Long Pepper (Pippali) for Goiter: Does It Work?
Does Long Pepper (Pippali / Piper longum) help with goiter (Galaganda)? Yes, in a specific supportive role. Classical Ayurveda reads Galaganda as a Kapha-Medas swelling at the throat, the slow, heavy, stagnant terrain that Kapha-Vata mobilising herbs are built for. The Ayurveda Encyclopedia places Pippali in the headline herb list for goiter, alongside Kanchanara, Guggulu, Ginger, Vacha, and Shilajit.
Pippali earns its place because of an unusual property combination. The Bhavaprakash Nighantu, Varga 1 classifies Pippali as Vata-Kapha Shamaka, Deepani (digestive stimulant), Rasayana (rejuvenative), and Medhya (intellect-promoting), with a unique post-digestive sweetness (Madhura Vipaka) despite a pungent taste (Katu Rasa). The Astanga Hridaya, Chapter 6 names Trikatu (pippali, ginger, black pepper) as a remedy for "obesity, asthma, dyspepsia, cough, filariasis and chronic nasal catarrh", the same Kapha-Medas pathology family that produces Galaganda. The Sushruta Nidana, Chapter 11 on Galaganda calls for Lekhana (scraping) and Kapha-hara action upstream of the throat, which is the Trikatu role.
Important framing before you start. Goiter is never self-diagnosed. Any neck swelling requires TSH, free T4, and a thyroid ultrasound before herbal treatment, and autoimmune findings (Hashimoto's, Graves), suspicious nodules, or compressive symptoms belong with an endocrinologist. Pippali fits the hypothyroid-pattern Galaganda picture (cold, heavy, sluggish, weight gain) and is the wrong herb for hot, racing, Pitta-driven thyroid overactivity. Use it as a layered supporting herb within a complete Galaganda protocol, not as a standalone cure.
How Long Pepper (Pippali) Helps with Goiter
Galaganda is a slow-built Kapha-Medas accumulation: cold, heavy, sluggish, fluid-clogged tissue lodged in the throat channels, fed upstream by weak digestive fire (Mandagni) and Ama. Pippali's mechanism for goiter works on three layers at once.
Vata-Kapha mover with a Rasayana finish
The Bhavaprakash Nighantu, Varga 1 classifies Pippali as Vata-Kapha Shamaka, Deepani (digestive stimulant), and uniquely as Rasayana, one of only two pungent Rasayanas in the entire pharmacopeia. The classical paradox is that Pippali is pungent in taste (Katu Rasa) and hot in potency (Ushna Virya), yet sweet in post-digestive effect (Madhura Vipaka). This means it clears Kapha and stagnation like a typical pungent, but does not deplete the underlying tissue. For Galaganda with the hypothyroid-pattern signature (heaviness, fatigue, weight gain, cold), this matters: the protocol clears the swelling and supports the sluggish thyroid Dhatu underneath.
The Trikatu axis for Kapha-Medas accumulations
Pippali is the third herb in Trikatu, with ginger and black pepper. The Astanga Hridaya, Chapter 6 and Chapter 14 lists Trikatu for "obesity, abdominal tumors, dyspepsia, cough, asthma, and chronic Kapha conditions", the Kapha-Medas pathology family that includes Galaganda. The Astanga Hridaya Chapter 14 anti-obesity protocol pairs Trikatu with Triphala, Guggulu, and Shilajit, the same combination Ayurveda reaches for in Medas-tissue stagnation, of which Galaganda is one specific localisation. Pippali's role in this base is the Kapha-mover with a tissue-protective Vipaka.
Yogavahi: carrying lead herbs deeper
Pippali is classically Yogavahi, a herb that carries the action of other herbs into the tissues. This is why classical formulators add Pippali to nearly every Kapha-Medas Galaganda protocol: it amplifies the tissue penetration of Kanchanara and Guggulu, the lead Galaganda herbs. Modern phytochemistry confirms the mechanism: piperine, Pippali's active compound, increases bioavailability of co-administered substances. The combined effect in classical protocols is greater than the sum of parts.
Caveat on thyroid state. Pippali fits the cold, heavy, hypothyroid-pattern Galaganda. It is wrong for the hyperthyroid-pattern picture with heat, anxiety, racing pulse, palpitations and weight loss; the Pitta-aggravating side of pungent Ushna Virya would worsen that picture. Get the workup first.
