Piper chaba

<h2 id="culinary-use">Culinary use</h2>

<p>People in Bangladesh's south-western districts like <a href="/facts/Khulna_Division/C8YTwvPo">Khulna Division</a> cut down the stem, roots, peel the skin and chop it into small pieces - and cook them with meat and fish, especially with mutton and beef curry. Chuijhal Meat Curry is a very popular dish in <a href="/facts/Khulna_Division/C8YTwvPo">Khulna region</a>. The spicy pungent flavor of Choi Jhal is a year-round additive spice. In Thailand, <i>P. chaba</i> is known commonly as <i>dee plee</i> and also referred to as "Thai long pepper" and it is consumed both in fresh and dried forms. Ground by mortar and pestle, <i>P. chaba</i> is an ingredient in a variety of Thai sauces and pastes, and it is added to soups to mute excessively strong fish flavors.
</p><p>In Bangladesh, the stems of the plant are used as a spice in meat and fish dishes. In countries of South and Southeast Asia, the fruit of the Piperaceae vines is well known as a spice and is called the "long pepper". However, in Bangladesh the use of Choi Jhal is unique, because the twigs, stems or roots of <i>P. chaba</i> – not the fruit – are used as a spice. It is a relatively expensive spice in Bangladesh, and the roots are usually more expensive than the stems because of their stronger aroma. The taste is similar to <a href="/facts/Horseradish/DotKB3yz">horseradish</a>.
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<h2 id="medicinal-uses">Medicinal uses</h2>
<p><i>Piper chaba</i> is also used in <a href="/facts/Ayurveda/XCgFAdb3">traditional Indian medicine</a>.<a class="footnote-ref" id="fnref:2" href="#fn:2"><sup>2</sup></a>
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<h2 id="external-links">External links</h2>
<ul><li> Media related to Piper chaba at Wikimedia Commons</li></ul>

<h2 id="references">References</h2>

<ol>
<li id="fn:1"><p>Islam, Muhammad Torequl; Hasan, Jabed; Snigdha, H. M. Shadid Hossain; Ali, Eunus S.; Sharifi-Rad, Javad; Martorell, Miquel; Mubarak, Mohammad S. (2020-07-15). "Chemical profile, traditional uses, and biological activities of Piper chaba Hunter: A review". Journal of Ethnopharmacology. 257: 112853. doi:10.1016/j.jep.2020.112853. ISSN 0378-8741. PMID 32283191. S2CID 215758348. <a href="https://www.sciencedirect.com/science/article/pii/S0378874119350792" target="_blank">https://www.sciencedirect.com/science/article/pii/S0378874119350792</a> <a href="#fnref:1" class="footnote-back-ref">↩</a></p></li>
<li id="fn:2"><p>Rameshkumar, K. B.; Aravind, A. P. Anu; Mathew, P. J. (2011-10-01). "Comparative Phytochemical Evaluation and Antioxidant Assay of Piper longum L. and Piper chaba Hunter Used in Indian Traditional Systems of Medicine". Journal of Herbs, Spices & Medicinal Plants. 17 (4): 351–360. doi:10.1080/10496475.2011.632116. ISSN 1049-6475. S2CID 83475808. <a href="https://doi.org/10.1080/10496475.2011.632116" target="_blank">https://doi.org/10.1080/10496475.2011.632116</a> <a href="#fnref:2" class="footnote-back-ref">↩</a></p></li>
</ol>

Piper chaba open-in-new

Piper chaba