Long pepper (lat. Piper longum), also called Indonesian long pepper – a tropical plant, its fruits – spice, as well as spices, which are made from two species of the genus Pepper: Piper longum and Piper officinarum. Another type of long pepper – Piper retrofactum – grows in Java.

The name of the plant comes from the Tamil word pippali.

Pippali is a close relative of black pepper, but has a greater stinginess. It is often confused with chili peppers belonging to false peppers, to the genus Capsicum, originating from America.

Other names for long pepper: pippal, pippali, Indian pepper, Indonesian long pepper, Javanese pepper, dry earrings.

Long pepper is a flowering evergreen vine from the family of Peppers, the fruits of which are used as a burning and aromatic spice and spice.

Liana reaches a height of 8 m, the leaves are oblong, light green in color.

It blooms with small white flowers collected in spike-shaped inflorescences. After flowering, it bears fruit in green peas, after drying, they acquire a dark brown color.

Seedlings grow together, giving the plant an unusual look.

Both types of long pepper are very sharp and fragrant. The alkaloid piperine, as well as the components of the essential oil, add piquancy and aroma to peppers. There are also some vitamins and minerals in it.

Due to its composition, the fruits have pronounced antimicrobial, antiseptic, antioxidant, antibacterial properties. Therefore, in small quantities it is useful for colds, bronchitis, laryngitis. It is recommended to include in the menu for asthma, arthritis, rheumatism, gout.

It is useful for diabetes, tuberculosis, and contributes to the treatment of malaria. Its use promotes digestion, improves bowel function: relieves constipation, eliminates flatulence, bloating, and also suppresses rotting processes, removes mucus from the intestine. He also has a pronounced anthelmintic effect.

Long pepper also has a stimulating, expectorant, carminative effect on the body. It has a positive effect on liver function, eliminating congestion in this organ.

It stimulates the brain, increases potency, is a well-known aphrodisiac.

It is recommended to include in the diet of patients with epilepsy. Used for tumors of the abdominal cavity, lumbago, sciatica and paralysis.

From the burning fruits of the plant, a decoction is prepared in milk, which is taken for chronic lung diseases, asthma.

This type of pepper has long been used as a powerful aphrodisiac. Eating dishes with this spice warms the body, fills with energy, increases libido.

This type of pepper is very popular in Ayurveda.

Long pepper is currently a very rare ingredient in European cooking, but is still used in India, in some traditional spice mixtures in North Africa, in Indonesian and Malaysian cuisines. Interest in him revived after it became known that he is the source of the chemical compound piperlongongum (English), which has anti-inflammatory and senolytic properties.

It is part of Someshvari ultra, Favordil ultra and Amiripash ultra.

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