How to Use Long Pepper (Pippali) for Goiter
For goiter, Pippali is almost never used as a single herb. The classical form is Trikatu (Pippali, ginger, black pepper), or Pippali Churna paired with the lead Galaganda herbs Kanchanara and Guggulu.
Dosage and timing
| Form | Adult dose | Frequency | Anupana (vehicle) |
|---|---|---|---|
| Pippali churna (single herb) | 125 to 500 mg (a small pinch) | Twice daily, before meals | Warm water or honey |
| Trikatu churna | 250 to 500 mg | Twice daily, before meals | Warm water + honey (off the boil) |
| Vardhamana Pippali (graded dose Rasayana) | Vaidya-supervised only | 11-day or longer protocol | Warm milk; classical method |
Why Trikatu and not solo Pippali
For Galaganda, the Astanga Hridaya Kapha-Medas protocols use Pippali inside Trikatu, not alone. Ginger contributes Ama-digestion and gut clearing; black pepper contributes sharp tissue penetration; Pippali contributes the Vata-Kapha mobilisation and the Rasayana finish that protects the tissue. The three together are more effective for the goiter terrain than any one alone.
Anupana for goiter specifically
Warm water + a small amount of honey (added off the boil; never heat honey) is the classical Kapha-Medas anupana. Honey itself is Lekhana (scraping) and amplifies Pippali's Kapha-clearing action. For the deeper Rasayana layer in a supervised Vardhamana Pippali protocol, warm milk is the classical vehicle. Avoid heavy oily anupanas; they oppose the Lekhana intent.
How to pair with lead Galaganda herbs
A typical classical layered protocol pairs Trikatu 250 to 500 mg with Kanchanara and Guggulu (or the compound formula Kanchanara Guggulu), twice daily before meals. Triphala at bedtime scrapes residual Ama from the gut layer.
Duration
Galaganda reversal is slow; plan a 3 to 6 month course with TSH and ultrasound at 12 weeks. Stop if heartburn, gastritis, or hyperthyroid-pattern symptoms appear, since Pippali's Ushna Virya will worsen Pitta and Vata-deficiency states.
Frequently Asked Questions
How long does Pippali take to work for goiter?
Galaganda is a slow Kapha-Medas accumulation; reversal is measured in months, not weeks. Plan a 3 to 6 month layered protocol with TSH and thyroid ultrasound at 12 weeks. Pippali (inside Trikatu) is the digestive-fire and Kapha-Vata base; the size change comes from the lead herbs Kanchanara and Guggulu riding on that base.
Is Pippali safe in hyperthyroidism?
No. Pippali is pungent in rasa and hot in potency. It fits the cold, heavy, sluggish, weight-gain hypothyroid-pattern goiter, not the hyperthyroid pattern with heat, anxiety, racing pulse, and weight loss. For Graves' disease or any hyperthyroid picture, avoid Pippali and use cooling protocols under an endocrinologist.
Pippali versus Kanchanara for goiter, which is the lead herb?
Kanchanara is the lead. Bhavaprakash Nighantu, Vatadi Varga names Kanchanara directly for Galaganda and Granthi (glandular swellings). Pippali is the Yogavahi base that carries Kanchanara into the Medas tissue.
What is Vardhamana Pippali and is it useful for goiter?
Vardhamana Pippali is the classical graded-dose Rasayana method (gradually increasing then decreasing doses of Pippali in milk over 11 or more days). It is described as a deep Rasayana for the lungs, voice, and tissue. For Galaganda specifically, it can support the hypothyroid-pattern Dhatu weakness underneath, but only under a Vaidya. It is not a self-administered protocol and is wrong for hyperthyroid or autoimmune thyroid disease.
Can I take Pippali with thyroid medication?
Speak to your endocrinologist first. Pippali's piperine increases bioavailability of many co-administered substances by inhibiting drug-metabolising enzymes; this can change the effective dose of levothyroxine and other medications. Separate Pippali by at least 3 to 4 hours from thyroid medication, and never substitute the herb for the medication.
Recommended: Start Long Pepper (Pippali) for Goiter
If you want to start using Pippali for goiter today, here is the simplest classical entry point.
Best form: Trikatu Churna (Pippali, ginger, black pepper). For Galaganda, the classical Astanga Hridaya protocols use Pippali inside Trikatu, not alone. Trikatu gives the full Kapha-Medas mobilisation; solo Pippali is harder to dose correctly and easier to overheat with.
