Long pepper or Pippali (Piper longum Linn. L) is a very important medicinal plant. It is a small, perennial climber, an aromatic shrub that belongs to the family Piperaceae. The plant is considered native to South India and is widespread in tropical regions. P. longum has been one of the essential ingredients in most Ayurvedic preparations as per the Ayurvedic literature and was first written about by Hippocrates, who described it as a medicament rather than a spice.
P. longum is the famous ingredient in the formulation ‘Trikatu’ (meaning three acids) and is known to be a prominent bio-enhancer. Ayurveda, Siddha, and Unani Ayurvedic Pharmacopeia has mentioned the use of P. longum fruit in abdominal pain, phantom tumour, bronchitis, abdominal disease, rheumatism, leprosy, fever, spleen related disorders and in parasitic infection, while P. longum stem and root is indicated in flatulence, phantom tumour, ascites, and abdominal enlargement.
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Cut herbs are herbs which have been harvested and then cut into smaller pieces, suitable for further processing. Cut herbs like Piper Longum / Long Pepper Cut can be used to produce tinctures or fluid extracts. They can also be used in herbal teas and infusions.