Botanical Name Piper retrofractum
Family Piperaceae
Origin Chavya has been used in Ayurvedic medicine for thousands of years and has a long history of traditional use.
Description Chavya is a perennial climbing vine with heart-shaped leaves and small flowers. It produces small, round fruits that are green when unripe and turn red when ripe. The fruits are used as a spice in Indian cuisine and also have medicinal properties.
Parts Used The dried fruit of Chavya is used in Ayurvedic medicine.
Dose The recommended dose of Chavya varies depending on the condition being treated and the form of the herb being used. Consult a qualified Ayurvedic practitioner for guidance on dosing.

Ayurveda Features

Formulations(Yog) Chavyadi churna, Trikatu churna, Mahashankha vati, etc.
Anti-Dote (Nivaran Dravya) Not specified.
Ayurvedic Properties GUNA (Quality): Laghu (light), tikshna (sharp), and ruksha (dry).
RASA (Taste): Katu (pungent) and tikta (bitter).
VIPAK (Metabolism): Katu (pungent).
VIRYA (Potency): Ushna (heating).
PRABHAV (Impact): Chavya is known to stimulate digestion and improve appetite.
Other Names Sanskrit: Chavya, Katvi, Krishnapippali
Hindi: Chavya
Assamese: Pipul
Bengali: Pipul
Kannada: Hippali
Malyalam: Kattuthippali
Manipuri: Jujwai
Marathi: Pimpli
Oriya: Pippali
Telegu: Pippallu


Distribution Chavya is native to India, Indonesia, and Malaysia and is widely cultivated in these regions.
Pharmacognosy Chavya contains a number of active compounds, including piperine, piperlonguminine, piperretrofractine, retrofractamide A, and piperine-like compounds. These compounds are responsible for the herb’s various medicinal properties
Cultivation Chavya is propagated by seeds or cuttings and requires a warm, humid climate to grow. It is usually grown as a crop alongside other plants and can be harvested several times a year.
Physical Constituents Chavya has a pungent taste and heating potency.
Chemical Constituents Piperine, piperlonguminine, piperretrofractine, retrofractamide A, and piperine-like compounds.


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