Vernacular Names & Parts Used

Piplamool Jangha Quality, botanically identified as Piper Longum, is traditionally known as Piplamool, Pippali Mool, Ganthoda, Long Pepper Root, and Jangha Quality Piplamool in classical Ayurvedic texts and regional practice. The term Jangha Quality denotes thick, mature, and well-developed roots, preferred in traditional herbal preparations. The dried roots are carefully harvested, cleaned, and processed following classical Ayurvedic handling methods.

Ayurvedic Properties & Common Uses

In Ayurveda, Piplamool is described as possessing Katu (pungent) rasa, with Ushna virya, traditionally associated with Kapha-Vata balancing properties. Classical texts mention Piplamool as a key ingredient in compound Ayurvedic formulations, prepared strictly under professional supervision.

Piplamool Jangha Quality is widely used as a raw material in Ayurvedic pharmaceutical manufacturing, traditional research formulations, and classical herbal industries. Due to its potent botanical nature, Ayurvedic literature emphasizes accurate formulation techniques, controlled processing, and expert guidance during its traditional application.