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Herbs & Plants

Piper lolot

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Botanical Name : Piper lolot
Family: Piperaceae
Genus: Piper
Species: P. lolot
Kingdom: Plantae
Order: Piperales

Common Name : La Lot

Habitat: Piper lolot is native to the Indochina region and recently introduced to the United States by Lao and Vietnamese emigrants

Description:
Piper lolot is a Tropicals and Tender Perennial herb, grows to a height of 18-24 in. (45-60 cm).It is in the USDA Zone 10a: to -1.1 °C (30 °F)It blooms during
Mid Summer to Late Summer/Early Fall and the blooming color is White to Near White.

Click to see the pictures>……(01).....(1)…..…(2)..…...(3)
Lolot (Piper lolot) is a flowering vine, cultivated for its leaf which is used in Lao and Vietnamese cuisine as a flavoring wrap for grilling meats, namely the bò lá l?t sausages of Vietnam.

The practice of wrapping meat in vine leaves originated in the Middle East, which was taken to India by the Persians. It was subsequently introduced by the Indians to Southeast Asia. However, grape vines do not grow well in tropical climates, so the Vietnamese started to use leaves of lolot instead.

Cultivation:
Requires consistently moist soil; do not let dry out between waterings . It is suitable for growing in containers. But for ground planting Spacing should be 18-24 in. (45-60 cm)

Propagation Methods:
By dividing the root ball
By simple layering

Medicinal Uses:
It is  used for medicinal purposes, to relive a wide range of symptoms from inflammation to snakebites.

You may click to see :Piper lolot eaters cure gout?

Disclaimer:
The information presented herein is intended for educational purposes only. Individual results may vary, and before using any supplements, it is always advisable to consult with your own health care provider.

Resources:
http://davesgarden.com/guides/pf/go/73809/
http://en.wikipedia.org/wiki/Lolot

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Herbs & Plants

Peperomia pellucida

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Botanical Name : Peperomia pellucida
Family: Piperaceae
Genus: Peperomia
Species: P. pellucida
Kingdom: Plantae
Order: Piperales

Common Names: Throughout the Americas, it is known as pepper elder, silverbush, rat-ear, man-to-man, clearweed (North America); konsaka wiwiri (Guianas); coraçãozinho or “little heart” (Brazil); lingua de sapo, herva-de-vidro, herva-de-jaboti or herva-de-jabuti (South America).It is also called Crab Claw Herb.

In Oceania, it is called rtertiil (Belauan); podpod-lahe or potpopot (Chamorro).

In the different dialects of the Philippines, it is called pansit-pansitan or ulasimang-bato (Tagalog), olasiman ihalas (Bisaya), sinaw-sinaw or tangon-tangon (Bikol), and lin-linnaaw (Ilocano).

In other parts of Asia, it is known as càng cua (Vietnam); pak krasang (Thailand); suna kosho (Japan); rangu-rangu, ketumpangan or tumpang angin (Bahasa/Malay).

Habitat ; Flowering year-round, the plant is found in various shaded, damp habitats all over Asia and the Americas. It grows in clumps, thriving in loose, humid soils and a tropical to subtropical climate.

Description:
Peperomia pellucida is a small annual  herb, shallow-rooted herb, usually growing to a height of about 15 to 45 cm. it is characterized by succulent stems  with tiny flowers on a spike, shiny, heart-shaped, fleshy leaves and tiny, dot-like seeds attached to several fruiting spikes. It has a mustard-like odor when crushed.
CLICK TO SEE THE PICTURES

The family Piperaceae comprises about a dozen genera and around 3000 species.

Propagation: When matured, the small fruits bear one seed which fall of the ground and propagate.

Uses:
Peperomia pellucida has been used as a food item as well as a medicinal herb. Although mostly grown for its ornamental foliage, the entire plant is edible, both cooked and raw.

Constituents:
The analgesic properties of the plant seem to be related to its effect on prostaglandin synthesis.

