Pippali

Pippali

Fruit. Indigenous to north-eastern and southern India and Sri Lanka. Cultivated throughout India, especially in Bengal.

• Pippali is certainly one of the most widely used of all Ayurvedic herbs. 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). You will find it in most of our formulas because of these and other benefits.
  
• 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.
  
• Pippali enhances all 13 of the metabolic processes (Agnis) that create the 7 categories of bodily tissues (Dhatus).
  
• Along with Black Pepper and Ginger, Pippali is part of the famous digestive formula known as Trikatu (Three Spices).