Description
Package: 50 g.
ApplicationCurrently, long pepper is a very rare ingredient in European cooking, but it is still used in India, in some traditional spice mixes in North Africa, in Indonesian and Malaysian cuisine. Long pepper is both sweeter and hotter than black pepper. Perhaps long pepper was known to the Romans and Greeks even earlier than real black pepper. It was highly valued in the Roman Empire - three times higher than black. With its taste - hot and sweet at the same time, it was perfectly combined with Roman cuisine, which especially loved such flavor combinations. In the Middle Ages, long pepper was used along with other types of pepper. This pepper, for example, is mentioned in the 15th century medieval cookbook Le Meneger de Pari. Today, long pepper is almost unknown and hard to find in Europe. Because Long pepper is hotter than black pepper, so you need to use it with caution, otherwise you will get a fire in your mouth. In India, the main use of long pepper is marinades for meat. Interestingly, long pepper is popular in some regions of North Africa, where it was brought by the Arabs. Sometimes it is found in Moroccan spice mixes ras el hanout, where long pepper is usually added to meat stews - tagines, along with black pepper, nutmeg, cloves and turmeric. The use of spices in Ethiopia and Eritrea is similar to India. For example, the classic Ethiopian berebere mixture resembles Indian spices, not only in ingredients, but also in preparation. This is a truly spicy mixture and is traditionally used with meat. It is made from dry chilies fried until dark, and with the addition of long and black pepper, ginger, coriander seeds, shambhala and a little azhgon. Sweet tones characteristic of the cuisine of the Arab region are achieved with cinnamon, cardamom, cloves and even allspice. After a few minutes of dry frying, all the spices are ground together. Since there are no terpenes in its aroma, long pepper cannot be replaced simply with black pepper (you can try taking white pepper mixed with a small amount of nutmeg). Its sweet-burning taste goes well with spicy additions to cheeses in fondues or wine sauces. Pippals are dried pods, the taste is sweet and spicy, vyrya is hot, and the outside is sweet. Suppresses putrefactive intestinal microflora, stimulates the digestive glands, eliminates indigestion, flatulence, constipation, poor appetite, removes excess mucus from the body, normalizes the function of the stomach and spleen, eliminates congestion in the liver and respiratory system. It is used externally for skin diseases. It is included in the composition of the drug Trikatu.
Origin and characteristics
Long pepper (lat. Piper longum), also called Indonesian long pepper, is a tropical plant, its fruits are a 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 retrofractum, originates from Java. This type of pepper is practically unknown in our latitudes, although it has a fairly wide range of applications in Eastern medicine. Ego is used in phytorecipes as a "conductor plant" for the treatment of stomach diseases. Thanks to the content of piperine and piperlongumin, pippala has a strong antiseptic effect, primarily suppressing the activity of Heliko bacteria and fungi of the genus Candida. In addition, the plant is a good tonic for the organs of the gastrointestinal tract. It increases appetite, gastric and pancreatic secretion, eliminates bile stasis and nausea (effect of sylvatin, sitosteroids, and methylpiperine). Pippali is also known as a tonic for the brain and reproductive system. Bioflavonoids and various trace elements have been identified in the fruits of this plant. Long pepper — dried small (the size of a poppy seed) black fruits of the Piper longum creeper. He considers India, Nepal and Indonesia to be his family. However, Europeans have known long pepper for quite some time: even among the Romans and Greeks, it had a reputation as an aphrodisiac, and therefore cost twice as much as black pepper. At one time, the Romans tried to bribe the Visigoth king Alaric with a sack of long pepper to prevent the defeat of Rome. The bribe turned out to be in vain: the treacherous Alarich first took the pepper, and then Rome.
Long pepper, Pippali, Piper longum, Pippali 50 grams, Ayurveda Zdes
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