Botanical Name Piper chaba Hunter,
Family Piperaceae
Origin Southeast Asia
Description Gajapippali is a perennial climbing vine with aerial roots, reaching up to 10 meters in length. The leaves are alternate, heart-shaped, and smooth. The fruits are small and rounded, with a reddish-brown color.
Parts Used The fruits of Gajapippali are used for medicinal purposes.
Dose The recommended dose of Gajapippali is 1-2 grams per day.

Ayurveda Features

Formulations(Yog) Gajapippali is used in various formulations in Ayurvedic medicine, such as Chyawanprash, Dashmoolarishta, and Mahasudarshan Churna.
Anti-Dote (Nivaran Dravya) The anti-dote for Gajapippali is not specified in Ayurvedic texts.
Ayurvedic Properties Guna (quality): Laghu (light), Tikshna (sharp)
Rasa (taste): Katu (pungent)
Vipak (metabolism): Katu (pungent)
Virya (potency): Ushna (hot)
Prabhav (impact): Medhya (improves intelligence)
Other Names Sanskrit: Gajapippali, Chavya
Hindi: Gajapippali
Bengali: Chavya, Chaba
Kannada: Kabab chini, Chavya
Malayalam: Chavika
Marathi: Chavya
Oriya: Chavya
Tamil: Kandathipilli
Telugu: Chavya, Kabab chini


Distribution Gajapippali is native to Southeast Asia and is found in countries like Thailand, Indonesia, Malaysia, and Vietnam.
Pharmacognosy The fruits of Gajapippali are used in Ayurvedic medicine. They contain essential oils, alkaloids, and lignans.
Cultivation Gajapippali is cultivated in tropical regions, and it requires well-drained soil and a warm and humid climate.
Physical Constituents The fruits of Gajapippali have a pungent taste.
Chemical Constituents Gajapippali contains essential oils, alkaloids, and lignans.


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