Pipramul / Ganthoda Powder

Pipramul, also known as Ganthoda powder, is derived from the dried roots of the long pepper plant (Piper retrofractum). It has a warm, peppery flavor and is commonly used in Ayurvedic remedies and traditional Indian cooking for its digestive and anti-inflammatory properties.

Pipramul (Ganthoda) powder is traditionally used to aid digestion, relieve cough and sore throat, reduce inflammation, and improve joint health. It’s often mixed with honey, warm water, or jaggery as a natural home remedy.

Pipramul (Ganthoda) powder is usually taken by mixing ½ teaspoon with warm water, milk, or honey. It’s often consumed after meals to aid digestion or with jaggery for relief from cold, cough, and joint pain.

Pipramul (Ganthoda) powder is famously used in Gujarati cuisine, especially in “Sukku” or “Adadiya Pak”, a traditional winter sweet made with ghee, jaggery, and nuts for warmth and immunity.

Pipramul (Ganthoda) (long pepper root) powder has a warm, sharp, peppery taste with a hint of sweet spice and earthiness—milder than black pepper but with more complexity and depth.

Pipramul (Ganthoda) is commonly paired with dry ginger (Sonth) powder. Together, they create a warming and digestive blend often used in Ayurvedic remedies, herbal teas, and traditional sweets like Adadiya Pak.

Yes, Ganthoda powder can be used daily in curries, teas, or lentil dishes in small amounts. It adds a warm, peppery flavor and supports digestion and metabolism when used moderately.

Yes, Ganthoda has a natural warming effect, helping improve circulation, relieve cold symptoms, and support digestion—especially beneficial during winter.

You can add dry ginger (Sonth), tulsi, black pepper, honey, or lemon to Ganthoda tea for enhanced flavor, warmth, and immunity benefits.

Pipramul (Ganthoda) powder can help ease digestion, reduce acidity, relieve gas, and soothe joint or back discomfort common during pregnancy. Its warming properties may also improve circulation and metabolism.