Piper longum པི་པི་ལིང་

English name: Long pepper

Tibetan name: Pi-pi-ling (པི་པི་ལིང་)

Part used: seeds (འབྲས་བུ་)

Taste and potency: hot taste (རོ་ཚ་བ་); bitter post-digestive taste (ཞུ་རྗེས་ཁ་བ་); warming, rough and sharp potency (ནུས་པ་དྲོ་ཞིང་རྩུབ་ལ་རྣོ་བའོ་)

Profound value of Piper longum in Tibetan Medicine:

• Beken, "cold" and Wind disorders ( བད་རླུང་དང་གྲང་རླུང་གི་ནད་): imbalance of water and earth in the body. Beken and Wind pushing upwards. Dizziness. Cough, hoarseness, difficulty breathing ( དབུགས་མི་བདེ་བ་), water retention. Increased amount of lymph (lymphostasis), swelling of the joints. Increased amount of mucus secretions from the lungs and throat ( ལུད་པ་འཕེལ་བ་). It restores the kidney warmth. 
• Digestive disorders: long pepper is used for indigestion, bloating and to increase digestive fire ( ཕོ་བའི་མེ་དྲོད་ཉམས་པ་). 
• Long pepper also increases sexual desire and energy (རོ་ཙ་བ་). 
• Long pepper is used in cooling formulas to protect the spleen from the damaging effects of cold herbs. 
• It is also used as single component decoction prior to phlebotomy therapy for separating the impure blood from the pure one. 

According to the Second Tibetan Medicine Tantra (བཤད་པའི་རྒྱུད།):