Long Pepper

Long pepper, also known as Pippali and Botanic Piper longum, is a thin, with a rich history in Indian and South East Asian countries and medicinal traditions. Small fruits are cultivated for their long spikes, which are initially green and become red when ripe. Long pepper is dried and used as a spice. Its appearance is similar to a small, deep version of a black peppercorn, but it carries a unique, sweet and spicy taste that separates it in cooking.

Famous in Ayurvedic medicine, long chilli has been used for its medicinal properties for centuries. It is believed that to helps digestion by stimulating digestive enzymes, helping the body break down and absorb nutrients efficiently. It is also considered an immune booster, which supports the natural prevention of the body against common diseases. In addition, in traditional practices, respiratory health is associated with long pepper, which helps reduce cough, congestion and minor throat discomfort. 

Most of the time, long pepper adds a complex taste to both spicy and sweet dishes. Its warm, sharp notes enhance Indian curry, pickle, soup and spices mixture, while also finding a place in Southeast Asian sauce and marinades. Beyond its taste, it is valuable for subtle depths, which increases simple dishes into rich, fragrant experiences. 

Health Benefits

Improved Digestion: Long pepper is known to aid digestion, reduce bloating, and relieve indigestion. 
Respiratory Health: It can help clear congestion and alleviate symptoms of coughs and colds. 
Immunity Booster: Long pepper is believed to strengthen the immune system and improve overall well-being. 
Anti-inflammatory Properties: It may help reduce inflammation in the body. 
Antioxidant Properties: Long pepper contains antioxidants that can help protect against cell damage. 
Other potential benefits: Some studies suggest long pepper may also be beneficial for diabetes, liver problems, and bacterial infections.

Nutritional Values (per 100gm)