|Common Names |
|Long Pepper, Pippali , Bengal Pepper, Indonesian Long Pepper, Java Pepper |
|Botanical Name |
|Piper longum |
How to Use|
Side Effects |
Plant & Garden|
Long pepper is known as pippali in India, the word pepper itself is
derived from the Sanskrit word for long pepper, pippali. Pippali is valued in
Ayurvedic medicine and foods for enhancing digestion and metabolism. It is combined
with dried ginger and black pepper to form trikatu , which can be taken
to help regulate cholesterol and help prevent obesity. It is also used to treat
coughs, colds, fevers and rheumatism. Pippali has a folklore reputation as an
aphrodisiac, and is believed to improve vitality.
Preparation Methods & Dosage :Used as a spice in cooking, pickling and anywhere you would use black pepper.
|In the Kitchen: The long pepper has been used for centuries in cooking for its hot, spicy flavor
though its popularity has been eclipsed in the West by it's close relative Piper nigrum ,
black pepper, and the discovery of the chili pepper in the New World, both of which are cheaper and easier to grow. Long pepper imparts a hotter, sweeter taste when used as a substitute for black pepper and is used in Mediterranean, African, Indian, and Indonesian cuisines.|
Long Pepper, Pippali Side Effects:
Like all peppers, long pepper is a skin irritant
The long pepper comes from a flowering vine with large catkin flowers. Within each flower are small black spikes, that are the actual pepper
Regional Traditions :Ayurvedic *
Black Pepper Piper nigrum P. retrofractum, Java pepper
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