Journey of taste: Peepal controls blood glucose, it is also beneficial for the liver, this spice is full of properties

Swad Ka Safarnama: Pippali or pippali is used as a spice in the Indian kitchen. It not only adds flavor to the food, but also makes it nutritious. Its regular intake keeps the body away from many diseases and problems. It is considered a panacea for the body. By its use, the amount of glucose in the blood remains under control, so it is also considered very beneficial for the liver. It also protects the body from bacteria in special weather. Its place of origin is considered to be India. Pippali is widely used in Ayurvedic medicines.

Pipli is also used in Chyawanprash

In the country and abroad, long pepper has the same respect as black pepper. Pipli is slightly cool in sharpness, but it produces more saliva in the mouth while eating. It may not be as famous as black pepper, but it has more properties than black pepper. Those who know the properties of Pipli, they use it a lot in their kitchen and diet. It is a spice and it is used in the same way as black pepper, cardamom, cinnamon etc.

Ayurveda has also given special respect to it and it is used in many anti-bacterial and tonic medicines. Pippali is also included in the ingredients and herbs that are used to prepare the power-enhancing Chyawanprash. Pipli is used in whatever spicy food is prepared in Indian cuisine. These include spicy lentils, soups, rasam and most of the non-veg items, among which Nihari, Korma, and Mutton Stew are special.

India is the origin of Pipli

The origin of Pipli is uninterruptedly believed to be in India. It is not only described in the ancient texts of India, its information has been given in foreign writings. Ancient Ayurvedic text Pippali (Pippali) of India written in 7th-8th BC describes. It has been described as sweet, expectorant, astringent and hot. In another ancient book ‘Sushrut Samhita’, some such diets have been described, in which Pipli is used. On the other hand, Jeevan Singh Pruthi, who has made international recognition in the field of spice technology and the founder director of India’s Agmark Lab, has informed in his book ‘Spcices and Condiments’ that most of the Pipli in India are obtained from wild plants. Its plants grow in abundance in areas like Assam, West Bengal, Uttar Pradesh, Tamil Nadu, Cherrapunji etc.

The chemical constituents found in it have the properties of producing excessive salivation in the mouth, numbing and sensation of greasiness in the mucous membrane of the mouth. It also has medicinal properties. Apart from preventing respiratory diseases, muscle pain and inflammation, it is used in forceful medicines. Food historians believe that the way black pepper reached other countries from India thousands of years ago, Pipli also reached there, but the number of such countries was limited. Apart from spice, it was also used as a medicine in Greek and Egyptian civilization.

Many special ingredients make Pipli beneficial

Pipli is considered a panacea for the body and it is also said that Pipli is the best among all the hot spices. According to Vaidyaraj and former Dean of Mumbai University, Dinanath Upadhyay, Pipli is respected in Ayurveda, modern discoveries of science have also accepted that Pipli is a mine of virtues for the body.

Anti-amoebic properties are found in Pipli, which keeps on damaging the bacteria produced in the stomach. Image-Canva

Research suggests that alkaloids (antiviral), beta sitosterol (anticholesterol), analgesic (pain reliever), eugenol (natural antioxidant) elements are found in sufficient quantity in Pipli, which make it special. It surprisingly has the ability to control glucose in the blood. There are some components present in Pipli which keep the liver healthy. If some such toxic substance has reached the body which can harm the liver, Pippali neutralizes that substance. Due to this specialty, the body is saved from diseases like jaundice.

Has the ability to kill bacteria in the body

Pipli has the ability to fight bacteria, that is, it has antibacterial properties. Due to this, the body remains protected from common diseases. Anti-amoebic properties are found in it, which keeps on damaging the bacteria produced in the stomach. It also has the ability to reduce fat in the body. If regular exercise is done with the consumption of Pipli, it can reduce obesity. Another feature of this has greatly influenced Ayurveda. Actually, it helps in maintaining sufficient amount of oxygen flow to the brain and body parts, due to which the blood pressure in the body remains normal. Pippali generally does not have any side effects, as it is a natural and organic herb and does not pose any threat to the body. But if consumed in excess, it can cause severe burning sensation in the stomach. The risk of allergies can also increase.

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