Description of the Indian pippali pepper. long pepper
Vendor code:
Other names for this pepper: Javanese Pepper, Indian or Indonesian Long Pepper, Pipal, Dry Earrings, Pippali.
Pippali pepper is extremely effective for improving digestion, metabolism and absorption of beneficial trace elements. In Ayurveda, it is used in rejuvenation procedures and to remove toxins from the body. It is believed that Pippali improves the interaction of the three doshas: lowers Vata and Kapha, increases Pitta. In addition, he successfully fights colds and coughs, is antipyretic and perfectly tones brain activity.
Pippali peppers are dried and can be used as a single spice or as a blend of spices. The taste of this spice has something in common with the taste of black pepper. If you mix Pippali pepper with black pepper and ginger, we get the so-called Trikatu seasoning (which means "3 spices"). It is the best known Ayurvedic stimulant formulation and is often recommended for ailments. respiratory tract.
Application in cooking:
In India, long peppers are commonly used in marinades or meats. It is also included in the Moroccan spice mix for meat dishes"ras el hanout" along with black pepper, nutmeg, cloves and turmeric. In Ethiopia, Pippali is added to a very spicy berebere mixture, which is also traditionally used with meat. It is made from dry chilies fried until dark, with the addition of long and black pepper, ginger, coriander seeds, shamballa and a small amount of azhgon. For a sweet tone, put cinnamon, cardamom, cloves and allspice. After a few minutes of dry roasting, all the spices are ground together. The sweet-burning taste of Pippali goes well with spicy cheese additions to fondue or wine sauces.
Pippali in Ayurveda:
Pippali pepper has been mentioned in ancient Ayurvedic manuscripts. The Charaka Samhita, which is considered the oldest and most significant extant Ayurvedic canon, describes Pippali as a powerful stimulant for the digestive and respiratory systems.
It has a warming effect, eliminates cold, stagnation and Ama, restores the weakened functions of the body. Pippali has a beneficial effect on the throat, treats nasal congestion and cough, increases appetite, is used for disorders digestive system(loose stools, hiccups, colic, vomiting). It is also a rejuvenator, mainly for the lungs and for Kapha. Pippali, prepared as a milk broth, is used for chronic lung diseases such as asthma.
Pippali is considered natural aphrodisiac and stimulates the human reproductive system. "Causasti pipli" is a unique collection that is made in the following way: aged Pippali powder is mixed with a decoction of Pippali peppers, which is infused for 8 days. Thanks to this method, Pippali becomes potent and strong, so it is recommended to use it in very small doses.
We list several names of Pippali-based collections that are used in Ayurveda: Pippalyasava, Vardhamana pippali, Causasti pippali, Pippali khanda, Sitopaladi curna, Guda pippali and others.
The healing properties of Pippali
- Pippali pepper is a potent herbal ingredient widely used as a youth prolonging agent in the Ayurvedic science of Rasayana.
- It plays an important role in cleansing the body of toxins.
- Improves digestion, assimilation of consumed products and speeds up metabolism.
- Soothes nervous system and promotes restful sleep.
- It is used for chronic dysentery and helminth infection.
- Relieves cough and sore throat.
- It is used in the treatment of hiccups, non-standard forms of fever, hemorrhoids and anemia.
- Improves blood circulation and performance immune system.
- Beneficial for lung health. Removes toxins from the lungs and kidneys, and also cleanses the lymph nodes.
- A mixture of Pippali with honey helps to reduce excess acidity in the stomach.
- Used to stimulate the brain.
- Reduces the frequency of asthma attacks.
Dosage: Pippali peppers are hotter than black peppers, so they should be used with care, in small quantities - from 0.5 to 1 cm from a whole pepper.
Pippali, added in small quantities, gives a pleasant smoky flavor and a slight spiciness to the dish. But added in excess, it can overpower the flavors of other ingredients.
Production: India
long pepper Pippali has a pungent, slightly sweet taste. Pairs well with fish, meat, sausages, bird. It is used for canning and preparing sauces.
Description
The name "Pippali" comes from the Latin "Piper Longum", which means long pepper. India and Sri Lanka are home to this climbing shrub. When dried, Pippali tastes pungent and pungent, leaving a warming effect after consumption. Pippali pepper can be used as a separate spice, or as one of the components of a mixture of spices.
