• 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.

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