The peoples of Tibet and India have long cultivated the Bhut Jolokia pepper. Photo: chron.com

British gourmets who love spicy Indian cuisine should rejoice. Now they will have at their disposal not only mild curry, but also something spicier. Tesco launches a true gem: Bhut Jôlôkia, a "fusion" Indian chili.

under different names

If you understand the etymology of the name of pepper, it turns out that it would be more correct to call it "Bhot Jolokia". Because of this term, even a scientific discussion has unfolded.

"Jolokia" means "pepper", everything is clear here. But with the first part of the name, the situation is ambiguous. Raktim Ranjan Bhagovati and Sapu Changkija, Assam experts on this plant, argue that it is correct to pronounce the first word with the letter "o", since "bhot" (bhot or bhoot) is a reference to the region north of the Brahmaputra River, where the Bhotiya live. This is a group of Tibetan peoples who have been cultivating the hottest pepper in the world since ancient times.

In the West, at the suggestion of scientists from the University of New Mexico, this culture is often called "Ghost Chile", which is incorrect. The fact is that the word "bhut" can indeed be translated as "ghost", but "bhot" in the meaning of "Tibetans" still more accurately reflects the essence of this agricultural culture.

Chili pepper Bhut Jolokia - the hottest of all existing in nature

In the lands south of the Brahmaputra River in the Indian state of Assam, the hottest pepper in the world is already known as Naga Jolokia. Assam borders on the state of Nagaland, meaning the name can be translated as "Pepper from the Naga Hills".

It is also worth noting that the Naga is a group of peoples who live in the states of Assam, Nagaland, Manipur, Arunachal Pradesh and in the north-west of Myanmar (a state that borders India). These peoples are very warlike. Until the 19th century, they kept the heads of defeated enemies in their villages, and to this day they like to decorate their bodies with frightening tattoos. It is not surprising that such a "fusion" pepper got its name in honor of the Naga. In Assam, there is another name for pepper - "Bih Jolokia". In Assamese, "bih" means "poison".

Several Indian states and Myanmar, where Bhut Jolokia grows

In addition to official names, Bhut Jolokia has a number of other nicknames, for example, “Royal Naga Chili” (Naga King Chili), “Mysterious Indian Chili”, “Rough Indian Chili” and others.

The best…

In 2000, the Defense Research Laboratory (DRL) of the Defense Research and Development Organization of India reported the results of pepper testing. Scientists from the city of Tezpur in the state of Assam found that Bhut Jolokia gained 855 thousand units of heat on the Scoville scale. In 2004, scientists from the University of New Mexico (USA) discovered the Bhut Jolokia pepper with 1,041,427 heat units. For comparison: pure capsaicin, which is responsible for the pungent taste and irritating effect of pepper, has a "hotness" of 15-16 million units. And the hottest red pepper sauce from Tabasco contains only 2.5-5 thousand units on the Scoville scale.

It is noteworthy that the sharpness of pepper directly depends on the geographical location and climate of the area where it grows. Thus, the sharpest Bhut Jolokia grows in the relatively sparsely populated northeastern part of India, also known as the "Seven Sister States". In the drier state of Madhya Pradesh (the center of the country), the "Royal Naga Chili" is half as hot as in the northeast. Scientists from the University of Manipur have found that Bhut Jolokia in other parts of India averages just over 329,000. However, these figures are certainly impressive.

In February 2011, Bhut Jolokia entered the Guinness Book of Records as the hottest pepper in the world. Yes, there is an even spicier Trinidad Scorpion Butch T, artificially bred in Australia. Its sharpness is estimated at 1,463,700 units. But it is worth remembering that Bhut Jolokia is a natural creation of nature that has been growing in India for centuries.

Seasoning from elephants and hooligans

In the "Seven Sister States" fences are smeared with this pepper so that excessively wild elephants stay away from human dwellings. In 2009, scientists from the same Defense Research and Development Organization announced the creation of hand grenades that can be used to disperse riots. Grenades stuffed with Bhut Jolokia do not kill, but effectively cool the ardor of hooligans - who wants to experience aerosols from the hottest pepper in the world? Pepper grenades were made available to the Indian Army. With their help, it is also planned to fight terrorists.

Indian army adopts pepper grenades

But the main use of pepper in India is, of course, seasoning. In addition, Bhut Jolokia is used as a homeopathic remedy for stomach diseases. In the hot summer heat, the use of hot pepper causes increased sweating, which improves well-being and increases the body's endurance.