Mode of application
The taste of Pippali is very similar to the taste of black pepper, and its aroma is reminiscent of coniferous forest, barbecue and barbecue.
long pepper In India, it is usually put with meat or in marinades. Together with black pepper, cloves, nutmeg and turmeric, it is also included in "ras el hanout" - a Moroccan spice mix for meat dishes. In Ethiopia, a very spicy berebere mixture also contains Pippali, which is also traditionally used with meat. It is made from dry chilies roasted until dark, using long and black pepper, coriander seeds, fenugreek, ginger and azhgon in a small amount. For a sweet tone, cardamom, cinnamon, allspice and cloves are added here. All spices are ground together after a few minutes of dry roasting. The sweet-burning taste of Pippali goes well with spicy additions to wine sauces or fondue cheeses.
For any savory dishes Pippali can be applied. It goes best with boiled or stews, but if you grind it, then you get delicious baked dishes with it.
Beneficial features
Pippali pepper is extremely effective for metabolism, improving digestion and absorption of beneficial trace elements. Pippali speeds up metabolism, is used for such disorders of the digestive system as hiccups, loose stools, colic, vomiting. When infected with helminths, decoctions from Pippali are also used. In addition, it is antipyretic, successfully copes with colds and coughs, has a beneficial effect on lung health, perfectly tones brain activity, helps cleanse the kidneys, cleanses the lymph nodes. Pippali restores blood circulation and activates the immune system, it is recommended to use it for anemia.
Pippali is considered a natural aphrodisiac because it stimulates the human reproductive system.
we get the so-called Trikatu seasoning (which means "3 spices"), if we mix Pippali pepper with ginger and black pepper. This is the most famous Ayurvedic stabilizing compound and is often recommended for respiratory diseases. Pippali is also used to reduce Vata dosha and increase Pitta dosha. It causes a warming effect, removes cold, stagnation and Ama, rehabilitates the weakened functions of the body.
Long Pippali pepper (Pippali) has found widespread use in Ayurvedic medicine, especially due to its ability to improve and burn. Pippali can be an excellent herbal support at any time of the year. However, due to its powerful lung cleansing and rejuvenation properties, best time for its use, it is the spring season (Kapha). Although we associate spring with many beautiful aspects, this time of year is also well known for being the season for allergies, congestion, colds and coughs. Ayurveda states that the spring season is the main season for Kapha dosha and therefore Kapha imbalances will flourish. Adding long pippali peppers to your diet in the spring will great addition to avoid the common problems that this season brings. Pippali is much milder than its relative black pepper, so pippali can even be used in moderation and Pittam due to its sweet aftertaste ().
Thus, pippali may be a safe and effective option for most digestive disorders, even when Pitta is increased in the body. Note that this is a very potent herbal spice and should only be used in small doses (no more than 1-3 grams per day), although Kapha can usually afford to take a little more (up to 5 grams per day).
AYURVEDIC QUALITIES OF PIPPALI
| Taste () | |
| Energy () | slightly warming |
| Aftertaste () | sweet |
| Qualities() | Light (laghu), wet/oily (snigdha), penetrating (sukshma) |
| Effect on doshas | Reduces Vata and Kapha, increases Pitta (when used in excess) |
| Impact on tissues () | Plasma, blood, adipose tissue, bone marrow, reproductive tissue |
| Action on body systems | Digestive, respiratory and reproductive. It has an analgesic, anthelmintic, carminative, expectorant effect. Aphrodisiac. |
| Doses and duration of use | AT preventive purposes- 1 gr. within 2-3 months, medicinal purposes- 3-5 gr. until the symptoms disappear. Maximum dose- 5 gr. |
| Contraindications | Excess Pitta dosha, bowel disease |
Phytochemistry
The most notable ingredient in pippali is piperine (up to 5%) - alkaloid, which is responsible for the sharpness different varieties peppery.
