Long Pepper, sometimes called Pipli, Pipramul or Piaramul, is a fruit cultivated from a flowering vine in the family Piperaceae. The fruits are used as a spice and seasoning in their dried condition. Long pepper is native to India. The Major producers of Long Pepper are India, Malaysia, Indonesia, Singapore, Sri Lanka, and South East Asian Region.
Long pepper has a taste similar to its close relatives like black and white pepper, but hotter than them. The fruit of the pepper consists of many minuscule fruits, each about the size of a poppy seed. That seed is embedded in the surface of the flower spikes. The fruits contain the alkaloid piperine, which contributes to their pungency.
Long Pepper can be stored in an airtight container away from moisture, heat, and sunlight. They will remain fresh and vibrantly flavored for about one year.
Long pepper is an ingredient used in Indian and South Asian cuisine. They are mostly used in the cooking of Biryanis, kebabs, Vegetable pickles etc. It is widely used in Malaysian and Indonesian cuisines. They are also used as a traditional medicine from a long time.
There are many Health’s Benefits mentioned below,
Nutritional Value of Long Pepper contain per 100gms is mentioned below:
Energy 310 kcal
Carbohydrates 66 g
Fiber 8 g
Fat 2 g
Protein 6 g
Calcium 1230 mg
Iron 62 mg
Phosphorus 190 mg
Size: 2-4 cm
Color: Blackish Green
Taste: Sweet and pungent