Ripe fruits of Bhut Jolokia 60-85 mm long and 25 to 30 mm wide can have red, yellow, orange or chocolate color. Indian pepper can adapt to different climatic conditions. And it is on this that the sharpness of the fruit depends. The Bhut Jolokia pods have a very thin skin. They can be both smooth and very wrinkled.

Tempting pungency

One of the connoisseurs of exotic plants, Harry Jones, noted: “There is an opinion that The best way to cope with the amazing power of pepper is to gradually get used to it, to use it a little bit. This is how I started my acquaintance with Bhut Jolokia. And now I can say: all those hot curries that I tried in my student years are simply relaxing next to Bhut. It is an incredible feeling - how the heat continues to exude for another 30 seconds after tasting the pepper. But this dish is not for the faint of heart or people with respiratory problems.”

Tesco said it has already stocked up on enough Bhoot Jolokia as there is strong interest in spicy condiments and spicy foods in the UK. Moreover, it is pepper that plays the leading role. Hot pepper varieties such as Dorset Naga, Scotch Bonnet and Bird's Eye have long been sold in stores.

Expert Jones even set up a camp near the Tesco store in anticipation of the release of new items. He remarked in an interview: “There has been a huge increase in demand for hot peppers in the UK over the past five years, so there are a lot of new varieties on the market now.”

There are several categories of consumers of this product. The first is the peoples who have long lived in areas where spicy varieties grow and historically eat them. The second is gourmets who prefer hot, spicy dishes and are interested in the cuisine of different nations. The third group are experimenters and thrill-seekers in gastronomy.

Tesco retail chain offers different varieties of hot peppers

Initially, Tesco only sold their hot peppers in areas with large groups of Afro-Caribbean and Asian communities. But now they have expanded into other markets, driven by the growing popularity of Asian, Thai and other oriental foods around the world.

Bhut Jolokia is sold in packages of 15 grams, these are two or three peppers. The price of one package is 90 pence (43.2 rubles). Tesco grows Bhut Jolokia on a farm in Bedfordshire, where other spicy varieties grow. This is one of the largest hot pepper farms in the UK. Every day, 150 thousand peppers are produced here.

Article topic: Indian spices

The most common varieties of peppers are:
1. Capsicum annuum, which includes varieties of bell peppers (bell peppers, paprika), jalapeños, and chiltepin (hot and sweet).
2. Capsicum frutescens, which includes tabasco, African birdseye and cayenne peppers.
3. Capsicum chinense, which includes the hottest peppers like naga, habanero and Scotch bonnet (hot and sweet).
4. Capsicum pubescens, which includes South American rocoto (hot) peppers.
5. Capsicum baccatum, which includes South American aji (hot and sweet) peppers.

Although only a few varieties are commonly used, there are many cultivars and methods for preparing chili peppers. Red and green (just unripe) bell peppers, for example, are the same cultivar of Capsicum annuum. The same pepper are varieties - jalapeños, poblano, ancho (which is dried poblano), New Mexico, Anaheim, Serrano and other cultivars. Jamaican, Scottish hats and habaneros belong to the C.chinense set. The C.frutescens variety includes de arbol, aji, pequin, tabasco, cayenne, pimento (cherry peppers), malagueta and others. Peppers are sometimes divided into three groups: bell peppers, sweet peppers, and hot peppers. The most popular pepper sets fall into one of these categories.
(Among various peppers, Brazilian peppers are erroneously classified as chili peppers.)

Pepper ANNUM.

Sweet (Albino, Big Jim, Chile Negro, Chilly Chile, Medusa, Tangerine).

Peppers-bells(Amethyst, Chocolate bell, Marengo, Purple bell, Tiny bell).
Outside the United States, bell peppers are commonly referred to as paprika or paprika (in Japan, Europe, etc.), capsicum in India, Malaysia, and Australia, and mango in parts of the US around southern Ohio, Indiana, and Kentucky (and should not be confused with the tropical fruit known as mango). In Russia it is usually called " bell pepper» (Bulgarian perets).

