Long Pepper (Pippali) for Spleen Enlargement: Does It Work?
Does Long Pepper (Pippali) help with spleen enlargement (Pleehodara)? Yes, and the classical tradition is unusually direct about it. Pippali is one of the very few herbs the texts name specifically as Pleehodara Hara, an agent that reduces the splenic mass of Pleehodara, the abdominal enlargement that originates from the spleen.
The Astanga Hridaya records the formal frame inside the Panchakola group: "Panchakolaka, (pippali, pippalimula, cavya, citraka and nagara) cures abdominal tumors, disease of the spleen, enlargement of the abdomen, distension and colic, and is best to improve hunger and digestion." Pippali sits at the centre of that group. Bhavaprakash Nighantu records the same in its Pippali entry under the Vardhamana Pippali protocol, where the dose is gradually increased and then decreased to treat Pleehodara alongside chronic cough, asthma, and abdominal disorders.
The Ayurvedic logic is straightforward. Pleehodara is classically a Kapha-predominant mass with Mandagni (weak digestive fire) and stagnant Ama at the root. Pippali is pungent in taste (Katu Rasa), hot in potency (Ushna Virya), a powerful Deepani (digestive stimulant) and Vata-Kapha Shamaka. Its rare property is the sweet post-digestive effect (Madhura Vipaka), which means it kindles the fire without aggravating Pitta or depleting the tissues over a long course. This is what allows the Vardhamana escalation protocol to run for weeks without burning the patient.
Critical framing: Splenomegaly is a medical sign, not a diagnosis. Causes range from benign portal congestion to malaria, lymphoma, leukemia, and serious haemolytic disorders. A full medical workup is mandatory before treating the spleen as a Pleehodara herbal target. Pippali support is a classical adjunct, not a primary therapy, and must run inside a Vaidya-supervised plan with parallel medical evaluation.
How Long Pepper (Pippali) Helps with Spleen Enlargement
Pippali's action on spleen enlargement works through three connected layers: a direct classical Pleehodara Hara action, the Vardhamana Rasayana escalation protocol that lets it run safely as a long course, and the Deepani-Pachana work that breaks the Ama congestion that feeds splenic stagnation.
Pleehodara Hara: the named classical action
The Astanga Hridaya Sutrasthan states it within the Panchakola group: "pippali, pippalimula, cavya, citraka and nagara is known as panchakolaka. It cures abdominal tumors, disease of the spleen, enlargement of the abdomen, distension and colic." The same Panchakola group is cited in Charaka Chikitsa 13 (Udara Chikitsa) for abdominal mass conditions including Pleehodara. Pippali is the lead component. Its pungency moves stagnant Kapha out of the splenic-portal region, its heat opens the channels (Srotas), and its Vata-Kapha Shamaka action shifts the dosha picture that allows the mass to organise.
Vardhamana Rasayana: the dose-escalation protocol
Pippali's most distinctive classical use for the spleen is the Vardhamana Pippali method, recorded in Bhavaprakash Nighantu and Charaka Chikitsa. The dose starts at three fruits and increases by three or so daily up to a peak (often around ten days), then descends back. The full course works as a Rasayana for the splenic and hepatic mass while kindling Agni. The Astanga Hridaya warns this is the only safe way to run long Pippali courses: "Long pepper should not be used in excess, for long period, without following the regimen of rejuvenation therapy."
Deepani-Pachana: addressing the Ama root
Pleehodara in the classical frame sits downstream of Mandagni (weak digestive fire) and accumulated Ama, with portal-region stagnation feeding the splenic mass. Pippali is named as Deepani (digestive stimulant) in its Bhavaprakash karma list. By restoring Agni, it cuts off the metabolic feed that sustains the splenic Kapha. This is why Pippali features in classical formulations for both abdominal tumours and liver disorders, conditions that often run alongside splenomegaly through shared portal-congestion physiology.
Modern research on piperine, the major alkaloid in Pippali, documents bioavailability-enhancing and mild anti-inflammatory effects. The classical-modern overlap is partial; the Pleehodara protocol stands primarily on the classical tradition, not on a confirmed modern pharmacology of splenic mass reduction.
How to Use Long Pepper (Pippali) for Spleen Enlargement
Pippali for spleen enlargement is used in one specific classical method: the Vardhamana Pippali dose-escalation protocol. This is not a herb you take at a flat daily dose for months. Outside the Vardhamana frame, Pippali is intended for short courses only.
Best form: Vardhamana Pippali Churna
Use the dried fruit powder (Pippali Churna), ideally from a reputable Ayurvedic supplier with standardised pungency. Avoid raw green Pippali, which the Astanga Hridaya warns is heavy and Kapha-aggravating. The escalation runs as follows.
Classical Vardhamana protocol
| Day | Pippali Dose | Anupana (vehicle) | Timing |
|---|---|---|---|
| Day 1 | 3 fruits (about 0.5 g powder) | Warm milk or warm water with honey | Empty stomach, morning |
| Day 2 | 6 fruits | Warm milk | Morning |
| Day 3 | 9 fruits | Warm milk | Morning |
| Day 4 to 10 | Increase by 3 fruits per day to peak (around 30 fruits) | Warm milk | Morning |
| Day 11 onward | Decrease by 3 fruits per day back to 3 | Warm milk | Morning |
The peak dose varies by patient strength and is set by a Vaidya. A typical full Vardhamana course is 14 to 21 days. The course must run only once or twice a year, never continuously.
