Pippali (Long Pepper) for Sore Throat: Does It Work?
Does Pippali (Long Pepper) help with sore throat? Yes, but with a specific brief. It is the classical herb for the lingering, mucusy, smoker's-throat type of soreness, the one that hangs on for weeks after a cold has passed and refuses to fully clear. It is not the right choice for an acute, hot, burning throat where Pitta is dominant.
The reasoning sits in Pippali's unusual property profile. It is pungent (Katu rasa) and heating (Ushna virya), which makes it sharply expectorant and able to cut through accumulated mucus in the throat and chest. But its post-digestive effect is sweet (Madhura vipaka), which means it does not leave the throat tissue parched and weakened the way a purely heating herb would. This combination is why classical texts describe it as Shwasa-Kasa hara, a remover of breathlessness and cough, while also calling it a Rasayana, a rejuvenative that rebuilds the tissue it works on.
The Charaka Samhita specifically points to Pippali for chronic Kasa-Svarabheda, persistent cough with hoarseness of voice, the exact pattern that produces the recurring, low-grade sore throat many people deal with after repeated colds, bronchitis, or years of smoking. The Astanga Hridaya places Pippali inside Trikatu, the three-pepper formula for cough, asthma, and chronic nasal catarrh. For the sore throat that won't quite go away and that comes with thick mucus, a heavy chest, and a tired voice, Pippali is the herb classical Ayurveda reaches for.
How Pippali Helps with Sore Throat
Pippali addresses sore throat by working on the doshic pattern that drives the most persistent type of throat irritation: Kapha stagnation in the upper respiratory channels with secondary Vata involvement weakening the voice and tissue. Its pungent taste (Katu rasa) and heating potency (Ushna virya) directly oppose the cold, heavy, and sticky qualities of accumulated Kapha in the throat. Mucus that has thickened and lodged itself is liquefied and moved out, which is why Pippali is classified as Shwasa-Kasa hara in Bhavaprakash Nighantu.
What sets Pippali apart from black pepper or ginger for throat work is its sweet post-digestive effect (Madhura vipaka). Most warming, drying expectorants strip the mucosa and leave it raw. Pippali's Madhura vipaka means that after the initial pungent action clears the channel, the tissue itself is nourished rather than depleted. This is the mechanism behind its Rasayana reputation for the respiratory system, you can use it on chronic conditions without leaving the throat dry, weakened, or hoarse.
Pippali is also a Yogavahi, a catalyst that carries other herbs deeper into tissue. This is why it appears as the active ingredient in classical throat formulations like Sitopaladi Churna and Trikatu, the Pippali component drives the rest of the formula into the throat and lung tissue where it is needed. Modern research notes that piperine (the active alkaloid in Pippali) has direct antimicrobial activity against common respiratory pathogens, supporting the classical use in chronic throat infections that resist clearing.
How to Use Pippali for Sore Throat
For sore throat, Pippali is most effective when targeted specifically at the chronic, mucus-heavy, voice-hoarse pattern. The classical preparation is Pippali powder taken with raw honey, the honey acts as Anupana (vehicle), coating the throat directly while carrying piperine into the tissue. The Charaka Samhita uses this exact pairing for chronic Kasa-Svarabheda, persistent cough with hoarseness, which is the most common pattern in adult lingering sore throat.
Pippali and Honey: The Core Preparation
Mix 250 to 500 mg (roughly a quarter teaspoon) of Pippali powder with 1 teaspoon of raw honey. Take this twice daily, ideally on an empty stomach in the morning and again in the late afternoon. Hold the mixture in the mouth for 30 to 60 seconds before swallowing so it makes direct contact with the throat lining. The honey should never be heated, classical texts and modern guidance agree that heated honey loses its medicinal action and can produce Ama.
Vardhamana Pippali: The Rasayana Course
For chronic recurring sore throat, smoker's throat, or post-bronchitis weakness of the voice, classical Ayurveda uses the Vardhamana Pippali method, a graduated dose course described in Bhavaprakash Nighantu. You begin with a small dose, increase gradually for several days, hold the peak for a short period, then taper back down. This is a Rasayana protocol and should be done under qualified guidance, as Pippali used for long stretches without this regimen can become destabilizing rather than rejuvenative.
| Form | Dose | Vehicle (Anupana) | Best For |
|---|---|---|---|
| Pippali powder (Churna) | 250 to 500 mg, twice daily | 1 tsp raw honey | Chronic Kapha-type sore throat with mucus |
| Sitopaladi Churna | 1 to 3 g, twice daily | Raw honey or warm water | Sore throat with chest congestion and wet cough |
| Trikatu | 250 to 500 mg, twice daily | Raw honey or warm water | Heavy mucus, post-cold throat, weak digestion alongside |
| Pippali decoction | 2 to 3 g boiled in water, reduced by half | Sip warm with honey | Acute Kapha-type throat with thick phlegm |
Duration and What to Expect
For an active episode of Kapha-type sore throat, expect noticeable change within 3 to 5 days. Mucus thins, voice clarity returns, and the heavy sensation in the throat lifts. For chronic recurring throat weakness or post-infection rebuilding, plan on a 4 to 6 week course at standard dose, ideally as part of a Vardhamana protocol if voice rejuvenation is the goal.