The color can be green, red, yellow, orange and, more rarely, white, purple and brown depending on when they are harvested. Green peppers are immature bell peppers, while others are mature, with color variations depending on the cultivar. Green peppers, because they are unripe, are less sweet and a little tougher than yellow, orange, or red peppers, which have similar flavors. The taste of mature peppers may also change with growing, harvesting, processing and storage conditions; the sweetest is the fruit ripened on the plant in full light, while the fruit harvested green and ripening in storage is less sweet. These peppers were grown in Central and South America in pre-Columbian times. Pepper seeds later came to Spain in 1493 and from there spread to other European and Asian countries.
100g contains about 140mg of vitamin C.


Pimento or Cherry Pepper is a variety of large, red, heart-shaped chili (annum) that measures 3 to 4 inches long and 2 to 3 inches wide.
The flesh of the sweet pimento pepper is sweet, juicy and more aromatic than that of the red bell pepper. These pimento peppers are the familiar red stuffing found in green olives. More than 85% of stuffed olives, especially the green Spanish kind, are stuffed with pimento, while other stuffing is; garlic, cheese, etc., make up the remaining percentage of this stuffing of choice.

Acute (Achar, Afghan Hot, Anaheim, Ancho, Bolivian Rainbow, Bulgarian Carrot, Cascabel, Filus Blue, Fish pepper, Hungarian wax pepper, Jalapeno, NuMex Big Jim, Numex twilight, Poinsettia, Serrano, Thai hot, Thai ornamental, Thai sweet) .



Jalapeno- a medium-sized chili that is appreciated for that hot, burning taste that you will feel when you eat it. A ripe Jalapeño can be 2-3.5 inches, red or usually green. It is a cultivar of the species Capsicum annuum. The name Jalapeño clearly comes from Spanish. It is named after the city of Xalapa, Veracruz, where it was traditionally produced. In Mexico, 160 square kilometers are dedicated to the cultivation of one jalapeno; primarily in the Paloapán river basin in the north of Veracruz and in Delicias, Chihuahua region. Jalapeno is also grown on a smaller scale in Jalisco, Nayarit, Sonora, Sinaloa and Chiapas. Jalapeno is known by various names throughout Mexico. Jalapenos are also known as cuaresmenos, huachinangos and chiles gordos.
Since 1999, 5,500 acres in the United States have been dedicated to the cultivation of jalapenos. Most jalapenos were produced in Southern New Mexico and West Texas. The growth period of jalapeno is 70-80 days. The mature plant reaches two to three and a half feet in height. As a rule, one plant produces twenty-five to thirty-five pods.

Pepper FRUTESCENS


African birdseye(or African devil or African red devil) is a chili pepper cultivar that is both wild and cultivated. This is a small and extremely spicy capsicum. The plants are usually very bushy and grow about 1.5 to 4 feet tall, with leaves varying in length from 1.5 to 3 inches and in width from 0.5 to 1 inch. The fruits are generally tapered to a blunt end and are 1 inch long. The immature color of the pod is green, the mature color is bright red or purple.


cayenne pepper- hot red pepper; its name is from the city of Cayenne in French Guiana. Cayenne is used in the preparation of spicy hot dishes, either as a powder or in its whole form (such as in Sichuan cuisine). Cayenne has many beneficial medicinal qualities. For example, cayenne pepper is traditionally used in the treatment of the pulmonary and digestive systems. Use caution when handling Cayenne. Inadvertent contact with sensitive areas (such as the eyes, nose, mouth, or groin) from the hands can result in a severe burning sensation.


Pepper Tabasco- chili pepper of the Capsicum frutescens variety. Its most famous use is in sauce spicy seasoning Tabasco. The word "Tabasco" is the name of a Mexican state, but this variety of pepper was first grown in large quantities in Louisiana. Like all frutescens chili peppers, the Tabasco plant is a vigorous plant that is widely used in commercial cultivation. The tapered fruits, approximately 4 cm long, are initially pale yellowish-green and turn yellow and orange before ripening and bright red when ripe. Most of the Tabasco pepper stock fell victim to the tobacco mosaic virus in the 1960s, and the first resistant variety (Greenleaf Tabasco) was not able to be cultivated until about 1970.

