Family: Piperaceae
Common name: Long pepper, Pippali, Thippali, Indian long pepper
Long pepper was historically almost as popular as black pepper as a spice and medicinal plant. But later it lost its popularity and is now used mostly as a medicinal plant.
It is native to India and is very commonly used an traditional herbal and Ayurveda preparations.
Plant characteristics
It is a climber with slender, twining stems that can reach a height of 2-4 meters when there are appropriate supporting structures available.
Long pepper grows well in warm, humid, tropical weather in partial shade or areas with indirect, filtered sunlight. Stem is woody and brown at the base and green towards the ends.
Leaves of Long pepper are dark green, glossy, heart-shaped about 5-9 cm in length. They do not have a petiole or stalk that attaches the leaf to the stem, and are hence called sessile leaves.
There are male and female plants that are not easily distinguishable unless they flower. Both plants produce spike-like flower stalks, the male flower stalks are 3-7 cm long and slender, compared to female flower stalks that are 1-2 cm long.
Fruits are small, berry-like, many of them arranged together to form dense, cylindrical spikes. Fruits are initially green, later turning yellow and then purple and black at they ature.
These fruits are used as spice and medicine. They belong to the same family as Black pepper or Piper nigrum and has a spicy, sweet flavor.
Gardening tips
The word pepper comes from the Sanskrit word pippali. The plant is easy to grow as a garden plant, provided it is given a trellis or supporting structure to climb on.
There are bush-type long pepper plant also available, that can be grown in pots or on the ground. The plant prefers good sunlight and a well-drained soil. So it is advisable to raise the growing beds a little higher than normal ground level.
They need regular watering and fertilization to encourage fruiting. Poor nutrition will affect plant health and number of fruits produced.
Uses
Long pepper is mentioned in old Ayurvedic texts and is used in treating a variety of ailments like cough, cold, asthma, respiratory infections, indigestion, inflammations, diarrhea, brochitis, hepatitis, and tumors.
The fruits are dried for 5-6 days till they are almost black and hard. Then they can be stored in air-tight containers for many months. These can be powdered with black pepper and dry ginger, mixed with honey and taken twice a day for cough and respiratory infections.
They are also used as a spice, but is milder in heat compared to black pepper. Long pepper is also used in pickles, preserves, and as seasoning especially for meat dishes.
Propagation is through seeds and stem cuttings that root well when planted in rich, well-drained soil.
Photographed at: GKVK College of Agriculture, Bangalore