The long Pippali pepper is widely used in Ayurvedic pharmacology and is part of many traditional medicines:
- (Trikatu Churna)
- Saraswati Churna
- Hingwashtak Churna
- Mahasudarshan Churna
- Tikta Grita (Tikta Grita)
APPLICATION OF PIPPALI
Pippali has a wide range various benefits for our health and therefore there are many ways to use pippali in home first aid kit. An easy way to get the many benefits of pippali as a preventative is to use it daily in place of (or in addition to) black pepper in your cooking. As medicinal product long pippali pepper is used in the following doses:
| Diseases | Mode of application |
| Allergy, cough, cold, mucus congestion | Mix ¼ teaspoon, ¼ teaspoon ginger (dry), 1/8 teaspoon pippali, 1 teaspoon honey and ½ cup warm water. Take morning and afternoon |
| Fever, flu | Mix ¼ teaspoon of pippali in 1 cup, add 1 teaspoon of honey. Take 3 times a day |
| Haemorrhoids | Take ½ cup and ¼ teaspoon of pippali. Take daily after breakfast and after lunch |
| Menstrual disorders | Mix in ½ cup warm water 2 tbsp. spoons of aloe vera juice and 1/8 teaspoon of pippali. Take 3 times a day before meals |
| Skin problems | Mix in ½ cup warm water 2 tbsp. tablespoons aloe vera juice, ¼ teaspoon and 1/8 teaspoon pippali. Take 3 times a day with meals |
| Low libido (men) | Mix ½ teaspoon ashwagandha, 1/8 teaspoon pippali and 1 teaspoon ghee in ¼ cup warm water. Take 3 times a day before meals |
| Low libido (women) | Mix ½ teaspoon shatavari, 1/8 teaspoon pippali and 1 teaspoon ghee in ¼ cup warm water. Take 3 times a day before meals |
| Flatulence | Take 1g pippali powder and 2g salt, mix with ½ cup homemade yogurt. Take 3 times a day after meals |
| Obesity | Mix ¼ teaspoon of pippali with ½ teaspoon of honey, taken with water 2 times a day for 2-3 months |
| Insomnia | Mix 2-3 gr. pippali and 1 teaspoon of honey in a glass of water and drink 30-40 minutes before bedtime |
| Toothache | Mix ¼ tsp each of pippali, turmeric and salt with mustard oil to obtain a pasty state, apply to the aching tooth |
| hiccup | Mix ¼ tsp each of pippali, licorice root and sugar in a glass of water, add some juice |
| Liver enlargement | Taking 3 gr. pippali with honey twice a day helps shrink an enlarged liver |
The use of pippali in cooking
Undoubtedly, pippali pepper, like real pepper has a sharp taste and pleasant aroma, but it is slightly milder than many other varieties of pepper. Pippali pepper - great addition to dishes from poultry, fish, vegetables, mung dal or lentils. Since ancient times, the long pippali pepper has been used in cooking because of its spicy taste and spicy aroma. It has now been pushed out of the market by black pepper and chili peppers as cheaper alternatives. However, those who understand the value of pippali continue to use it in different recipes, including some desserts, because it has a sweet aftertaste () and improves digestion. Therefore, the long pippali pepper is used not only for medicinal purposes, but is also good addition when cooking various dishes contributing to the normalization of digestion and strengthening
Mung dal soup with pippali
| Ingredients | Effect on doshas | Quantity | Cooking method |
| Tomatoes (medium) | V P K | 4 things. | Bring the water to a boil, add the mung dal pre-soaked overnight, cook over low heat for 40-45 minutes. Melt melted butter in a pan, add mustard seeds, pippali, cumin, ginger, turmeric, asafoetida. Ignite spices for 2-3 minutes, add crushed garlic, salt, sugar. Finely chop the tomatoes, add to the pan with the mung dal. After 5-7 minutes, add the spice mixture and lemon juice, leave on fire for another 3-5 minutes. Garnish with chopped cilantro when serving |
| Mung dal or lentil | VPK \u003d, K (with excessive use) * P↓ K↓V (with excessive use)** |
¾ cup | |
| Water | V↓ P↓ K | 6 glasses | |
| cilantro | VPK= | 2 tbsp. spoons | |
| Pippali (ground) | V↓ K↓ P (with excessive use) | ¼-1/2 tsp | |
| Garlic | V↓ P K↓ | 1 clove | |
| Caraway | V↓ P K↓ | 1 teaspoon | |
| mustard seeds | V↓ P K↓ | 1 teaspoon | |
| Ginger (ground) | ½ teaspoon | ||
| V↓ K↓P (with excessive use) | ½ teaspoon | ||
| Asafoetida | V↓ P K↓ | ½ teaspoon | |
| Ghee (ghee) | V↓ P↓ K (with excessive use) | 2 tbsp. spoons | |