CHINENSE Pepper


habanero chili(Capsicum chinense Jacquin) (in Spanish from Havana, from Havana) - most strongly spicy pepper from the chili family. Immature habaneros are green, but the color changes at maturity. The usual colors are orange and red, but white, brown, and pink are also seen. A typically mature habanero is 2-6 cm long. Several growers have attempted to selectively breed the habanero to produce hotter and larger peppers.
Red Savina pepper, a cultivar of the habanero pepper plant, has been tested and certified as the "World's Hottest Spice" and is listed in the Guinness Book of Records. Although habaneros are believed to have originated in Cuba, it is nonetheless an important part of the cuisine in the Yucatán Peninsula, where it is often eaten fried as a condiment with food. Approximately 1,500 tons are collected there annually.
Habaneros have a characteristic thin, waxy flesh. High pungency of habanero, its fruity, similar citrus flavor, have made it a popular ingredient in most hot sauces and spicy food products. Habaneros thrive in hot weather. However, since peppers belong to the nightshade family, too much sun can be damaging to the leaves. Excessively damp soil and roots will produce bitter-tasting peppers.
Habanero shrubs are good candidates for a container garden. They can live for many years in pots or other growing containers. habanero is a perennial plant, which means that with proper care for growing conditions, it can produce flowers, and hence fruit, for many years. In tropical and subtropical areas, the Habanero, like other chilis, bears fruit all year round.
Researchers in Texas recently created a mild version of the Habanero Pepper that retains the flavor and aroma of the traditional Habanero Pepper. A milder version was obtained by crossing a Yucatan Habanero with a heatless Habanero from Bolivia. These moderate Habaneros are expected to be widely available to consumers in the near future.


Scotch Bonnet, Scottish Hat (Capsicum chinense Jacq.) is a type of chili pepper similar to habanero. The habanero cultivar is considered by some to be one of the hottest peppers in the world. This species is found mainly in the Caribbean and is so named because of its resemblance to the Scottish hat. These peppers are used in the preparation of many various dishes in cuisines around the world. The Scottish Hat has a different flavor to its Habanero cousin. This gives Caribbean cuisine its unique flavor. Eaten raw, these peppers are known to cause dizziness, numbness in the hands and cheeks, and severe heartburn. But even those accustomed to eating hot peppers often avoid consuming its seeds.
Fresh ripe Scotch Bonnet or Habaneros peppers range from green to flowers ranging from pumpkin orange to scarlet red. The name "Hat of Scots" also has the mushroom Marasmius oreades, known as the magic ring mushroom.

Chili pepper naturally grown in the army garrison town of Tezpur, in the northeastern state of Assam, India. It is found more widely in Northwest India: Assam, Nagaland, Manipur and in Bangladesh. This is a naturally occurring chili pepper and is supposed to be the hottest in the world. Most experts agree that it is Capsicum chinense. It is also called Bih Jolokia in some parts of Assam (Bih = Poison, Jolokia = Chile pepper in Assamese). Other names are Bhut jolokia, Borbih jolokia, Nagahari, Nagajolokia, Naga Morich, Naga Moresh and Raja mirchi. When ripe, it measures 60-85mm long and 25-30mm wide. The color is orange or red, similar to the Habanero pepper.

Pepper PUBESCENS


Rocoto, or locoto(Capsicum pubescens) is a medium-sized round chili found in Peru and Bolivia. Rocoto pods have thick walls, similar to bell peppers, but are quite hot. The foliage is dark green and hairy when mature. The plant has purple flowers, the seeds are dark brown or black. Grows up to 6 feet tall if the plant is supported. Like other varieties of Capsicum, rocoto is perennial and, if protected from frost and pruned, can grow for many years.
Rocoto is one of the oldest cultivated peppers and has been cultivated for 5,000 years. Although most rocotos are red, there is also a yellow type that is common in the Caribbean and Mexico. Other names for Rocoto are locoto, manzano, canario (yellow type), caballo, and peron.

Pepper BACCATUM



, also known as Aji Escabeche. (Peppers baccatum var. pendulum) Aji Amarillo is the most common Aji in Peru. In the United States, it is sometimes referred to as "yellow chile" or "yellow peruvian chile". The pods are 4 - 5 inches long and are deep orange in color when the fruit is ripe. The thin pods have a fruity aroma with overtones of berries, are pungent and dried. Aji Amarillo is grown in all areas of Peru: the Andes coast and the Amazon jungle. The harvest season on the coast, where most Aji Amarillos grow, begins in mid-December and continues until the end of March. Its aromatic taste makes it an excellent raw material in salads. Seeds are rare and expensive. There are over 30 types of Aji peppers.