Kitchen version: 1/4 teaspoon Trikatu Churna in 200 ml warm water, with 1/2 teaspoon honey added off the boil (never heat honey). Sip twice daily, fifteen minutes before lunch and dinner. Pair with Kanchanara and Guggulu as the lead Galaganda herbs.
Thyroid-state fork: For the cold-heavy-sluggish hypothyroid-pattern goiter (weight gain, cold intolerance, fatigue, brain fog), Pippali and Trikatu fit. For hyperthyroid-pattern goiter (heat, anxiety, racing pulse, weight loss), skip Pippali entirely; the heating profile will worsen the picture.
Find Pippali on Amazon ↗ Trikatu Churna ↗
Safety, non-negotiable. Get TSH, free T4, and a thyroid ultrasound before any herbal protocol for neck swelling. Autoimmune thyroid disease (Hashimoto's, Graves) and suspicious nodules belong with an endocrinologist. Pippali is contraindicated in confirmed hyperthyroidism, in pregnancy, in active gastritis or ulcers, and in unsupervised long-term high doses.
Safety & Precautions
Pippali is potent, and unlike the gentler tonics such as Amla or Ashwagandha, it should be used with awareness of dose and duration. Classical texts explicitly caution against taking Pippali at high doses for long periods, the Ashtanga Hridaya notes that Pippali is beneficial only when used as part of a proper Rasayana protocol; otherwise it can irritate tissue.
Pitta Aggravation
Pippali is heating (Ushna Virya) and increases Pitta. Its sweet post-digestive effect softens this somewhat, Pippali is noticeably milder on Pitta than black pepper, but the aggravation is still real. Signs of overuse include heartburn, loose stools, excessive thirst, skin rashes, and irritability. People with a Pitta constitution, or with active Pitta conditions like acid reflux, inflammatory skin disease, or summer heat sensitivity, should use Pippali sparingly and always with a cooling vehicle such as milk or ghee.
GERD and Acid Reflux
Anyone with active acid reflux, gastritis, or peptic ulcer disease should avoid Pippali churna taken plain. If use is necessary for respiratory or digestive reasons, restrict to low doses (0.5 g or less) taken in milk or with ghee, and stop if symptoms worsen.
Drug Interactions (Piperine)
Pippali contains piperine, the same compound that makes black pepper bioavailability-enhancing. Piperine inhibits several liver and gut enzymes (CYP3A4, CYP2D6, P-glycoprotein) and can therefore increase the blood levels of many medications. If you take prescription drugs, especially blood thinners, antiepileptics, immunosuppressants, antidepressants, or chemotherapy agents, consult your doctor before adding concentrated Pippali to your routine. Culinary-scale use in food is generally not a concern, but daily supplementation can be.
Duration and Dose Ceiling
Classical guidance recommends keeping daily plain Pippali doses under 5 grams and avoiding prolonged high-dose use outside a supervised Rasayana protocol. The Vardhamana Pippali method, graded increase followed by graded decrease, is the safer and more traditional way to use Pippali at therapeutic levels. Low-dose daily use (0.5-1 g) as part of formulas like Trikatu or Chyawanprash is considered safe for long periods.
Pregnancy and Nursing
Small culinary amounts of Pippali used in cooking are traditionally considered acceptable. Medicinal doses, concentrated extracts, and the Vardhamana protocol should be avoided during pregnancy because of the herb's heating, penetrating action and the historical use of pungent herbs as uterine stimulants. During nursing, small doses are sometimes used to support maternal digestion and lactation, but always under practitioner guidance.
Overdose Signs
Excessive Pippali shows up as burning sensations in the chest or stomach, loose stools, excessive sweating, or mouth ulcers. These resolve by stopping the herb and taking cooling foods such as milk, ghee, or coconut water. If symptoms persist beyond 48 hours, consult a practitioner.
Other Herbs for Goiter
See all herbs for goiter on the Goiter page.
▶ Classical Text References (5 sources)
Pippali (long pepper) ले मला वीदश ु ीत आ ा गव ु ि न ना च प पल १६१ सा शु का वपर ता अतः ि न धा व ृ या रसे कटुः वाद ुपाका अ नल ले म वासकासापहा सरा १६२ न ताम युपयु जीत रसायन व धं वना Long pepper, in its green state aggravates kapha, is sweet in taste and cold in potency, not easily digestible and is unctous.