Anti-inflammatory, chemotherapeutic, and analgesic properties have been found in crude extracts of P. pellucida. It may have potential as a broad spectrum antibiotic, as demonstrated in tests against Staphylococcus aureus, Bacillus subtilis, Pseudomonas aeruginosa , and Escherichia coli (A. C. Bojo et al. 1994). Chloroform extracts from dried leaves of P. pellucida have been shown to exhibit antifungal activity against Trichophyton mentagrophytes.

Although the plant can cause asthma-like symptoms in patients with known hypersensitivity reactions to the species, no clinical data have yet been reported on human toxicity.

Medicinal Uses:
In Suriname’s traditional medicine, a solution of the fresh juice of stem and leaves is used against eye inflammation.  It is also applied against coughing, fever, common cold, headache, sore throat, diarrhea, against kidney – and prostate problems and against high blood pressure.  In Northeastern Brazil the plant is used in the treatment of abscesses, furuncles, and conjunctivitis.

Infusion and decoction or salad for kidney troubles, gout and rheumatic pains; pounded plant warm poultice for boils and abscesses.  Externally, it is used as a facial rinse for complexion problems. Leaf juice is used for colic and abdominal pains.  Avoid using with other pain relievers and diuretics. Used as a poultice for sore throats.  Suppresses peristalsis due to the volatile oil present

Ethnomedicinal uses for the plant vary. P. pellucida has been used for treating abdominal pain, abscesses, acne, boils, colic, fatigue, gout, headache, renal disorders, and rheumatic joint pain.

In Bolivia, Alteños Indians use the whole plant to stop hemorrhages. The roots are used to treat fevers and the aerial parts are used as dressing for wounds.

In northeastern Brazil, the plant has been used to lower cholesterol.

In Guyana and the Amazon region, it is a popular cough suppressant, emollient, and diuretic. It is also used to treat proteinuria.

In the Philippines, a decoction of the plant is used to decrease uric acid levels and to treat renal problems. It is also used topically for skin disorders such as acne and boils.

Disclaimer:
The information presented herein is intended for educational purposes only. Individual results may vary, and before using any supplements, it is always advisable to consult with your own health care provider.

Resources:
http://en.wikipedia.org/wiki/Peperomia_pellucida
Piperaceae, Peperomia pellucida
http://www.icnhs-herbal-medicine.page.tl/Pansit_pansitan.htm
http://www.herbnet.com/Herb%20Uses_C.htm

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Categories
Herbs & Plants Herbs & Plants (Spices)

Long Pepper

 

 

Dried long pepper catkins
Image via Wikipedia

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Botanical Name:Piper longum
Family: Piperaceae
Kingdom: Plantae
Order: Piperales
Genus: Piper
Species: P. longum
Common Name:Javanese Long Pepper, Indian Long Pepper, Indonesian Long Pepper.pippali(in Sanskrit)
Synonyms:click to see:
Parts used: The tiny berries, which merge to a single, rod-like structure which bears some resemblance to catkins (flowers of trees like hazelnut or willow).(fruits and roots are used in Ayurveda))
Habitat:The species Piper longum is of South Asian origin (Deccan peninsular), whereas the closely related Piper retrofractum comes from South East Asia and is mostly cultivated in Indonesia and Thailand. Both species are often not clearly distinguished in the spice trade.

Description:The creeper that spreads on the ground or may take support of other trees. Leaves are 2 to 3 inch long.The older leaves are dentate, dark in color and heart shaped. The younger ones is ovate in shape and contains 5 veins on them. Flowers are monoceous and male and female flowers are borne on different plants. Male flowers stalk is about 1 to 3 inch long and female flowers stalk is 1/2 inch to 1 inch long. Fruit is long. When it ripes it attains red color and when it dries it attains black color. It is 1 inch in diameter. The plant flowers in rains and fruits in every winter.

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Acording to Ayurveda it has 4 varities:-
1. Pippali
2. Gaja pippali
3. Saheli
4. Vanapippli

Pepper, Indian Long Pepper or Indonesian Long Pepper, is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. Long pepper is a close relative of the black pepper plant, and has a similar, though generally hotter, taste. The word pepper itself is derived from the Sanskrit word for long pepper, pippali.

