Ground long pepper, known in Ayurveda as pippali, is obtained from the dried, spike-shaped fruits of the pippali plant. When ground, it offers a concentrated, powerful spice that is significantly more intense than that of the whole fruit. Its flavor is a complex blend of the peppery heat of black pepper and a unique, lingering sweetness with notes of cinnamon and ginger. The powder is ideal for adding a consistent, aromatic warmth to dishes and is an important ingredient in many spice blends and rubs. Pippali in Ayurveda: In Ayurveda, pippali is considered one of the most important and potent spices. It is a central ingredient in the famous blend Trikatu ("three hots"), along with ginger and black pepper, which is used to stimulate metabolism. Pippali is considered a spice that particularly balances the doshas Vata and Kapha. It is known to strengthen the digestive fire (Agni) and improve nutrient absorption. In addition, it is traditionally used to support lung and respiratory health, as it helps reduce Kapha (mucus). Pippali is often used in Ayurveda in powder form for teas, elixirs, and as an ingredient in healing formulas.