Pippali is used as a culinary spice. Pippli (Piper Longum). The constituents of Piper longum are eugenol, kaempferol, myrcene, piperine, quercetin, chavicin and rutin black pepper. For proper digestion of food, one to six gram of "Pippli Powder" is mixed with 200 to 300 ml of butter milk and given.
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