The fruit of the pepper consists of many minuscule fruits — each about the size of a poppy seed — embedded in the surface of a flower spike; it closely resembles a hazel tree catkin. The fruits contain the alkaloid piperine, which contributes to their pungency. Another species of long pepper, Piper retrofractum, is native to Java, Indonesia.

Prior to the European discovery of the New World, long pepper was an important and well-known spice. The ancient history of black pepper is often interlinked with (and confused with) that of long pepper. The Romans knew of both and often referred to either as just piper; many ancient botanists erroneously believed dried black pepper and long pepper came from the same plant. Only after the discovery of the New World and of chile peppers did the popularity of long pepper decline. Chile peppers, some of which, when dried, are similar in shape and taste to long pepper, were easier to grow in a variety of locations more convenient to Europe.

Main constituents
In P. retrofractum, piperine, piperlonguminine, sylvatine, guineensine, piperlongumine, filfiline, sitosterol, methyl piperate and a series of piperine-analog retrofractamides are reported. (Phytochemistry, 24, 279, 1985)

The content of piperine (about 6%) is slightly higher than in black pepper.
Long pepper plant (P. retrofractum) kanchanapisek.or.th       © Thai Junior Encyclopedia

On the other hand, long pepper contains less essential oil than its relatives (about 1%), which consists of sesquiterpene hydrocarbons and ethers (bisabolene, ?-caryophyllene, ?-caryophyllene oxide, each 10 to 20%; ?-zingiberene, 5%), and, surprisingly, saturated aliphatic hydrocarbons: 18% pentadecane, 7% tridecane, 6% heptadecane.

Uses
Today, long pepper is an extremely rare ingredient in European cuisines, but it can still be found in Indian vegetable pickles, some North African spice mixtures, and in Indonesian and Malaysian cooking. It is readily available at Indian grocery stores, where it is usually labeled pipalli.Long pepper, also sometimes called Indian long pepper or piper longum, is a spice used in traditional Indian cooking.1

Although not used as much in modern cooking, long pepper was once used as a measure of currency and was often listed as a ransom.

Medicinal uses :

Pharmacology:
It is pitta suppressant vata and kapha aggravator. It has a strong erge to suppress any kind of infection occurring in the body due to its pungent taste. It helps in en espelling out the mucus that gets accumulated in the respiratory tract and also strengthens the nervous system. It is good digestive agent and help improving the gastrointestinal condition and also normalizes the peristaltic movements. It has a great effect on respiratory tract.

According to Ayurveda it aontains:
*Gunna(properities)-tikshan(sharp), snigdh (slimy) and laghu light
*Rasa (taste)- katu (pungent)
*Virya (potency)-moderate

Coughs, bronchitis, asthma and pain reliever for muscle pain. The flavor is similar to, but hotter, than black pepper.1 Still used in combination with other herbs in Ayurvedic medicine.

Besides fruits the roots and thicker part of the stem is cut and dried to use in various medicinal purpose in Ayurveda and Unani.

The unripe spike of the plant and the root, which is thick and branched, is also medically important and is called modi or pippali-moolam. Long Pepper inhibits the secretion of digestive juice and lowers total stomach acid;  it lowers LDL and VLDL and TC; prevents hardening of the arteries; has a calming effect on CNS.  Seed used in cough and throat pain. Root used in paralysis, epilepsy, and stiff joints. Both seeds and root are used for cough, rheumatism, leprosy, and consumption. The herb is also believed to improve  vitality.

Disclaimer : The information presented herein is intended for educational purposes only. Individual results may vary, and before using any supplement, it is always advisable to consult with your own health care provider.

Resources:
http://en.wikipedia.org/wiki/Pippali
http://www.uni-graz.at/~katzer/engl/Pipe_lon.html
http://organizedwisdom.com/Long_Pepper
http://www.indianetzone.com/1/long_pepper.htm

http://www.ayushveda.com/herbs/piper-longum.htm

http://www.herbnet.com/Herb%20Uses_LMN.htm

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