Piper longum L.

DeFilipps, Robert A. & Krupnick, Gary A., 2018, The medicinal plants of Myanmar, PhytoKeys 102, pp. 1-341: 137

publication ID

http://dx.doi.org/10.3897/phytokeys.102.24380

persistent identifier

http://treatment.plazi.org/id/654309E3-8BD3-2506-8FCA-9C7F142430E2

treatment provided by

PhytoKeys by Pensoft

scientific name

Piper longum L.
status

 

Piper longum L. 

Names.

Myanmar: peik-chin, nga-yok-kaung, tanwhite (Mon). English: Indian long pepper.

Range.

Himalayas (Nepal to Bhutan), India, Sri Lanka, and Malaysia. Grows naturally throughout Myanmar, but especially in the mountainous northern part of the country in the shade of large trees; also cultivated.

Uses.

Fruit: Used as a digestive. Paste made with water used to cure a stiff neck; when applied to bites of venomous animals, it neutralizes the venom. Powder taken with hot water used in deworming and to relieve pain in the chest. Licking the powder mixed with honey reduces excessive passing of blood. Boiling the fruit pod with jaggery and ginger, and drinking the liquid reduces fever and eases aches and pains in cases of malaria, ague, and influenza. The pod is also chewed to relieve toothaches. Root: A small amount of root powder taken with warm water is used to relieve inflammation of the joints as well as backaches. The root is also used to aid digestion.

Notes.

The medicinal uses of this species in India are discussed in Jain and DeFilipps (1991). Medicinal uses of this species in China are discussed in Duke and Ayensu (1985).

References.

Nordal (1963), Agricultural Corporation (1980), Forest Department (1999).

Kingdom

Plantae

Phylum

Tracheophyta

Class

Magnoliopsida

Order

ORDO

Family

FAMILIA

Genus

Piper