long pepper-thipili

Long pepper, with the Sanskrit name pippali, is the predecessor to the word pepper. It was a popular spice in ancient Greece and Rome. It later spread to greater Europe, where it was used to make the mulled medicinal wine hippocras.

We sometimes use it in combination with other herbs in Ayurvedic medicine.

  • Indian long pepper contains a natural ingredient, called piperine. It can fight certain parasites that can infect people. It can also change the lining of the intestines, which allows some drugs and other substances are taken by mouth to be better absorbed by the body.
  • Indian long pepper is used to improve appetite and digestion.
  • It is used for treating stomachache, heartburn, indigestion, intestinal gas, diarrhea, and cholera.
  • It is also used for lung problems that include asthma, bronchitis, and cough.
  • In India some women using long pepper during childbirth and during the 3-6 weeks following childbirth while the uterus returns to normal size.
  • .
  • Avoid its intake during pregnancy and breastfeeding
  • Other uses include treatment of headache, toothache, vitamin B1 deficiency (beriberi), coma, epilepsy, fever, stroke, trouble sleeping (insomnia), leprosy, extreme tiredness, enlarged spleen, muscle pain, nasal discharge, paralysis, psoriasis, intestinal worms, snakebites, tetanus, thirst, tuberculosis, and tumors.

The recommended

dosage is in powder form 0.5-1 gram per day, usually administered after food.

 

long pepper

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