— Astanga Hridaya, Chapter 6: Annaswaroopa Food
प चकोलकमेत च म रचेन वना म ृतम ् गु म ल होदरानाहशल ू नं द पनं परम ् The above, excluding marica, (pippali, pippalimula, cavya, citraka and nagara) is known as panchakolaka, It cures abdominal tumors, disease of the sleen, enlargement of the abdomen, distension and colic, and is best to improve hunger and digestion.
— Astanga Hridaya, Chapter 6: Annaswaroopa Food
Pippali (long pepper) ले मला वीदश ु ीत आ ा गव ु ि न ना च प पल १६१ सा शु का वपर ता अतः ि न धा व ृ या रसे कटुः वाद ुपाका अ नल ले म वासकासापहा सरा १६२ न ताम युपयु जीत रसायन व धं वना Long pepper, in its green state aggravates kapha, is sweet in taste and cold in potency, not easily digestible and is unctous.
— Astanga Hridaya, Chapter 6: Annaswaroopa Food
Long pepper should not be used in excess, for long period, without following the regimen of rejuvenation therapy.
— Astanga Hridaya, Chapter 6: Annaswaroopa Food
163 त वदा कमेत च यं कटुकं जयेत ् १६४ थौ याि नसदन वासकास ल पदपीनसान ् Similar is ardraka (fresh ginger, green); Trikatu - Pepper, long pepper and ginger – together known as trikatu, useful in obesity,Asthma, dyspepsia, cough, filariasis and chronic nasal catarrh.
— Astanga Hridaya, Chapter 6: Annaswaroopa Food
(Kukkuta) Chicken and Spotted deer should not be taken along with curds Uncooked meat along with bile radish along with black gram Sheep meat along with leaves of Kusumba herb Germinated grains along with Bisa Lakucha Phala along with black gram soup (masha supa) Banana along with butter milk is not recommended Curds along with Tala phala (Palm date) Pippali, Maricha and honey Kakamachi along with jaggery Black pepper along with fish or during digestion of fish - 33-36.
— Astanga Hridaya, Chapter 7: Anna Raksha Vidhi
म य न तेलन नेहे सा धताः प पल कां ये दशाहमु षतं स प णं व यजेत ् करे Pippali (long pepper) processed with the oil in which fish is fried should be rejected.
— Astanga Hridaya, Chapter 7: Anna Raksha Vidhi
म य न तेलन नेहे सा धताः प पल कां ये दशाहमु षतं स प णं व यजेत ् करे Pippali (long pepper) processed with the oil in which fish is fried should be rejected.
— Astanga Hridaya, Chapter 7: Anna Raksha Vidhi
Katu Gana – group of pungents:कटुको ह गु म रचकृ मिजत प चकोलकम ् कुठे रा या ह रतकाः प तं मू म करम ् Hingu- Asa foetida Maricha – Black pepper, Krimijit – Vidanga, Panchakola – Chitraka, Pippalmoola, Pippali, Chitraka and ginger, leafy vegetables such as Kutheraka and others (mentioned in verse 103 of chapter 6 earlier), Pitta (bile of animals), Mutra (urines), Arushkara etc.
— Astanga Hridaya, Chapter 10: Rasabhediyam Tastes, Their
Tikta and Katu त तं कटु च भू य ठं अ ु यं वातकोपनम ् ऋते अम ृतापटोल यां शु ठ कृ णा रसोनतः Generally bitters and pungents are non-aphrodisiacs and aggravate (increase) Vata except for Amrita (Indian tinospora), Patoli, Shunthi (ginger), Krishna (long pepper) and Rasona – Garlic – Alium sativum.