| juice | V↓ P K↓ | 1-2 tbsp. spoons | |
| Cane sugar | V↓ P↓ K | 1 st. a spoon | |
| Salt | V↓PC | ½ teaspoon |
* Mung dal
**Lentils
FRUIT TRuffles
| Ingredients | Effect on doshas | Quantity | Cooking method |
| V↓ (soaked) P↓ K | ½ cup | Cut dates, figs, dried apricots and raisins into small pieces. Add chopped almonds (pre-soak overnight and remove the skin) and lightly roasted cashews, mix everything thoroughly with your hands, add coconut or ghee until a smooth paste. Then add half the honey, pippali pepper, nutmeg and mix well again. Roll the mixture into small balls, dip in honey and roll in toasted sesame seeds. Place the balls on a plate and refrigerate for 15-20 minutes. Ready fruit truffles can be stored in a closed container when room temperature up to ten days. | |
| figs | V P K | ½ cup | |
| Raisin | V↓ (soaked) P K | ¼ cup | |
| Dried apricots | V↓ (soaked) P K↓ | ¼ cup | |
| Almond | V P K | ½ cup | |
| Cashew nuts | V P K | ½ cup | |
| Honey | V↓ P K↓ | ½ cup | |
| Sesame | V P K | ½ cup | |
| Coconut oil or clarified butter (ghee) | V↓ P↓ K* V↓ P↓ K (with excessive use)** |
2 tbsp. spoons | |
| Pippali (ground) | B↓ K↓ P (with excessive use) |
2 teaspoons | |
| Nutmeg | VPK= | 1 teaspoon |
*Coconut oil
**Clarified butter (Ghee)
long pippali pepper reduces excess body weight, helps to burn in adipose tissue and prevents their formation due to indigestion. Pippali effectively improves absorption nutrients, minerals and vitamins, reduces obesity, cleanses the skin, smoothes wrinkles and slows down the aging process .
Pippali cleanses the lungs, fills the lung tissue with additional energy to prevent cough , fever, asthma, bronchitis, laryngitis and pneumonia .
Pippali has long been used to strengthen bones and maintain skeletal integrity, reduce back pain, arthritis, rheumatism, fractures, sprains.
The warming quality of pippali improves blood circulation and tones the heart muscle. With improved circulation, all vital organs are oxygenated and function more efficiently.
The peoples of Tibet and India have long cultivated the Bhut Jolokia pepper. Photo: chron.com
British gourmets who love spicy Indian cuisine should rejoice. Now they will have at their disposal not only mild curry, but also something spicier. Tesco launches a true gem: Bhut Jôlôkia, a "fusion" Indian chili.
under different names
If you understand the etymology of the name of pepper, it turns out that it would be more correct to call it "Bhot Jolokia". Because of this term, even a scientific discussion has unfolded.
"Jolokia" means "pepper", everything is clear here. But with the first part of the name, the situation is ambiguous. Raktim Ranjan Bhagovati and Sapu Changkija, Assam experts on the plant, argue that it is correct to pronounce the first word with an "o" because "bhot" (bhot or bhoot) is a reference to the Bhotiya region north of the Brahmaputra River. This is a group of Tibetan peoples who have been cultivating the hottest pepper in the world since ancient times.
In the West, at the suggestion of scientists from the University of New Mexico, this culture is often called "Ghost Chile", which is incorrect. The fact is that the word "bhut" can indeed be translated as "ghost", but "bhot" in the meaning of "Tibetans" still more accurately reflects the essence of this agricultural culture.
Chili pepper Bhut Jolokia - the hottest of all existing in nature
In the lands south of the Brahmaputra River in the Indian state of Assam, the hottest pepper in the world is already known as Naga Jolokia. Assam borders on the state of Nagaland, meaning the name can be translated as "Pepper from the Naga Hills".
It is also worth noting that the Naga is a group of peoples who live in the states of Assam, Nagaland, Manipur, Arunachal Pradesh and in the north-west of Myanmar (a state that borders India). These peoples are very warlike. Until the 19th century, they kept the heads of defeated enemies in their villages, and to this day they like to decorate their bodies with frightening tattoos. It is not surprising that such a "fusion" pepper got its name in honor of the Naga. In Assam, there is another name for pepper - "Bih Jolokia". In Assamese, "bih" means "poison".