Anupana
The classical anupana for Pippali in Pleehodara is warm milk, which softens the heat and supports the Rasayana action. For a stronger Kapha-Pleehodara picture with thick coating and very weak Agni, warm water with a touch of honey can be used. For Pitta-leaning constitutions, the milk anupana is mandatory.
Supporting formulations
Pippali is rarely used solo for Pleehodara. The classical group it sits inside is Panchakola Churna (Pippali, Pippalimula, Chavya, Chitraka, Nagara), named in the Astanga Hridaya for diseases of the spleen and abdominal mass. Pippali also pairs with Triphala, Vidanga, and iron preparations in the broader Pleehodara plan.
Duration and what to expect
The Vardhamana course runs 14 to 21 days. A second course can be repeated after a gap of one to two months if the Vaidya advises. Expect gradual improvement in digestive symptoms (bloating, heaviness, appetite) within the first week and slower change in palpable splenic size over weeks to months alongside the broader protocol. Splenic size must be tracked by clinical examination and ultrasound, not by symptom alone.
Cautions
Pippali is hot and pungent. Avoid in active Pitta flares, peptic ulcer disease, pregnancy, severe anaemia without iron co-therapy, and acute fevers. Self-prescription beyond the Vardhamana frame risks Pitta Prakopa and gut irritation.
Frequently Asked Questions
How long does Pippali take to work for spleen enlargement?
Digestive symptoms (bloating, heaviness, weak appetite) often soften within the first week of the Vardhamana Pippali course. Changes in palpable spleen size are slower and depend on the underlying cause. The classical course runs 14 to 21 days; meaningful change in splenic size usually needs the full course alongside the broader Pleehodara protocol over two to three months, with clinical and ultrasound monitoring. Pippali alone is not the whole therapy.
Can I take Pippali long-term for chronic splenomegaly?
No. The Astanga Hridaya states it explicitly: "Long pepper should not be used in excess, for long period, without following the regimen of rejuvenation therapy." Pippali at flat daily doses is hot, pungent, and risks Pitta aggravation, gastritis, and tissue depletion. The Vardhamana method exists precisely so the herb can run as a Rasayana without these side effects. Outside that protocol, courses must be short (a week or less) and intermittent.
Pippali vs Garlic for spleen enlargement?
Different roles. Pippali is the classical Pleehodara Hara agent inside the Panchakola group, used in the Vardhamana protocol for the Kapha-Ama splenic mass with weak Agni. Garlic (Lasuna) is a more general Kapha-Vata pacifier with cardiovascular and Ama-clearing properties, useful as a daily kitchen herb alongside the spleen protocol but not the lead Pleehodara intervention. They pair well: Pippali for the focused course, Garlic in cooking.
Can Pippali be used with iron supplements for spleen with anemia?
Splenomegaly often runs alongside anemia, and the classical pairing is Pippali plus iron-based formulations (such as Mandura or Loha Bhasma) under Vaidya supervision. Pippali's bioavailability-enhancing action complements iron absorption. However, Loha Bhasma must never be self-prescribed and must come only from a qualified Ayurvedic practitioner with proper Rasashastra training. Do not combine over-the-counter iron with Pippali without medical guidance, especially in unexplained splenomegaly where the cause has not been worked up.
Recommended: Start Long Pepper (Pippali) for Spleen Enlargement
If you want to start using Pippali for spleen enlargement, the only correct entry point is the classical Vardhamana Pippali protocol, run under a Vaidya's supervision after a full medical workup.
Best form
Buy Pippali whole-fruit powder (Pippali Churna) from a reputable Ayurvedic supplier with batch testing. Start the Vardhamana escalation at 3 fruits (about 0.5 g) with warm milk on empty stomach, increase by 3 fruits per day to peak around day 10, then descend back. Full course 14 to 21 days.
Kitchen version
A teaspoon of Trikatu (Pippali, Black Pepper, Ginger) stirred into warm water with honey, taken once before lunch, is the everyday digestive-fire support that complements the focused Vardhamana course without driving Pippali doses high.
Dosha fork
Kapha-predominant Pleehodara (heaviness, slow digestion, dull appetite): warm-water-and-honey anupana works. Vata-Pitta mixed picture: stay with the classical warm-milk anupana to soften the heat. Active Pitta flare, ulcer, pregnancy: do not start Pippali.
Find Pippali on Amazon ↗ Trikatu Churna ↗
Critical safety notes. Splenomegaly always needs a full medical workup first (causes range from portal hypertension to malaria to lymphoma and leukemia). Pippali is supportive, not primary therapy. Loha Bhasma and other Bhasmas are practitioner-only — never self-prescribe Bhasma. Avoid contact sports and abdominal trauma with an enlarged spleen due to rupture risk.
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 Spleen Enlargement
See all herbs for spleen enlargement on the Spleen Enlargement 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.