Below are photos of some peppers:


Ecology of knowledge. Informative: Pippali is one of the traditional Indian plants that are used both in the preparation of delicious spicy dishes and for medicinal purposes. Even in ancient Ayurvedic texts, it is recorded as a remedy for many ailments; it is used both independently and as part of some dosage forms.

Pippali is one of the traditional Indian plants that are used both in the preparation of delicious spicy dishes and for medicinal purposes. Even in ancient Ayurvedic texts, it is recorded as a remedy for many ailments; it is used both independently and as part of some dosage forms.

Pippali (or “piper longum linn” “long pepper”) is the fruit of a climbing perennial plant that looks like thin cones, with a characteristic sharp aroma and pungent taste.

Pippali grows in the hot regions of India, as well as in the central Himalayas. Peppers are harvested in January, when the fruits are still unripe and green in color, because at this stage they show the sharpest taste and special characteristics. medicinal properties. The harvested fruits are dried in the sun until they acquire a gray or blackish color. On sale, pippali is most often found whole (so it retains its valuable properties longer).

In Ayurveda, pippali prescribes a multidirectional action. He is first mentioned in the Charaka Samhita among the so-called "Rasayanas". But to a greater extent, it is described as a remedy for the treatment of respiratory diseases and gastrointestinal disorders.

Currently, pippali is widely used by Indian traditional doctors in the treatment and prevention of colds, runny nose, coughs, laryngitis, bronchitis, asthma, as well as many problems of the digestive and circulatory system, in conditions of immunodeficiency.

Modern scientific studies have proven the action of pippali, which increases the protective properties of the liver and strengthens the immune system. Pippali exhibits anti-inflammatory, decongestant, antispasmodic, expectorant, anti-allergic, anthelmintic, tonic properties, stimulates the digestive glands.

Use in Ayurvedic preparations:

  • The most well-known dosage form in which pippali is used is Trikatu (“three peppers”), which also includes ginger and black pepper. This mixture relieves puffiness, treats colds and stagnation of food in the stomach.
  • Pippali is part of Sitopaladi, a medicinal powder successfully used for colds and bronchitis.
  • It is also part of Avipatika, an Ayurvedic remedy used for poor digestion.

Features of the use of pippali pepper:

  • For colds, it is recommended to take ground pippali powder. For an adult, the dosage is from 1 to 3 grams (for children - 125-250 milligrams) 2-3 times a day, mixed with honey or warm water. With a dry cough, it is recommended to replace honey with licorice powder, and then drink it with warm water.
  • Pippali powder is also used in cooking. In India, it is often added to the spice mixture for Pikuli (spicy vegetable snack designed to enhance the process of digestion). Therefore, this pepper is recommended to be added little by little to food for digestive problems: with flatulence, bloating, and feelings of heaviness.

With pippali peppers, you can cook soups, stews, gravies. To do this, you need to break off a small piece (0.5-1 cm) from a whole pepper and grind it in a mortar, then fry the resulting powder in oil with other (your favorite) spices, for example: turmeric, coriander, cumin, ginger. Then add vegetables and other products to the resulting frying; bring to readiness.

Pippali peppers, added in small quantities, will add a pleasant smoky flavor and a slight spiciness to the dish. But added in excess, it can overpower the smells of other ingredients, so you should be careful in proportions.

It should be kept in mind that according to Ayurvedic texts, pippali has a pungent taste, but a sweet effect after digestion, it is heavy, slightly oily; hot and humid.

It has a very powerful action and instantly manifests its effects. At regular use increases Pitta, due to the quality of heat.

Therefore, you should not consume long peppers individually on a regular basis or in excessive amounts.published

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The long Pippali pepper has a spicy, slightly sweet taste. Pairs well with fish, meat, sausages, bird. It is used for canning and preparing sauces.

Description

The name "Pippali" comes from the Latin "Piper Longum", which means long pepper. India and Sri Lanka are home to this climbing shrub. When dried, Pippali tastes pungent and pungent, leaving a warming effect after consumption. Pippali pepper can be used as a separate spice, or as one of the components of a mixture of spices.