When Not to Use Pippali
Avoid Pippali for acute Pittaja sore throat where burning, redness, fever, and visible inflammation are the dominant features. The heating action will worsen these symptoms. In Pitta-type throat conditions, licorice is the better starting point. Pippali should also be used cautiously, or only with qualified guidance, during pregnancy and in people with active gastric ulcers or significant acid reflux.
Frequently Asked Questions
How long does Pippali take to work for sore throat?
For an active Kapha-type sore throat with mucus, expect noticeable improvement in voice clarity and reduced throat heaviness within 3 to 5 days of taking 250 to 500 mg of Pippali powder with honey twice daily. For chronic recurring sore throat, smoker's throat, or post-infection voice weakness, the full Rasayana effect builds over 4 to 6 weeks. Pippali is not the herb to reach for if you need same-day symptom relief, that is honey or a salt-turmeric gargle. Pippali is the herb for the throat that keeps coming back.
Is Pippali safe to take with antibiotics for strep throat?
Pippali (and the piperine it contains) is known to alter the absorption of several medications by affecting liver and gut enzymes. For acute strep throat treated with antibiotics, the safest approach is to complete your antibiotic course first, then use Pippali during the recovery phase to rebuild throat tissue and clear residual mucus. If you want to use them together, separate the doses by at least 2 hours and tell your physician you are taking it. Strep throat itself is a Pitta-type infection and Pippali is not the ideal acute remedy, licorice and Tulsi are more appropriate during the active infection.
What is the best form of Pippali for sore throat?
Pippali powder (Churna) mixed with raw honey is the classical and most direct form for throat work. The honey coats the throat lining while the powder makes direct contact with the inflamed tissue. For sore throat that comes with chest congestion or wet cough, Sitopaladi Churna (which contains Pippali alongside cardamom, cinnamon, bamboo silica, and rock sugar) is often more effective than Pippali alone. For chronic voice weakness or recurring sore throat, the Vardhamana Pippali graduated dose method is the traditional approach. Avoid capsules if you can, the throat-coating action requires direct mouth contact.
Pippali vs Licorice for sore throat: which one should I use?
They treat different patterns. Licorice (Yashtimadhu) for sore throat is the herb for dryness, scratchiness, burning, and inflammation, the Vata and Pitta patterns. It coats and cools. Pippali is the herb for thick mucus, heaviness, lingering cough, and hoarseness, the Kapha pattern. It heats and clears. If your throat is dry and raw, use licorice. If your throat is full and mucusy, use Pippali. If you are not sure, start with licorice (it is the safer default) and add Pippali only if mucus is clearly present and not clearing. They can also be used in sequence: licorice during the acute phase, Pippali during the lingering recovery phase.
Can Pippali be used for smoker's throat?
Yes, this is one of Pippali's most established traditional uses. Smoker's throat is essentially chronic Kapha accumulation combined with Vata depletion of the mucosa, exactly the pattern Pippali targets. The Vardhamana Pippali Rasayana protocol described in classical texts is specifically aimed at rebuilding compromised respiratory tissue. A 4 to 6 week course of Pippali with honey, alongside cessation of smoking and warm-moist breathing practices, can substantially improve chronic throat clearing, voice quality, and morning mucus. It is not a substitute for stopping smoking, but it is one of the most effective herbs for rebuilding the throat after years of irritation.
Recommended: Start Pippali for Sore Throat
If you want to start using Pippali for sore throat today, here is the simplest starting point.
The best form for this specific pair is Pippali powder (Churna) taken with raw honey. The powder makes direct contact with the throat lining and the honey acts as Anupana, coating the inflamed tissue while carrying piperine into deeper layers. This pairing comes straight from the Charaka Samhita for chronic Kasa-Svarabheda, persistent cough with hoarse voice.
Kitchen version: Mix 1/4 teaspoon of Pippali powder with 1 teaspoon of raw, unheated honey. Take twice daily on an empty stomach. Hold the paste in the mouth for 30 to 60 seconds before swallowing. Do not heat the honey, and do not mix it into hot tea.
Dosha fork: If your sore throat is Kapha-type (thick mucus, heavy throat, lingering after a cold), Pippali alone with honey is enough. If you also have chest congestion and wet cough, switch to Sitopaladi Churna which contains Pippali in a balanced formula. If your throat is Vata-Kapha (dry but with some mucus, hoarse voice, smoker's throat), combine Pippali with a little ghee in addition to honey to protect against over-drying.
Find Pippali on Amazon ↗ Trikatu Churna ↗
One safety note: avoid Pippali if your sore throat is acutely burning, red, and feverish (Pittaja pattern), the heating action will worsen these symptoms. Use licorice instead during the hot, inflamed phase, and bring Pippali in later if mucus persists.
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 Sore Throat
See all herbs for sore throat on the Sore Throat 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.