— Astanga Hridaya, Chapter 10: Rasabhediyam Tastes, Their
21-24 योषकटवीवरा श ु वड गा त वषाि थराः ह गुस ौवचलाजाजीयवानीधा य च काः नशी ब ृह यौ हपुषा पाठामूलं च के बुकात ् एषां चूण मधु घ ृतं तैलं च सदशांशकम ् स तु भः षोडशगुणैयु तं पीतं नहि त तत ् अ त थौ या दकान ् सवा ोगान यां च त वधान ् ोगकामलाि व वासकासगल हान ् बु मेधा म ृ तकरं स न या ने च द पनम ् Powder of Vyosha- (Trikatu – pepper, long pepper and ginger), Katvi, Vara (Triphala), Shigru (drum stick), Vidanga (False black pepper – Embelia ribes), Ativisha, Sthira (Desmodium gangeticum), Hingu – (A
— Astanga Hridaya, Chapter 14: Dvividha Upakramaneeya
Snehavyapat Cikitsa – treatment of bad effects :ु त ृ णो लेखन वेद ापाना नभे षजम ् त ा र टखलो ालयव यामाकको वम ् प पल यथा वं फला ौ प यागोमू गु गुलु तरोगं च नेह याप द साधनम ् Kshut, Trushna – Producing hunger, thirst, Ulleka, sveda – vomiting and perspiration, administering foods, drinks and medicines which are dry (cause dryness), use of Takrarista (fermented medicine from buttermilk), Khala – menu prepared from curds, Uddala, Yava (barley), Shyamaka, Kodrava, Pippali (long pepper), Triphala
— Astanga Hridaya, Chapter 16: Snehavidhi oleation therapy
फला प पल प यागु गु वा द वपा चतान ् नेहान ् यथा वमे तेषां योजयेद वका रणः In these conditions, fats boiled with Triphala, Pippali, Pathya, Guggulu, etc.
— Astanga Hridaya, Chapter 16: Snehavidhi oleation therapy
Snehavyapat Cikitsa – treatment of bad effects :ु त ृ णो लेखन वेद ापाना नभे षजम ् त ा र टखलो ालयव यामाकको वम ् प पल यथा वं फला ौ प यागोमू गु गुलु तरोगं च नेह याप द साधनम ् Kshut, Trushna – Producing hunger, thirst, Ulleka, sveda – vomiting and perspiration, administering foods, drinks and medicines which are dry (cause dryness), use of Takrarista (fermented medicine from buttermilk), Khala – menu prepared from curds, Uddala, Yava (barley), Shyamaka, Kodrava, Pippali (long pepper), Triphala
— Astanga Hridaya, Chapter 16: Snehavidhi oleation therapy
(long pepper, Amla, White mustard and black salt) त वेगानाम वतनम ् विृ तः स वब धा वा केवल यौषध य वा अयोग तेन न ठ वक डूकोठ वरादयः Less bouts – Ayoga - Non – commencement of bouts, bouts coming on with hindrance or elimination of the medicine only- are the features of Ayoga- inadequate bouts; from it arise, excess of expectoration, itching, appearance of skin rashes, fever etc.
— Astanga Hridaya, Chapter 18: Vamana Virechana Vidhi
burning of the skin should be done either with a lighted wick, tooth of a cow, rock crystal, arrow head or others – such as Pippali, excreta of goat, iron- rod, piece of bangles.
— Astanga Hridaya, Chapter 30: Kshar-AgniKarma Vidhi
Source: Astanga Hridaya, Ch. 6, Ch. 6, Ch. 6, Ch. 6, Ch. 6, Ch. 7, Ch. 7, Ch. 7, Ch. 10, Ch. 10, Ch. 14, Ch. 16, Ch. 16, Ch. 16, Ch. 18, Ch. 30
Pippali (long pepper) ले मला वीदश ु ीत आ ा गव ु ि न ना च प पल १६१ सा शु का वपर ता अतः ि न धा व ृ या रसे कटुः वाद ुपाका अ नल ले म वासकासापहा सरा १६२ न ताम युपयु जीत रसायन व धं वना Long pepper, in its green state aggravates kapha, is sweet in taste and cold in potency, not easily digestible and is unctous.
— Astanga Hridaya Sutrasthan, Annaswaroopa Food
प चकोलकमेत च म रचेन वना म ृतम ् गु म ल होदरानाहशल ू नं द पनं परम ् The above, excluding marica, (pippali, pippalimula, cavya, citraka and nagara) is known as panchakolaka, It cures abdominal tumors, disease of the sleen, enlargement of the abdomen, distension and colic, and is best to improve hunger and digestion.
— Astanga Hridaya Sutrasthan, Annaswaroopa Food
(Kukkuta) Chicken and Spotted deer should not be taken along with curds Uncooked meat along with bile radish along with black gram Sheep meat along with leaves of Kusumba herb Germinated grains along with Bisa Lakucha Phala along with black gram soup (masha supa) Banana along with butter milk is not recommended Curds along with Tala phala (Palm date) Pippali, Maricha and honey Kakamachi along with jaggery Black pepper along with fish or during digestion of fish - 33-36.
