Piper chilli facts for kids
Quick facts for kids Piper chilli |
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| Scientific classification | |
| Genus: |
Piper
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| Species: |
chaba
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Piper chaba, also known as piper chilli, is a special kind of flowering vine. It belongs to the Piperaceae family, which also includes black pepper. This plant grows naturally in South and Southeast Asia.
In places like the Khulna Division of Bangladesh, and the Indian states of Tripura and West Bengal, people call P. chaba by names like চুই ঝাল (Chui Jhal) or চই ঝাল (Choi Jhal). You can find P. chaba all over India and in other warm parts of Asia, including Malaysia, Indonesia, Singapore, and Sri Lanka.
This plant is a creeper, meaning it spreads out along the ground. It can also grow by climbing around large trees. Its leaves are shaped like ovals and are about 2 to 3 inches long. The flowers bloom during the monsoon season. The fruit looks a lot like other types of long pepper. It has a long shape and can grow up to 3 inches long. When the fruit is ripe, it is red. After it dries, it turns dark brown or black.
Cooking with Piper Chilli
In the southwestern parts of Bangladesh, like the Khulna Division, people use the stem and roots of the Piper chaba plant. They peel the skin, chop it into small pieces, and cook it with meat and fish. It's especially popular with mutton and beef curries. A dish called Chuijhal Meat Curry is very famous in the Khulna area. The spicy, strong flavor of Choi Jhal is used all year round to add taste to food.
In the Indian states of West Bengal and Tripura, people use this spice in a similar way. However, some people in South Bengal make a whole dish where Chapa is the main ingredient. These dishes are usually very spicy!
In Thailand, P. chaba is known as dee plee or "Thai long pepper." People eat it both fresh and dried. They often grind it using a mortar and pestle. This ground P. chaba is then added to many Thai sauces and pastes. It's also put into soups to make strong fish flavors less intense.
In Bangladesh, the stems of the plant are used as a spice in meat and fish dishes. In most countries in South and Southeast Asia, the fruit of these Piperaceae vines is well known as a spice, often called "long pepper." But in Bangladesh, the use of Choi Jhal is special. Here, people use the twigs, stems, or roots of P. chaba as a spice, not the fruit. It is a fairly expensive spice in Bangladesh. The roots are usually more costly than the stems because they have a stronger smell and taste. The flavor is a bit like horseradish.
