Long pepper (Piper longum, Pippali), sometimes called Indian long pepper, is a flowering vine, cultivated for its fruit, which is usually dried and used as a spice and seasoning. Long pepper has a similar, but hotter, taste to its close relative Piper nigrum – from which black, green and white pepper are obtained. The word pepper itself is derived from the Tamil/Malayalam word for long pepper, pippali. Pippali is very effective herb to enhance digestion, metabolism and assimilation of the food consumed. The fruit known as pippali & its root known as pippali mula are used for medicinal treatment purpose and used culinary spices.
Today, long pepper is a very rare ingredient in European cuisines, but it can still be found in Indian vegetable pickles, some North African spice mixtures, and in Indonesian and Malaysian cooking. It is readily available at Indian grocery stores, where it is usually labeled pippali. In Indian cuisine it is used in north Indian as well as South Indian Cookery. It provides a delicate flavour and it helps to digest that food very easily. It is used as raw in pickles and some regional dished and as dried spice in various kebabs and biryanis.