#PiperSarmentosum

Chaphlu, known to researchers as Piper sarmentosum, is a staple herb across Thailand and Southeast Asia. Its glossy leaves appear in village gardens, bustling markets, and the shared vocabulary of Thai, Lao, Vietnamese, and Malaysian kitchens. For generations, Thais have used chaphlu not only for a peppery aroma but as a home remedy for fevers, digestive issues, inflammatory conditions, and chronic diseases. Now, modern science is starting to explore what this versatile herb might offer today.

Chaphlu, known to scientists as Piper sarmentosum and to Thais by a myriad of regional names—ผักอีเลิด, นมวา, ผักปูนา, ผักพลูนก, among others—stands as an enduring figure in Southeast Asia’s rich herbal tradition. Its glossy leaves are a familiar sight in village gardens, bustling fresh markets, and the culinary vocabularies of Thailand, Laos, Vietnam, and Malaysia. For centuries, Thais have relied on this humble herb for far more than its peppery taste: chaphlu is a mainstay in local remedies for fevers, digestive woes, inflammatory disorders, and even chronic diseases. But as contemporary science seeks to unravel the truths behind ancestral wisdom, what does modern research say about this versatile Thai remedy? And how can today’s health-conscious readers make sense of its reputed powers?