Pippali (long pepper) has been used in India for thousands of years, both as a culinary spice and as a powerful Ayurvedic remedy. It looks similar to a small, elongated catkin and has a pungent, warming flavor. Unlike black pepper (Piper nigrum), which is sharper and more stimulating, long pepper is gentler, deeper, and considered more rejuvenating (rasayana) in Ayurveda. In Western herbalism it is less known, but in Ayurveda it holds a very important place. It is a key ingredient in formulations such as Trikatu (with black pepper and ginger) and Chyawanprash. Traditionally, Pippali is used to stimulate digestion, enhance nutrient absorption, support the respiratory system, and rejuvenate tissues. Folk medicine describes its use for colds, coughs, and sluggish digestion. Its qualities are hot, light, and penetrating, making it especially balancing for Kapha and Vata, while potentially aggravating Pitta in excess.