Thai long pepper is a vine in the pepper family (Piperaceae) and therefore related to black pepper (P. nigrum)and betel leaves (P. betle). It is native to South and Southeast Asia.
The fruits are used fresh or dried to give flavor to food. In Bangladesh, where it is called Chui jhal, the stems and roots are used as a spice which is cooked with mutton or in other meat and fish dishes.
Thai long pepper
Chui jhal (Bangladesh)
Basic information and facts
South and Southeast Asia
South and Southeast Asia, including India, Bangladesh, Thailand, Malayasia, Indonesia, Singapore, Sri Lanka.
Annual, biennial, or perennial:
It is a creeper which often climbs up and clings to the stem of trees.
Shiny oval-shaped leaves are 5 to 8 cm long.
Fruits are orange-red when ripe and black when dried. They are used fresh or dried as a spice. Fruits are about 7 cm long.
Climate and weather:
Grows in tropical climate.
The plant grows as a creeping vine over the ground or on trees and can be several meters long.
Propagate by rooted vine cuttings or by seed.
Fruits are used fresh or dried as a spice to flavor dishes.
Roots and stem can be used to cook with meat and fish dishes to add a spicy and pungent flavor.
Also used as traditional medicine.