Dietary supplements with Ayurvedic plant parts
 Pippali, or Piper longum, is a warming herb that is also used as a spice. This fragrant climbing shrub is native to the Himalayas and southwest India. The first small pippali fruits only form on plants that are three to eight years old.
 In Ayurveda, Pippali is considered one of the most important plants.
 It increases Agni or digestive fire.
 The taste is pungent, bitter, and sweet. Pippali reduces Vata and Kapha dosha and increases Pitta dosha.