Pippali, Māgadhī, Kṛṣṇā, Vaidehī, Capalā, Kaṇā, Upakulyā, Uśanā, Śauṇḍī, Kolā and Tīkṣṇatandulā are synonymous names for Pippali.
Pippali stimulates digestive capacity, is Vṛṣya (traditionally regarded as supportive of vitality and reproductive strength), has a sweet Vipāka (post-digestive effect), and is Rasāyana. It is not excessively hot in potency, is pungent in taste, unctuous, pacifies Vāta and Kapha doṣas, and is Laghu (light to digest).
It is described as purgative and traditionally used in conditions such as dyspnoea, cough, fever, skin disorders, disorders characterized by excessive urination, haemorrhoids, diseases of the spleen, abdominal pain and rheumatism.
When Pippali is wet (undried), it increases Kapha doṣa, is unctuous and cold in potency, sweet and Guru (heavy to digest), and pacifies Pitta doṣa. When the same fruit is dried, it increases Pitta doṣa.
When used with honey, it pacifies Kapha doṣa and is traditionally described as reducing excess fat. It is used in classical Ayurvedic formulations for dyspnoea, cough and fever, and is described as Vṛṣya, intellect-promoting and supportive of digestive capacity.
In chronic fever, dyspepsia, cough, indigestion, loss of taste or appetite, dyspnoea, heart disorders, anaemia and intestinal worms, it is traditionally indicated to be used with Guda (jaggery). Jaggery is mentioned to be taken in double the quantity of Pippali powder.

Classical References and Properties
In Caraka Saṃhitā (Sū. Ch. 2), Pippali is mentioned among Śirovirecana dravya and Vamana dravya. In Sū. Ch. 4, it is included in the Dīpanīya, Tṛptighna, Hikkānigrahana, Kāśahara and Śūlahara Mahākāśayas.
In Suśruta Saṃhitā (Sū. Ch. 38), it is mentioned in Pippalyādi Gaṇa and Śirovirecana Gaṇa.
There is some difference in the properties of the fruit in its wet and dry forms.
Classical Verse
श्लेष्मला मधुरा चार्द्री गुर्वी स्निग्धा च पिप्पली ।
सा शुष्का कफवातघ्नी कटूष्णा वृष्यसम्मता ॥
(C. Sū. Ch. 27)
The meaning is: Fresh/wet Pippali is Kapha-promoting, sweet, heavy and unctuous, whereas dried Pippali is regarded as reducing Kapha and Vāta, pungent and heating, and Vṛṣya.
Pippali is aromatic, stimulates digestive capacity, is digestive, produces warmth in the stomach, pacifies Vāta and Kapha doṣas and is Rasāyana.
It is traditionally described as useful in tympanitis, indigestion, abdominal colic, cough, dyspnoea, backache, rheumatism, sciatica, gout and palsy.
Traditional Uses
It is used with honey in chronic as well as acute cough, dyspnoea and hoarseness of voice.
A mixture of long pepper, long pepper root, black pepper and ginger in equal parts is described as a useful combination for catarrh and hoarseness.
Pippali rubbed with its decoction for 64 Prahars (8 days) is described as useful in chronic fever.
Oil prepared with Pippali is traditionally used for backache, sciatica and paraplegia.
Trikaṭu and Śigru seeds, prepared as a paste with the juice of the roots of Agastya, are described as being used as a nasal medication in coma, fainting, etc.

Ayurvedic Modak
Ingredients
Khoya (Mawa) – 1 cup
Rock Sugar Powder – 1 cup
Honey – 1 teaspoon
Saffron-infused Milk – 1 teaspoon
Cardamom Powder – ½ teaspoon
Cinnamon Powder – ½ teaspoon
Long Pepper / Black Pepper Powder – ½ teaspoon
Nagkesar (Ceylon Ironwood Stamen) – ½ teaspoon
Method
Roast the khoya until it turns lightly golden and aromatic. In a mixing bowl, combine the roasted khoya, rock sugar powder, cardamom powder, cinnamon powder, black pepper powder, Nagkesar, and saffron-infused milk. Mix thoroughly until well combined. Refrigerate the mixture for about 1 hour to firm it up. Lightly grease a modak mould with ghee and shape the mixture into modaks.
Ayurvedic Benefits
According to Ayurveda, consuming one Ayurvedic Modak daily may help support:
– Pippali (Long Pepper), when used with honey, is traditionally indicated for both chronic and acute cough, dyspnoea (shortness of breath), and hoarseness of voice.
– Improves appetite
– Relief from general weakness and fatigue

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