Several Indian states and Myanmar, where Bhut Jolokia grows
In addition to official names, Bhut Jolokia has a number of other nicknames, for example, “Royal Naga Chili” (Naga King Chili), “Mysterious Indian Chili”, “Rough Indian Chili” and others.
The best…
In 2000, the Defense Research Laboratory (DRL) of the Defense Research and Development Organization of India reported the results of pepper testing. Scientists from the city of Tezpur in the state of Assam found that Bhut Jolokia gained 855 thousand units of heat on the Scoville scale. In 2004, scientists from the University of New Mexico (USA) discovered the Bhut Jolokia pepper with 1,041,427 heat units. For comparison: pure capsaicin, responsible for spicy taste and irritating effect of pepper, has a "burning" of 15-16 million units. And in the sharpest red pepper sauce from Tabasco contains only 2.5-5 thousand units on the Scoville scale.
It is noteworthy that the sharpness of pepper directly depends on the geographical location and climate of the area where it grows. Thus, the sharpest Bhut Jolokia grows in the relatively sparsely populated northeastern part of India, also known as the "Seven Sister States". In the drier state of Madhya Pradesh (the center of the country), the "Royal Naga Chili" is half as hot as in the northeast. Scientists from the University of Manipur have found that Bhut Jolokia in other parts of India averages just over 329,000. However, these figures are certainly impressive.
In February 2011, Bhut Jolokia entered the Guinness Book of Records as the hottest pepper in the world. Yes, there is an even spicier Trinidad Scorpion Butch T, artificially bred in Australia. Its sharpness is estimated at 1,463,700 units. But it is worth remembering that Bhut Jolokia is a natural creation of nature that has been growing in India for centuries.
Seasoning from elephants and hooligans
In the "Seven Sister States" fences are smeared with this pepper so that excessively wild elephants stay away from human dwellings. In 2009, scientists from the same Defense Research and Development Organization announced the creation of hand grenades that can be used to disperse riots. Grenades stuffed with Bhut Jolokia do not kill, but effectively cool the ardor of hooligans - who wants to experience aerosols from the hottest pepper in the world? Pepper grenades were made available to the Indian Army. With their help, it is also planned to fight terrorists.
Indian army adopts pepper grenades
But the main use of pepper in India is, of course, seasoning. In addition, Bhut Jolokia is used as a homeopathic remedy for stomach diseases. Into the sultry summer heat the use of hot pepper causes increased sweating, which improves well-being and increases the endurance of the body.
Ripe fruits of Bhut Jolokia 60-85 mm long and 25 to 30 mm wide can have red, yellow, orange or chocolate color. Indian pepper can adapt to different climatic conditions. And it is on this that the sharpness of the fruit depends. The Bhut Jolokia pods have a very thin skin. They can be both smooth and very wrinkled.
Tempting pungency
One of the connoisseurs of exotic plants, Harry Jones, noted: “There is an opinion that The best way to cope with the amazing power of pepper is to gradually get used to it, to use it a little bit. This is how I started my acquaintance with Bhut Jolokia. And now I can say: all those hot curries that I tried in my student years are simply relaxing next to Bhut. It is an incredible feeling - how the heat continues to exude for another 30 seconds after tasting the pepper. But this dish is not for the faint of heart or people with respiratory problems.”
Tesco said they have already stocked enough Bhut Jolokia as there is strong interest in the UK hot spices and spicy products. Moreover, it is pepper that plays the leading role. Hot pepper varieties such as Dorset Naga, Scotch Bonnet and Bird's Eye have long been sold in stores.
Expert Jones even set up a camp near the Tesco store in anticipation of the release of new items. He remarked in an interview: “There has been a huge increase in demand for hot peppers in the UK over the past five years, so there are a lot of new varieties on the market now.”
There are several categories of consumers of this product. The first is the peoples who have long lived in areas where spicy varieties grow and historically eat them. The second is gourmets who prefer hot, spicy dishes and interested in cuisine different peoples. The third group are experimenters and thrill-seekers in gastronomy.
The Tesco retail network presents different varieties hot pepper
Initially, Tesco only sold their hot peppers in areas with large groups of Afro-Caribbean and Asian communities. But now they have entered other markets as well, driven by the growing popularity of Asian, Thai and other oriental products food all over the world.
