According to ayurveda science Pippali (Piper longum.linn.) was originated during the time of Samudra Manthan (churning of the ocean in Hindu mythology). When a great seer Vasistamuni son was ceased, by which he was depressed so he wished to have more progeny and he consumed fruit Pippali by which he was wised with more progeny. So the name Pippali came to that fruit. Pippali belongs to the family Piparaceae. Shodhan concept was in existence since the time of charak samhitha (600-1000 B.C) as while enumerating the fundamentals of ayurvedic pharmaceutics purification (Shuddhi-Karan) is found enumerated as one of the fundamentals necessary for “Gunanterdhana” (alteration and or addition of properties in the drug). Till date shodhana on different media is not well established for the first time present paper Evaluated phormacognostically and phytochemical including its HPTLC study. The results of Pharmacognostical work showed that more clear characters and more secondary metabolites released in to the powder. HPTLC results showed that 9 spots are observed in both 255 and 366nm among one spot is common may be piperine. Where as in Gogrith Bharjith choorna (ghee-roasted powder) showed that 10 spots at both 255 and 366nm where 2 spots are common on spectrum. Pharmacognostical and physicochemical parameters study findings confirm that all characters were found in different samples Choorna of Pippali The discussed here may be used as identifying tools for the quality assessment and obtained results are may be helpful for the further research works on pippali shodhana on different media.