Pepper Long
Hindi Name: PipliBotanical name: Piper Longum
Family name: Piperaceae
Part Used: Fruit
Uses
Pepper long is used as a spice. It is also used in pickles and preserves. Pepper long has carminative, haematinic and anti-helmintic properties and most commonly used to treat respiratory infections such as stomachache, bronchitis and diseases of the spleen, tumors, cough and asthma. Today, long pepper is a rare ingredient in European cuisines, but it can still be found in some North African spice mixtures, Indian vegetable pickles, and in Indonesian and Malaysian cooking.|
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Other Spices
Indian Spices
- • Asafoetida (Hing / Heeng)
- • Basil (Pudina)
- • Bay leaves (Tej Patta)
- • Bishop's Weed (Ajwain)
- • Cloves (Long)
- • Cardamom (small) (Choti Elaichi)
- • Cardamom (large) (Badi Elaichi)
- • Cassia (Dal Chini)
- • Celery (Kala Jeera)
- • Chilly (Lal Mirch)
- • Coriander (Dhaniya)
- • Cumin (Jeera)
- • Curry Leaf (Curry Patta)
- • Dill (Sowa / Suva)
- • Fennel (Saunf)
- • Fenugreek (Methi)
- • Garlic (Lahson)
- • Ginger (Adrak)
- • Galanga (Kulinjan, Punnagchampa)
- • Hyssop (Jufa)
- • Juniper berry (Aaraar)
- • Kokam
- • Mace (Jawitri)
- • Mint (Pudina)
- • Mustard (Peeli Sarson)
- • Nutmeg (Jaiphal)
- • Pepper Long (Pipli)
- • Pomegranate (Anardana)
- • Pepper (Kali Mirch)
- • Poppy (Post dana / Khuskhus)
- • Sweet Flag (Bach)
- • Saffron (Kesar)
- • Tamarind (Imli)
- • Turmeric (Haldi)
- • Vanilla
- • Yellow Mustard (Pila sarson)
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