Piper longum

Piper longum, commonly known as long pepper, is a flowering vine in the family Piperaceae, 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 fruit of the pepper consists of many minuscule fruits — each about the size of a poppy seed — embedded in the surface of a flower spike that closely resembles a hazel tree catkin.

Description[edit | edit source]

Piper longum is a slender, creeping, and perennial herb. The plant has a jointed stem, simple, alternate, and ovate leaves. The flowers are unisexual and the plant is dioecious. The fruits are ovoid, oblong, and mono-seeded berries.

Cultivation[edit | edit source]

The plant is native to India and is also found in other southeast Asian countries including Nepal, Indonesia, Malaysia, and Sri Lanka. It is usually grown in subtropical and tropical regions. The plant requires a well-drained, fertile soil and a warm, humid climate.

Uses[edit | edit source]

The fruit of Piper longum is used in traditional Ayurvedic medicine, where it is thought to have a number of medicinal properties. It is used as a spice in Indian cooking and pickling. The root of the plant, known as Pippali, is also used in Ayurvedic treatments.

Chemical Composition[edit | edit source]

The main chemical constituents of Piper longum are Piperine, Piperlongumine, and Piperlonguminine. These compounds are thought to contribute to the plant's medicinal properties.

Medicinal Properties[edit | edit source]

In Ayurvedic medicine, Piper longum is considered to have a number of beneficial properties. It is thought to be a good rejuvenator and to have a warming effect on the body. It is also used to treat respiratory conditions such as coughs, colds, and asthma.