Vernacular Names & Parts Used

Lindi Pipal Powder, botanically identified as Piper Longum, is commonly known as Pippali, Long Pepper, Pipli, Pimpli, and Magadhi. The dried fruits (Phala) of the plant are primarily used in Ayurveda for their potent pungent and warming properties. The fruits are carefully harvested, dried, and powdered to preserve their bioactive alkaloids, aromatic compounds, and therapeutic efficacy.

Ayurvedic Properties & Common Uses

According to classical Ayurvedic texts, Lindi Pipal exhibits Katu rasa, Ushna virya, and Laghu–Ruksha guna, making it effective for balancing Kapha and Vata doshas. Traditionally, it is valued for supporting digestive health, enhancing appetite, stimulating metabolism, relieving respiratory congestion, promoting expectoration, and maintaining overall digestive and respiratory wellness.

Lindi Pipal Powder is commonly used in Churna, Kwath, Rasayanas, and decoctions, often combined with herbs like Ginger, Black Pepper, Pippali Mool, and Guduchi. Classical usage recommends administering it in small, measured doses, mixed with honey, warm water, or ghee, depending on the desired therapeutic outcome.