— Astanga Hridaya Sutrasthan, Anna Raksha Vidhi
म य न तेलन नेहे सा धताः प पल कां ये दशाहमु षतं स प णं व यजेत ् करे Pippali (long pepper) processed with the oil in which fish is fried should be rejected.
— Astanga Hridaya Sutrasthan, Anna Raksha Vidhi
Katu Gana – group of pungents:कटुको ह गु म रचकृ मिजत प चकोलकम ् कुठे रा या ह रतकाः प तं मू म करम ् Hingu- Asa foetida Maricha – Black pepper, Krimijit – Vidanga, Panchakola – Chitraka, Pippalmoola, Pippali, Chitraka and ginger, leafy vegetables such as Kutheraka and others (mentioned in verse 103 of chapter 6 earlier), Pitta (bile of animals), Mutra (urines), Arushkara etc.
— Astanga Hridaya Sutrasthan, Rasabhediyam Tastes, Their
Source: Astanga Hridaya Sutrasthan, Annaswaroopa Food; Anna Raksha Vidhi; Rasabhediyam Tastes, Their
Lists 20+ medicinal plants including Apamarga, Pippali, Maricha, Vidanga for shirovirechana (nasal catharsis) indicated for headache, rhinitis, epilepsy, and anosmia.
— Charaka Samhita, Sutra Sthana — Fundamental Principles, Chapter 2: Dehusked Seeds of Apamarga & Panchakarma (Apamarga Tanduliya Adhyaya / अपामार्गतण्डुलीय अध्याय)
Twenty-eight types of medicated gruels (yavagu) described for various conditions: Pippali gruel for digestion (v.
— Charaka Samhita, Sutra Sthana — Fundamental Principles, Chapter 2: Dehusked Seeds of Apamarga & Panchakarma (Apamarga Tanduliya Adhyaya / अपामार्गतण्डुलीय अध्याय)
), pippali (Piper longum Linn), pippali moola (root of Piper longum Linn.
— Charaka Samhita, Sharira Sthana — Human Body & Embryology, Chapter 8: Guidelines for Lineage (Jatisutriya Sharira / जातिसूत्रीय शरीर)
), hasti pippali (Scindapsus officinalis Schott), mandukaparni (Centella asiatica urban.
— Charaka Samhita, Sharira Sthana — Human Body & Embryology, Chapter 8: Guidelines for Lineage (Jatisutriya Sharira / जातिसूत्रीय शरीर)
Powders of haritaki, rock salt, amalaka, jaggery, vacha, vidanga, haridra, pippali and dry ginger should be taken with hot water by adequately oleated and fomented individuals.
— Charaka Samhita, Chikitsa Sthana — Therapeutic Principles, Chapter 1: Rejuvenation Therapy (Rasayana Chikitsa / रसायन चिकित्सा)
Source: Charaka Samhita, Sutra Sthana — Fundamental Principles, Chapter 2: Dehusked Seeds of Apamarga & Panchakarma (Apamarga Tanduliya Adhyaya / अपामार्गतण्डुलीय अध्याय); Sharira Sthana — Human Body & Embryology, Chapter 8: Guidelines for Lineage (Jatisutriya Sharira / जातिसूत्रीय शरीर); Chikitsa Sthana — Therapeutic Principles, Chapter 1: Rejuvenation Therapy (Rasayana Chikitsa / रसायन चिकित्सा)
Utpata (eruption), Palishosha (ear lobe dryness), Vidari (fissure), Duhkhavardhana (pain-increasing), Paripota (ulceration), Lehi (adhesive), and Pippali (nodular).
— Sharangadhara Samhita, Purva Khanda, Chapter 7: Rogagananam (Enumeration of Diseases)
Its juice, combined with Pippali (long pepper — Piper longum) powder, alleviates Kasa (cough), Shvasa (dyspnea), and Kapha disorders.
— Sharangadhara Samhita, Madhyama Khanda, Chapter 1: Svarasadikalpana (Svarasa, Kalka, Kvatha, etc.)
Pippali (long pepper — Piper longum), Maricha (black pepper — Piper nigrum), Shunthi (dry ginger), Guduchi (Tinospora cordifolia), Abhaya (Haritaki — Terminalia chebula), Katuka (Picrorhiza kurroa), Bharangi (Clerodendrum serratum), and Kantakari (Solanum xanthocarpum) — this decoction alleviates Jvara (fever).
