Atharva Parisista and is indicated for Vata Vikaras according to the Kesava Paddhati.
These various references highlight the longstanding usage of Pippali in Indian medicine, dating back over 2000-3000 years. Piper longum, in addition to its culinary use as a spice, boasts a rich history of being utilised in traditional medicine across the globe. Its significance in the Indian traditional medicinal system is detailed in ancient texts such as Charaka Samhita, Susruta Samhita, and Vagbhata’s Astangya Hrdayam among others. All parts of the plant, including the stem, roots, leaves, and fruits, are reportedly used to treat a wide range of ailments. P. longum holds a prominent place in the Ayurveda, Siddha, and Unani systems of medicine for treating various conditions. It is particularly favoured in Indian Ayurvedic practices, with the fruits and roots incorporated into over 100 different formulations to address ailments like colds, asthma, bronchitis, colic, fever, liver and spleen issues, piles, urinary tract diseases, leprosy, rheumatism, gastritis, and dyspepsia, menstrual problems, haemorrhage during child birth, anorexia, gouts, paralysis, epilepsy, antidote against snake and scorpion bites, etc.
It is known by the following synonyms:
Pippali: It gives protection from diseases.
Nagavalleedala: Leaves resemble Piper betel leaves.
Magadhee: More grows in Magadha (South Bihar).
Vaidehee: Grows more in northern Bihar.
Capala: Pungent in nature.
Upakulya: Grows near damp region.
Shoundee: Fruit resembles tiny elephant trunk.
Kana: Having granules or fruits having granules like structure.
Teekshna tandula: Seeds are pungent in taste.
Krishna: Fruit is black in colour.
Kola: Fruit appears as a solidified rod consisting of different small round particles. Usana, Krikara, Katubija, Korangi, Tikta tandula, Shyama, Dantaphala, Magadodbhava, Smrtyahva.
Pippali is considered a powerful Ayurvedic herb that possesses magical properties. This herb has the ability to exhibit antimicrobial effects on both gram positive and gram negative bacteria, making it a potential lifesaver. Pippali can serve as a prophylactic and preventive measure against various chest infections, showcasing its versatility as a medicinal plant.
When used wisely, Pippali has the potential to shield humans from the harmful effects of resistant bacterial strains that are often the root cause of chest infections. In light of the current scenario, there is a growing demand for herbal medicines that offer a higher level of safety and effectiveness.
The dark-coloured fruit and thick branched roots of piper longum are known for their medicinal properties. Through its pharmacological profile, piper longum has been found to possess antimicrobial, antitubercular, neuroprotective, hepatoprotective, respiratory, anti-diabetic, and aphrodisiac properties, as well as acting as a bioavailability enhancer. These effects are attributed to five key Ayurvedic pharmacological properties (ras, veerya, vipak, guna, and prabhav) and various phytoconstituents present in the plant.
Ayurvedic pharmacological properties (Rasapanchaka) of Pippali are:
Rasa: Katu
Guna: Laghu, Snigdha, Teekshna
Vipaka: Madhura
Virya: AnushnasheetaDoshakarma: Vatakapha shamaka
Green or fresh fruit is Guru Guna, Madhura Rasa, Sheeta Veerya and Vatakaphakara Pittahara.
In Ayurvedic texts, Pippali is noted for its various special actions, such as being an aphrodisiac (vrishya), rejuvenating (rasayani), purgative (rechani), and a reliever of kaph and vayu doshas. Its therapeutic use is said to encompass the treatment of dyspnoea (shwas), cough (kaas), obstinate abdominal diseases including ascites (udar), fever (jwar), obstinate skin diseases like leprosy (kushta), urinary disorders including diabetes (prameh), piles (arsha), spleenic disorders (pleeha), colic pain (shool), and rheumatism (amavata).
Pippali has been found to possess two distinct properties based on its form. In its wet form, it is known to exacerbate kapha dosha, while in its dried form, it helps to alleviate kapha and meda, making it a beneficial remedy in shwas and kaas rogas. The dried form of Pippali is often used for medicinal purposes, particularly in treating chronic fever (jeerna jwar), which is akin to long-standing fevers caused by bacterial infections. Additionally, it is believed to be effective in treating fevers caused by hidden pathogens. Many Ayurvedic preparations contain Pippali due to its reputation as a potent bioavailability enhancer.
Given its various properties, it is important to note that Pippali is one of the medicines that should be used with care. Pippali, kshar (alkali) and lavan (salty) are three substances that should be used in moderation, i.e., in small quantities. It has been observed that when Pippali is used in small amounts while taking into consideration the individual’s constitution, timing, environment, and the nature of the disease, it can have miraculous effects. However, if Pippali is consumed in excess, it can lead to the accumulation of doshas. Prolonged use of Pippali can aggravate kaph dosha, and its hot potency can also exacerbate pitta dosha. Due to its yogvahi effects, Pippali should never be used in isolation.
One exception to the long-term use of Pippali is its accepted use as a rasayan, or immune modulator. To maximise its effectiveness, Pippali is recommended to be used in powder or linctus form, along with a suitable anupan (vehicle for medicine delivery). Vardhman Rasayan involves administering specific herbs in gradually increasing doses, followed by tapering towards the end of the procedure.
*The writer is an Ayurveda physician, DST Woman Scientist A, AIIMS New Delhi, and founder of Pratha Ayurveda.
