Pippali, Pimpali or Piper Longum (Latin, linn) is an indigenous plant to North- eastern & southern india and Ceylon, cultivated in Eastern Bengal. Pippali is the term applied to the fruit of piper longum and pippali mool to roots of piper longum plant. Pippali Mool has milder effects than Pippali & is available in small cylindrical pieces of nodal and internodal pieces, about 2 mm thick. Ayurveda mentions uses of pippali roots as anti-inflammatory, pain killing, for reducing abdominal gases, as laxative, and expectorant. As per Ayurvedic principle Pippali mool is hot in potency, and used to handle diseases that occur due to vitiation of Vata (air), and Kapha (phlegm) Dosha/humour. In Ayurvedic text it is mentioned that due to hot potency the roots are used in digestive weakness, and promoting respiratory functions. Pippali roots helps to relieve inflammations, edema, and restores the structures of the body to normalcy, improves appetite, and relieves flatulence. Pippali mool supports proper bile function & stimulates it to maintain healthy Liver functions.

Pippali mool promotes relaxation of body tissues & calms the nerve. Regular intake of pippali mool powder 1 tsp with ½ tsp Nutmeg fruit powder at night helps to improve sleep quality and soothes mental irritation. Scientific study of Pippali mool has shown presence of natural steroids, carbohydrates, tannin and phenolic compounds. Polyphenols such as tannins and flavonoids present have been shown to have numerous health protective benefits, which include lowering of blood lipids, healthy digestion, anti-oxidant properties.