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• Also known as Long pepper
• One of the best
Yogvahi (Bioenhancer)
• Among three dravyas
fKshara, lavan and pippali)
which should not be taken in
excess.

1. Magadhi Available in Magadh
Pradesh (Bangladesh and Nepal)
2. Krishna Due to its Krishna or
black
colour
3. Kola— Because the fruit weighs 1 kola
4. Vishwa— Due to its wide use
5. Vrishya Used as aphrodisiac
6. Shyamvaha—After drying it has
black fruit

1. English- Indian long pepper
2. Hindi- Pipal, Pipli
3. Marathi- Pimpli
4. Punjabi- Maghs, pipal, Pipal
5. Tamil- Tippili, Sirumulam,
Pippallu

As per acharya charak
• Kashar (Alleviates cough)
• Hikkanigrehana (Prevent unwanted hiccups)
• Shiro Virechana (Which clears the head sinuses and
expels out increased cough)
• Vanian (Induces Emesis)
o Triptighan‹t (Reduces excessive thirst)
• Deepniye (Carminative)
• Shoolaprashaman (Alleviates pain)
”

As per acharya Sushruta
• Shiro Virechana (Which clears the
head sinuses and expels out
increased cough)
• Pippalyadi kula (Piperaceae
family ) o Urdhvabhaghar (Best for
Upper
respiratory tract disorders)

• Originated from Samundra
manthan
• Vashishtmuni’s son Story
in
Jaimini Brahmana
o Refemces of Trikatu in
Agni punarana

Aromatic climbing perennial plant
• Leaves- Ovate or Heart shaped
+ Flowers- Come in the rainy
season
o Fruit- Orange yellowish colour,
long thin conical ridges with
embedded spikes.

+ Kingdom: Plantae
• Phylum: Spermatophyta
• Class: Magnoliopsida
• Order: Piperales
• Family: Piperaceae
• Genus: Piper
• Species: longum

1. Pippali- Found in India
2. Gajpippali- Available in Bengal, Assam
by the name of “Chayi”
3. Saihali- Mainly seen in Srilanka, Singapore
etc. Also known as “Jahaji pippali”
4. Vanpippali- Grows in Forest by their own
and has small size, thin and less
Pungent

• Rasa (Taste)- Katu (Pungent)
• Guna (Physical property)- Laghu
(Light), Snigdha (Smooth),
Teekshana (Sharp)
• Veerya (Potency)- Ushna (Hot
potency)
• Vipaka (Post digestion effect)-
Madhur
(Sweet)
• Effect on tridosha— Pacifies Vata
and
kapha Dosha WWW.PLANETAYURVEDA.COC

Maximum available in Roots
. Piperine
2. Methyl piperine
3. Asarinine
4. Longamide
5. Piperundecalidine
6. Piperlongumine

1. Deepani (Appetizing)
2. Vrishya (Aphrodisiac)
3. Pitala (Increases Pitta)
4. Rechana (Expels out motion from
intestines despite of known its
state
i.e. digested or undigested)

1. Shwasa Kasa Udar roga Jwarana
(Alleviates cough, cold, abdominal
disorders and fever)
2. Kushtha prameha gulma
arsha pleehashoola marutana
(Alleviates Skin issues, diabetes,
Abdominal tumours, Piles, Splenic
pain and excessivevata)

o Anticancer
o Bronchodilation
o Hepatoprotective
o Hypocholesteroleiviic
o Anti-inflammatory
o Antiamoebic

Coronary
vasodilation
Antibacterial
+ Anti- obesity
• Immunomodulatory
• Insecticidal and Acaricidal
Anti- arthritic Activity
• Fungicidal
« Anti- diabetic

On Central Nervous System
Medhya (Nervine tonic) and vatahar
(Alleviates vata).
- On Digestive system
Carminative and Vatanulomaka (passes out
vata without any issue),
Shoolaprasharnan (Reduces pain),
Mriduvirechak (Mild purgative)

On Circulatory
system
Pm ifies bltitid and Imprtives Hb
- On Respiratory system
Vanishes Cough, Cold, Rhinitis
Urinary tract system
Acts as diuretic
- Reproductive system
Rotate are Garbhashyasanktichaka (linprt ves
uterine
muscles tonicity) and fruit is aphrodisiac

Charak samhita Vimana Sthana 1/16.

Pippalihas two active alkaloids that mainly
possess anticancer activity i.e Piperine and
piperidine
Results in inhibiting unwanted cell growth by its
dii'ect or indirect effect on
Hedgehog pathway (Signalling pathway for cell
differentiatitin)
Writ/§-catenin pathway (Regulation pathway for
cells functioning)
Notch pathways (Signalling pathway in malignant
cell transformation)

o Known as Srotovahi in
ayurveda which means this herb
reaches our microchannels and
clears out all the obstruction.
• Make our body more potent to
absorb all kinds of nutrients from the
diet we take

Part Used-
• Phal (Fruit)
• Moola (Roots)
Dosage- 1/2 gms

. Vardhman Pippali
rasayan
2. Guda Pippali
. Pippalikhand
4.
Pippalyasavam

1. In Cough
10 gms of each Basil
leaves
Dried ginger
Long pepper
4-6 Elaichi powder
Mix all of them with honey
and have it

2. In Fever
Take píppalì moola- 100 gms
and boil in 400 ml of water and
have it when it reduces to
l00ml.

3. In Headache
Nasal spray of lukewarm Pippali
powder

4. In Insomnia
gms of Pippali chwna with
Of COW'S
glass

5. In Dyspnoea
2gm of Pippali powder mixed with
honey.

6. In Splenomegaly
gm of Pippali fruit and gms of
Pippali Mool powder to be taken after
boiling in 200 ml of water.
" ' "
S
p
l
c
n
o
m
w
,
a
l

7. In Palpitations
Take gm each Pipplai mool and
elaichi powder and should be
consumed with tsp of cow's
ghee.
q

Pippali PPT presentation for BAMS student

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Pippali PPT presentation for BAMS student

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Pippali PPT presentation for BAMS student