Description

Long Pepper & Powder – Whole Spice & Herbal Ingredient for Everyday Use

Long Pepper & Powder – Prakriti Ka Anokha Khazana, Aapki Kitchen Aur Herbal Collection Ki Nayi Pehchaan!

Long Pepper, commonly known as Pippali, Pipli or Indian Long Pepper, is a plant-based ingredient obtained from the dried fruit spikes of Piper longum L. It has a warm, pungent and slightly sweet flavour and is traditionally used in Indian kitchens and Ayurvedic practice. It is available as whole dried long pepper and as a finely ground powder. The whole form is suitable for those who prefer the original plant material, while the powder offers convenient handling and storage.

Long Pepper & Powder can be included in your collection of whole spices and botanical ingredients. Choose the form that best suits your intended use.

Benefits & Features

• Plant-Based Ingredient: Derived from the dried fruit spikes of the Piper longum plant.
• Whole Form: Suitable for customers who prefer original, unprocessed long pepper.
• Powder Form: Convenient to handle, measure and store.
• Traditional Herb & Spice: Known in Indian herbal traditions as Pippali.
• Warm & Pungent Flavour: Adds a strong, aromatic taste to kadha, tea and spice blends.
• Easy to Use: Can be crushed, ground or added directly to recipes.
• Convenient Packaging: Easy to keep in a cool, dry storage area.

How to Use

Long Pepper – Whole Form:

• For herbal kadha or tea: Lightly crush 1-2 pieces and boil in 1-2 cups of water for 5-10 minutes. Strain and drink warm. Tulsi, ginger or honey may be added.
• For spice blends and masalas: Dry roast lightly, grind with other spices and use as per your recipe.
• For cooking: Add 1 crushed piece to soups, rasam or curries for a warm, pungent flavour.

Long Pepper Powder:

• Traditionally, a small pinch (about ¼ teaspoon) is mixed with honey or warm water.
• It can be added in small amounts to kadha, herbal tea, soups or masala blends.
• Start with the smallest quantity, as the flavour is very strong.

Long Pepper – Different Indian Names

• Hindi: Pipli / Pippali — पीपली / पिप्पली
• Sanskrit: Pippali — पिप्पली
• English: Long Pepper / Indian Long Pepper
• Marathi: Pimpli — पिंपळी
• Gujarati: Lindi Peepar — લીંડી પીપર
• Punjabi: Reliable regional name not confirmed
• Bengali: Pipul — পিপুল
• Tamil: Thippili — திப்பிலி
• Telugu: Pippallu — పిప్పళ్ళు
• Kannada: Hippali — ಹಿಪ್ಪಲಿ
• Malayalam: Thippali — തിപ്പലി
• Odia: Reliable regional name not confirmed
• Assamese: Reliable regional name not confirmed
• Urdu: Filfil Daraz — فلفل دراز

Botanical Name: Piper longum L.

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Disclaimer: Information on SomSanjeevani is collected from books, traditional references, and publicly available sources for general information only. Please consult a qualified Ayurvedic doctor before using any herb or herbal product.