Botanical Name: Piper longum Linn.
PLANT NAME IN DIFFERENT LANGUAGES
Sanskrit: Pippali, Magadhi
English: Long pepper
Hindi: Pipli, Pipal
Malayalam: Thippali, Pippali
Thippali is a climber, of South Asian origin (Deccan peninsula), cultivated for its fruit, which is usually dried and used as a spice and seasoning. Long pepper is a close relative of the black pepper plant, and has a similar, though generally hotter, taste. The word pepper itself is derived from the Sanskrit word for long pepper, pippali. It is a slender, aromatic, climber with perennial woody roots, creeping and jointed stems, and fleshy fruits embedded in the spikes. Leaves are numerous, 6.3 to 9.0 cm, broadly ovate or oblong-oval, dark green and shining above, pale and dull beneath. The older leaves are dentate, dark in colour and heart shaped. The younger leaf is ovate in shape and contains 5 veins on them. Flowers are monoceous and male and female flowers are borne on different plants. Male flower stalk is about 1 to 3 inch long and female flower stalk is ½ to 1 inch long. Fruit is long. When it ripes it attains red colour and when it dries it attains black colour. It is one inch in diameter. The plant flowers in rains and fruits in early winters.
Thippali cure diseases and increase immunity power. It helps to destroy germs and increase haemoglobin. Thippali is one of the components of Trikadu.