Long Pepper

 

Botanical names:Piper longum Linn.
Family names:Piperaceae.
Indian name : Piplamul
Bengali :Piplamore (root)
Urdu : Pipli.
Grains of paradise, long pepper was freely used alongside (and often confused with) common black pepper in kitchens from ancient Rome to Renaissance Europe. But the arrival of chiles from the New World and the rising popularity of black pepper shoved long pepper out of the culinary spotlight.

Its finish lingers on the tongue with a tobacco-like coolness; where black pepper stings, long pepper balms.

Its flavor is much more complex than black pepper, reminiscent of spice blends like garam masala more than a single spice. It possesses black pepper's heat and musk, but in a less harsh, more nuanced way, tempered by sweet notes of nutmeg, cinnamon, and cardamom. Its finish lingers on the tongue with a tobacco-like coolness; where black pepper stings, long pepper balms.

There are actually two commercially grown species of long pepper: piper longum, and the cheaper and wider-spread piper retrofactum, from Indonesia (the island of Java, specifically). Their flavors are similar enough as to be interchangeable, but they're worth mentioning for inspiration about cuisines the spice takes well to. Pakistani/ Indian cooks use long pepper in lentil stews and pickles, and its sweet heat takes well to Southeast Asian-style roasted meats. Long pepper has also been prized by these cultures for its aphrodisiac properties. One recipe, from the Kama Sutra, calls for long pepper to be mixed with black pepper, other spices, and honey, with the promise to "utterly devastate your lady." The concoction is applied externally.

Long pepper's complexity takes well to ingredients with unusual, nuanced flavors, such as spring favorites like artichokes, asparagus, and mushrooms. These are best cooked simply, with freshly ground long pepper added at the end to preserve its flavor. In this time of mangoes, long pepper is the perfect complementary spice for sweet dishes and salads. Long pepper grinds easily in a spice grinder, and can be used as a substitute for black pepper—either finely ground or coarsely cracked—where a sweeter, spicier accent is desired.

Long pepper also takes exceedingly well to the dark, lusty inroads of barbecue. But long pepper would be a fine addition to any dry rub; its garam masala-like flavors pair well with all manners of pork, beef, and lamb. Treat it like the bridge between black pepper and chiles in your spice blends to add considerable complexity and flavorful heat.

Now a days in Lahore, long pepper easily find, it's well worth seeking out. These suggestions only scratch the surface on a spice that is genuinely as, if not more, versatile as the ubiquitous black pepper.

Stems of the plant creeping, jointed; young shoots downy; leaves 5 to 9 cm long, 3 to 5 cm wide, ovate, cordate with broad rounded lobes at base, spikes cylindrical pedunculate, male larger and slender, ovoid, yellowish orange, sunk in fleshy spike.

Long pepper is mostly derived from the wild plants, the main sources of supply being India, Malaysia and Singapore

There is relatively high demand of this spice in domestic market in Pakistan/ India. Consequently a large quantity of long pepper is imported from Malaysia and Singapore.
Recent work on its fruit has shown the presence of the alkaloids, piperine (4 to 5%) and piplartine (25%), and two new alkaloids, one of which is designated as alkaloid A. this is closely related to pellitorine producing marked salivation, numbness and a tingling sensation of mucous membranes of the mouth. A sample of dried fruit of long pepper on steam distillation gave 0.7% of an essential oil with spicy odor resembling that of pepper and ginger oils.

The fruits are used as spice and also in pickles and preserves. They have a pungent pepper like taste and, the root is used to ferment rice beer. In Andaman and Nicobar Islands, the leaves are chewed like betel leaves.

The fruits as well as roots are credited with numerous medicinal uses, and may be used for diseases of respiratory tract, viz. cough, bronchitis, asthma etc., as counter irritant and analgesic when applied locally for muscular pains and inflammation; as snuff in coma and drowsiness and internally as carminative; as sedative in insomnia and epilepsy; as general tonic; as anthelmintic and in dysentery. Besides fruits, the roots and thicker parts of the stem are cut and dried and used in medicinal preparations in Ayurvedic and Unani systems.

With the popularity of the black pepper, wild long peppers disappeared into culinary obscurity. In ancient Rome they were widely used and cherished for their deep and complex flavor. It has flavors that are reminiscent of a spice blend with sweet notes of cinnamon, nutmeg and cardamom. Although it has the punch and heat of black pepper it is less harsh with an earthy pungency. I recently discovered these and am totally loving experimenting with them in my kitchen. They are great with lentils and stews and right now with asparagus in season a good grind of some long pepper adds incredible depth! Long pepper grinds easily in a spice grinder, either finely ground or coarsely cracked, it can be easily used as a substitute for black pepper but where a sweeter, spicier accent is desire

Health Benefits:
Long Pepper is also known as Piper Longum is very effective herb to enhance digestion, metabolism and assimilation of the food consumed.
Long Pepper is also used to make powerful Rasayana in Ayurveda and helps in detoxicating. It is also very useful in colds and cough.
Long pepper for obesity: Pippali is administered along with honey to treat obesity, Kapha imbalance disorders like cold, cough, asthma, fever. This combination improves digestion strength, acts as aphrodisiac
Long pepper for Asthma, anemia – Long pepper powder one part and jaggery two part is mixed and administered to relieve cough, asthma, anemia, cardiac disorders, anemia and intestinal worm infestation.
Pippali for tuberculosis: Long pepper is very useful to improve lung strength, because it is rejuvenative and anti-aging, and because it improves appetite, it helps to avoid weight loss associated with tuberculosis and its treatment. It also helps to prevent liver damage that sometimes results from the medicines used in tuberculosis managemen