Among the vitalizers (rasayanas) Pippali is the most widely used of all the Ayurvedic herbs. There are various advantages of this herb. It is one of the best herbs for enhancing digestion, assimilation and metabolism of the foods we eat. It is also highly prized for its ability to enhance assimilation and potency of herbs in a synergistic formula (this is called the Yogavahi effect). The Ayurvedic texts list Pippali as one of the most powerful Rasayana herbs, meaning it is a longevity enhancer. It also cleans the shrotas that transport nutrients and remove wastes, so it is considered important for purification. It balances two of the three laws of nature at work in the mind and body (Vata and Kapha). It also soothes the nerves to improve the quality of sleep at night. It is a very important ingredient for digestion. Along with Black Pepper and Ginger, Pippali is part of the famous digestive formula known as Trikatu (Three Spices). Pippali also has a rejuvenating effect so anybody desirous of rasayana guna (rejuvenation) should consume pippali five, eight, seven or ten in number added with honey and ghee daily for one year it will give a long lasting effect. Pippali rasayana is a traditional Ayurvedic formulation consisting of Piper longum and Butea monosperma (palash). Pippali rasayana has traditionally been used in the treatment of chronic dysentery and worm infestations. Benefits
Ayurveda list Pippali as one of the most powerful Rasayana herbs, meaning it is a longevity enhancer. It also cleans the shrotas that transport nutrients and remove wastes, so it is considered important for purification. It balances two of the three laws of nature at work in the mind and body (Vata and Kapha). It also soothes the nerves to improve the quality of sleep at night. It provides relief from cough, consumption, dyspnea, hiccup, throat infections, piles, assimilation disorders, anemia, and irregular fever. Pippali enhances all 13 of the metabolic processes (Agnis) that create the 7 categories of bodily tissues (Dhatus).
