Kitchen Spice

Pippali (Long Pepper)

SanskritPippaliBotanicalPiper longumAlso calledLong pepper, Indian long pepper, Pipli

Black pepper's slender cousin, a classical Ayurvedic spice for the lungs and digestion that warms without the harsh dryness of pepper.

Pippali looks like a tiny gray catkin, a little cone made of many fused seeds. Taste one and you get a slow, spreading heat with a faint sweetness underneath. It was a prized spice in ancient Rome long before chili peppers reached Europe.

In Ayurveda, pippali is one of the most celebrated herbs for the lungs and for agni, the digestive fire. It is one of the three spices in trikatu and appears in many classical formulas. Unlike black pepper, dried pippali is said to have a sweet post-digestive effect, which makes it more nourishing and less drying over time.

Ayurvedic Properties

RasaTastes
  • Pungent
ViryaHeating or cooling
Slightly heating
VipakaPost-digestive effect
Sweet
AgniEffect on digestion
Kindles agni

Pungent and warming, it kindles digestion and is a classical rasayana for agni.

GunaQualities
  • Light
  • Oily
  • Sharp
TridoshaEffect on Vata, Pitta and Kapha
  • Vata: decreases
  • Pitta: increases in excess
  • Kapha: decreases
  • decreases (calms that dosha)
  • increases (can aggravate it)
  • neutral or balancing
  • not known
  • V Vata · P Pitta · K Kapha

Pippali is a classic vata and kapha herb. Its warmth is gentler than black pepper's, but pitta types should still use it sparingly.

Traditional Uses

  • Traditionally used to support clear, easy breathing and healthy lungs.
  • Traditionally used to support a strong digestive fire and appetite.
  • Traditionally used to support the action of other herbs it is combined with.
  • Traditionally used to support warmth and vitality during cold, damp seasons.

How People Use It

  • HoneyThe classic way. A small pinch of pippali powder is stirred into a spoonful of honey and taken slowly.
  • FoodGrind a piece of long pepper over soups, stews and roasted vegetables as you would black pepper, or add it to a spiced fruit compote.
  • MilkA tiny pinch can be simmered into warm milk with turmeric and a little ghee on cold evenings.
Try This

Pippali Honey Spoon

A small, warming kitchen ritual for a damp winter morning.

  • 1 small pinch of pippali powder
  • 1 teaspoon raw honey
  1. Place the honey in a small spoon or saucer.
  2. Stir in the pippali until evenly mixed.
  3. Let it melt slowly on the tongue rather than swallowing it at once.
  4. Keep it to a pinch. Ayurveda teaches that pippali should not be used in large amounts or for long stretches.

Pairs Well With

Cautions

  • A pinch of pippali in food or honey is a traditional kitchen use. These cautions apply to larger, concentrated amounts.
  • Safety research on pippali is limited, and major U.S. health references (NCCIH, Memorial Sloan Kettering) do not have a long pepper monograph.
  • Classical Ayurvedic texts themselves warn against using pippali in excess or continuously for long periods.
  • Avoid pippali beyond a culinary pinch during pregnancy and breastfeeding unless a qualified practitioner advises it.
  • Like black pepper, long pepper contains piperine, which can change how the body absorbs some medications. If you take any medication, check with your doctor first.
  • Please consult a qualified practitioner or your doctor before using pippali therapeutically.

Related From Our Shop

We don't carry Pippali (Long Pepper) on its own right now. These are related things we do carry.

From the Journal

Sources and Further Reading

This page shares how herbs are traditionally used in Ayurveda and other herbal traditions. It is for general education only and is not medical advice. These statements have not been evaluated by the FDA, and herbs are not intended to diagnose, treat, cure or prevent any disease. Please talk with your doctor or a qualified practitioner before using herbs, especially if you are pregnant, nursing, taking medication or managing a health condition.