— Sharangadhara Samhita, Madhyama Khanda, Chapter 2: Kvathakalpana (Decoction Preparations)
Hingvashtaka Churna: Hingu (asafoetida — Ferula assa-foetida), Saindhava (rock salt), Shunthi (dry ginger — Zingiber officinale), Krishna Jiraka (black cumin — Nigella sativa), Pippali (long pepper — Piper longum), Yamani (Trachyspermum ammi), and Maricha (black pepper — Piper nigrum) — these eight ingredients constitute Hingvashtaka.
— Sharangadhara Samhita, Madhyama Khanda, Chapter 3: Churnakalpana (Powder Preparations)
Lavanbhaskar Churna: Sauvarchala (Sochal salt), Vida (Vida salt), Kacha salt, Samudra (sea salt), and Saindhava (rock salt), along with Dhanyaka (coriander — Coriandrum sativum), Pippali (long pepper), Shunthi (dry ginger), Talisa (Abies webbiana), and Nagakeshara (Mesua ferrea) —.
— Sharangadhara Samhita, Madhyama Khanda, Chapter 3: Churnakalpana (Powder Preparations)
Source: Sharangadhara Samhita, Purva Khanda, Chapter 7: Rogagananam (Enumeration of Diseases); Madhyama Khanda, Chapter 1: Svarasadikalpana (Svarasa, Kalka, Kvatha, etc.); Madhyama Khanda, Chapter 2: Kvathakalpana (Decoction Preparations); Madhyama Khanda, Chapter 3: Churnakalpana (Powder Preparations)
The cauterizing agents include: Pippali (Piper longum), Ajashakrit (goat dung), Shara (arrow-shaped rods), Shalaka (metal probes), Jambavaushthaira (iron instruments), Chaudra-gunda (honey-wax preparations), and Sneha (medicated oils/ghee) (4).
— Sushruta Samhita, Sutra Sthana, Chapter 12: Agni-karma Vidhi Adhyaya - Cauterization by Fire
Pippali and rods are for skin-level conditions;
— Sushruta Samhita, Sutra Sthana, Chapter 12: Agni-karma Vidhi Adhyaya - Cauterization by Fire
Milk boiled with saindhava (rock salt), udicya, yashtimadhu (licorice), and pippali (long pepper), reduced to half — is beneficial for irrigation (seka) and also for ashchyotana (eye drops).
— Sushruta Samhita, Uttara Tantra, Chapter 9: Vatabhishyanda Pratishedha Adhyaya (Chapter on Treatment of Vata-type Conjunctivitis)
Mahaushada (ginger), pippali (long pepper), musta (nut grass), saindhava (rock salt), and white maricha (pepper) — ground with matulunga (citron) juice — this eye anjana quickly destroys pishtaka (paste-like eye lesion).
— Sushruta Samhita, Uttara Tantra, Chapter 11: Kaphabhishyanda Pratishedha Adhyaya (Chapter on Treatment of Kapha-type Conjunctivitis)
With shirisha (Albizia) seeds, maricha (pepper), pippali (long pepper), and saindhava (rock salt), anjana should be prepared for shukra (corneal opacity).
— Sushruta Samhita, Uttara Tantra, Chapter 12: Raktabhishyanda Pratishedha Adhyaya (Chapter on Treatment of Blood-type Conjunctivitis)
Source: Sushruta Samhita, Sutra Sthana, Chapter 12: Agni-karma Vidhi Adhyaya - Cauterization by Fire; Uttara Tantra, Chapter 9: Vatabhishyanda Pratishedha Adhyaya (Chapter on Treatment of Vata-type Conjunctivitis); Uttara Tantra, Chapter 11: Kaphabhishyanda Pratishedha Adhyaya (Chapter on Treatment of Kapha-type Conjunctivitis); Uttara Tantra, Chapter 12: Raktabhishyanda Pratishedha Adhyaya (Chapter on Treatment of Blood-type Conjunctivitis)
Medical Disclaimer: The information on this page is for educational purposes only and is not intended as medical advice. Ayurvedic treatments should be pursued under the guidance of a qualified practitioner (BAMS/MD Ayurveda). Always consult your healthcare provider before starting any new treatment. Content is sourced from classical Ayurvedic texts and may not reflect the latest medical research.