PIPPALI -AN ENIGMA OF FLAVOUR
Long pepper or Pippali is considered as an important & potent drug in Ayurveda having multi-spectral properties. In Indian literature, the first reference about Pippali is found in Vedas, the sacred literature of Hindus where it is believed that Pippali originated during the time of Samudra Manthan. Pippali is a perennial aromatic shrub with a pungent taste. The plant is mainly found in the tropical rainforests of Nepal, India, Indonesia, Malaysia, and Sri Lanka. In India, the plant is distributed from the central Himalayas to Assam, Tamil Nadu, Andhra Pradesh, Madhya Pradesh, Maharashtra, Kerala, Karnataka, the lower hills of West Bengal and the evergreen forests of the Western Ghats. The most utilized parts of this plant are mainly fruits (Pippali) and roots (Pippalimulam). Long pepper was considered one of the major Indian exporters for nearly 2400 years. This plant is mainly utilized as a spice and as a drug in Europe during the medieval period and in the 19th century. It is believed that during the Roman Empire, it was priced about three times more than black pepper. In Roman cookery which especially favoured two tastes of hot and sweet taste, long pepper was highly preferred in their cuisines. In India, the long pepper is mainly used in pickles. The fruit of P. longum has been used as a flavour since ancient times and is used as a preservative in pickles, food items, medicine and traditional drinks. It is mainly used for cooking purposes as a spice. Pippali are used to treat fever, asthma, haemorrhoids, bronchial stress, abdominal pain, inflammation, jaundice, diarrhoea etc. As per ancient scriptures, P. longum is used as a bio enhancer that helps in removing endotoxins from the body. It helps in balancing vitiated Kapha and Vata. Piper longum is generally used as a spice or flavour in cooking purposes. Traditionally, pipali mool is mainly used to treat respiratory disorders such as bronchitis, asthma, and stomach-related disorders such as gynaecological problems, indigestion, asthma, tuberculosis, fever, cough, sinusitis, and other diseases including insomnia. The fruit of the plant act as an antihelmintic agent and is effective against parasites. It is also used as an expectorant and helps in clearing mucus from the lungs and other respiratory parts. The roots and fruit decoction of pipalimool are used to cure chronic bronchitis. The fruit in the roasted form in combination with honey is given twice a day a month to treat rheumatism. The fruit of the plant in paste form is utilized with a glass of water once a day to cure diabetes. It is also used against allergic problems. In India, the roots and fruit part of the plant are used as a nullifier or antitoxin against venom and as an antidote to scorpion sting.