Mode of application

The taste of Pippali is very similar to the taste of black pepper, and its aroma is reminiscent of coniferous forest, barbecue and barbecue.

long pepper In India, it is usually put with meat or in marinades. Together with black pepper, cloves, nutmeg and turmeric, it is also included in "ras el hanout" - a Moroccan spice mix for meat dishes. In Ethiopia, a very spicy berebere mixture also contains Pippali, which is also traditionally used with meat. It is made from dry chilies roasted until dark, using long and black pepper, coriander seeds, fenugreek, ginger and azhgon in a small amount. For a sweet tone, cardamom, cinnamon, allspice and cloves are added here. All spices are ground together after a few minutes of dry roasting. The sweet-burning taste of Pippali goes well with spicy additives to wine sauces or cheese fondue.

For any savory dishes Pippali can be applied. It goes best with boiled or stews, but if you grind it, then you get delicious baked dishes with it.

Beneficial features

Pippali pepper is extremely effective for metabolism, improving digestion and absorption of beneficial trace elements. Pippali speeds up metabolism, is used for such disorders of the digestive system as hiccups, loose stools, colic, vomiting. When infected with helminths, decoctions from Pippali are also used. In addition, it is antipyretic, successfully copes with colds and coughs, has a beneficial effect on lung health, perfectly tones brain activity, helps cleanse the kidneys, cleanses the lymph nodes. Pippali restores blood circulation and activates work immune system, it is recommended to use it for anemia.

Pippali is considered a natural aphrodisiac because it stimulates the human reproductive system.

we get the so-called Trikatu seasoning (which means "3 spices"), if we mix Pippali pepper with ginger and black pepper. This is the most famous Ayurvedic stabilizing compound and is often recommended for respiratory diseases. Pippali is also used to reduce Vata dosha and increase Pitta dosha. It causes a warming effect, removes cold, stagnation and Ama, rehabilitates the weakened functions of the body.

The content of the article:

Pippali pepper is the fruit of a tropical plant from the Pepper family. He is no less known under the name "Indian long pepper". In most cases, it is dried before use, resulting in a light brown to coffee color. Its shape is oval, the surface is uneven, with numerous roughness, which is why pippali looks like cones, the approximate length of which is 6 cm. This pepper belongs to spices, its taste is slightly sweet with a bitter tint, the smell is sharp and spicy. The homeland of the plant is Indonesia, Sri Lanka and India. It is an important ingredient in Asian and African cuisines. In cooking, it is mainly used as a seasoning for the preparation of various marinades.

The composition and calorie content of pippali pepper

The product contains a huge amount of various vitamins, macro- and microelements, fatty acids and digestible carbohydrates. The composition of the spice is similar to other peppers, especially black peas. There are also dietary fibers important for humans, ash and water.

The calorie content of long black pepper per 100 g is 255 kcal, of which:

  • Proteins - 10.9 g;
  • Fats - 3.2 g;
  • Carbohydrates - 38.3 g;
  • Dietary fiber - 22.1 g;
  • Water - 9.8 g;
  • Ash - 3.7 g.
Essential oils are responsible for the specific taste and smell, the saturation of fruits with which exceeds 10%. They also boast a large amount of capsaicin, which is necessary for the normal functioning of the immune system and the protection of the body from premature aging. About 1-2% of the composition is piperine alkaloid, discovered back in 1819; according to studies, it improves the absorption of other substances.

By consuming long Indian black pepper, the body will receive vital B vitamins (B1, B2, B5, B12), ascorbic acid (C), biotin (H), nicotinic acid (PP). Together with all this, it will be possible to saturate the blood with various minerals - selenium, copper, manganese, which are quite numerous in the composition. In a small amount, it also contains calcium, magnesium, zinc, manganese, copper, selenium. Useful will be sodium, phosphorus, iron.

The long black pippali pepper contains, among other things, phytosterols that help lower blood cholesterol levels. They are supplemented with easily digestible carbohydrates in the form of mono- and disaccharides, which give energy.

The spice is also rich in some fatty acids, including lauric, palmitic, oleic, linolenic, linoleic and myristic, Omega-3 and Omega-6.

Note! This type of pepper is just a storehouse of antioxidant substances, due to which it successfully prevents premature aging.

Benefits of Pippali Peppers


Since the time of ancient Rome, pippali has been known as a very effective aphrodisiac, which was used to increase sexual desire. It also has antihelminthic, carminative, expectorant, antiseptic, analgesic, stimulating, hematopoietic and invigorating properties. Indications for its inclusion in the diet are gout, rheumatism, laryngitis, asthma, flatulence. Spice is also recommended for infection with helminths, with digestive disorders and epilepsy, with high blood pressure.