Bhut Jolokia is sold in packages of 15 grams, these are two or three peppers. The price of one package is 90 pence (43.2 rubles). Tesco grows Bhut Jolokia on a farm in Bedfordshire, where others grow spicy varieties. This is one of the largest production farms hot peppers In Great Britain. Every day, 150 thousand peppers are produced here.
Article topic: Indian spices
Pippali pepper
Indian name People came from lat. Piper Longum, which means long pepper. Other names for this pepper: Javanese Pepper, Indian or Indonesian Long Pepper, Pipal, Dry Earrings, Pippali.
Pippali pepper is extremely effective for improving digestion, metabolism and absorption of beneficial trace elements. In Ayurveda, it is used in rejuvenation procedures and to remove toxins from the body. It is believed that Pippali improves the interaction of the three doshas. In addition, he successfully fights colds and coughs, is antipyretic and perfectly tones brain activity.
Pippali peppers are dried and can be used as a single spice or as a blend of spices. The taste of this spice has something in common with the taste of black pepper. If you mix Pippali pepper with black pepper and ginger, we get the so-called Trikatu seasoning (which means "3 spices"). It is the best known Ayurvedic stimulant formulation and is often recommended for respiratory ailments.
Several interesting facts about Pippali
India and Sri Lanka are considered the birthplace of this climbing bush. The fruit known as the Pippali pepper, as well as its roots - " pipli mula", are widely used in medical purposes. fresh fruits possess sweet taste and cooling aftertaste. When dried, the properties of Pippali are reversed: its taste becomes hot and spicy, and after consumption, a warming effect remains. Dried Pippali pepper is used to reduce Vata dosha and increase Pitta dosha.
Pippali in cooking
In India, long peppers are commonly used in marinades or meats. It is also included in the Moroccan meat spice mix "ras el hanout" along with black pepper, nutmeg, cloves and turmeric. In Ethiopia, Pippali is added to a very spicy berebere mixture, which is also traditionally used with meat. It is made from dry chilies fried until dark, with the addition of long and black pepper, ginger, coriander seeds, shamballa and a small amount of azhgon. For a sweet tone, put cinnamon, cardamom, cloves and allspice. After a few minutes of dry roasting, all the spices are ground together. The sweet-burning taste of Pippali goes well with spicy additions to fondue cheeses or wine sauces.
Pippali in Ayurveda
Pippali pepper has been mentioned in ancient Ayurvedic manuscripts. The Charaka Samhita, which is considered the oldest and most significant extant Ayurvedic canon, describes Pippali as a powerful stimulant for the digestive and respiratory systems.
It has a warming effect, eliminates cold, stagnation and Ama, restores the weakened functions of the body. Pippali has a beneficial effect on the throat, treats nasal congestion and cough, increases appetite, and is used for disorders of the digestive system (loose stools, hiccups, colic, vomiting). It is also an anti-aging agent - mainly for the lungs and for Kapha. Pippali, prepared as a milk broth, is used for chronic lung diseases such as asthma.
Pippali is considered a natural aphrodisiac and stimulates the human reproductive system. "Causasti pipli" is a unique collection that is made in the following way: aged Pippali powder is mixed with a decoction of Pippali peppers, which is infused for 8 days. Thanks to this method, Pippali becomes potent and strong, so it is recommended to use it in very small doses.
We list several names of Pippali-based collections that are used in Ayurveda: Pippalyasava, Vardhamana pippali, Causasti pippali, Pippali khanda, Sitopaladi curna, Guda pippali and others.
The healing properties of Pippali
- Pippali pepper is a potent herbal ingredient widely used as a youth prolonging agent in the Ayurvedic science of Rasayana.
- It plays an important role in cleansing the body of toxins.
- Improves digestion, assimilation of consumed products and speeds up metabolism.
- Calms the nervous system and promotes restful sleep.
- It is used for chronic dysentery and helminth infection.
- Relieves cough and sore throat.
- It is used in the treatment of hiccups, non-standard forms of fever, hemorrhoids and anemia.
- Improves blood circulation and the functioning of the immune system.
- Beneficial for lung health. Removes toxins from the lungs and kidneys, and also cleanses the lymph nodes.
- A mixture of Pippali with honey helps to reduce excess acidity in the stomach.
- Used to stimulate the brain.
- Reduces the frequency of asthma attacks.