It is worth taking a closer look at the long black pepper if you need to do the following:

  1. Eliminate worm infestation. The spice does an excellent job with roundworms, pinworms, echinococci, bovine tapeworm, opisthorchiasis. The spice is especially good at inhibiting the activity of Helicobacter pylori. It simply creates an atmosphere unsuitable for the activities of foreign agents, alkalizing the body. Thus, the risk of developing gastritis, colitis, stomach and intestinal ulcers is halved.
  2. improve appetite. Pippali normalizes metabolism, accelerates the absorption of nutrients from food, removes the decay products of pathogenic microorganisms from the body. All together allows you to restore the diet and avoid a visit to the gastroenterologist.
  3. Normalize brain function. This pepper increases blood flow to it, forcing it to work more actively. It improves mental activity, strengthens short- and long-term memory, which is especially useful for those who are engaged in intellectual work.
  4. Restore the functions of the digestive tract. The spice tones the walls of the stomach and intestines, prevents their inflammation and improves digestion. It is considered as an effective choleretic agent, which in addition to everything lowers the level of hydrochloric acid.
  5. Relieve cough. Pippali is relevant for any ENT diseases outside the acute stage. It is recommended for use in case of laryngitis, pharyngitis, tonsillitis, tracheitis, bronchitis, tonsillitis. Thanks to him, the lymph flow is restored, blood circulation in the tissues improves, inflammation is removed and the activity of streptococcus, staphylococcus and other dangerous bacteria is suppressed.
  6. Prevent premature aging. This applies to how appearance and internal health. Long black pepper is a very strong antioxidant that protects cells from the damaging effects of toxins, salts of heavy metals, UV rays, stress, and the activity of harmful bacteria. It is actively used in Ayurvedic culture precisely as a means to prolong youth.
  7. Cleanse the body. With the help of pippali, you can remove all toxins, toxins, and remnants of feces from the body. This minimizes the risk of growth of neoplasms, prevents the development of a heart attack and other heart diseases, prevents the appearance diabetes and fat deposition. Changes for the better are felt first of all by the liver, which is the filter of all "garbage". As a result, pain and heaviness in the right hypochondrium disappear, the likelihood of hepatitis, obstructive jaundice, and cirrhosis decreases.
  8. Restore the functioning of the immune system. As a result of the use of long black pepper, it is strengthened, which helps to increase the level of protection of the body against pathogenic microorganisms. This also minimizes the risk of catching a cold and suffering from beriberi.
  9. Eliminate anemia. Pippali increases the amount of iron in the blood, and therefore fights effectively with this problem. This should be taken into account by all those who have a hemoglobin level below 120 g / l. First of all, we are talking about pregnant women and children, as well as the followers of vegetarianism.
  10. Improve the functioning of the cardiovascular system. This type of pepper is effective in the prevention and control of angina pectoris, arrhythmia, ischemia and other cardiac diseases. He showed himself perfectly in the diets of people suffering from high blood pressure, varicose veins and thrombophlebitis.
The beneficial properties of pippali pepper appear only when it is consumed raw or after a minimum heat treatment. That is why it is recommended to add the spice to the dish, if possible, before removing it from the stove.

Harm of long black pepper


When using spice, do not forget about its burning properties, due to which it can lead to burns of the mucous membranes of the stomach and intestines. Given this, the spice cannot be eaten in its pure form, and even more so without water. After that, the mouth can become very hot, so that you need to drink a large amount of liquid. Sometimes this results in heartburn and stomach pain.

It should be noted such contraindications to pippali pepper:

  • excessive thirst. This ingredient oriental cuisine can enhance it even more due to its sharp and pungent taste and smell.
  • Menstruation. Girls on "critical days" should not eat any of the products that increase blood circulation. This can lead to large blood losses and, as a result, to a deterioration in well-being, up to loss of consciousness.
  • Pregnancy. Expectant mothers are very susceptible to the development of allergic reactions, which may well be the result of eating pepper. It is also important that in this way, due to the effect of invigorating essential oils they run the risk of getting annoyed even more, with which in an interesting position and so there are problems.
  • Child planning. Those wishing to start it should avoid this product due to its pronounced contraceptive properties. It has been proven that the probability of getting pregnant in this case is reduced by more than 30%.
  • Lactation. When lactating, it is necessary to limit the use of any pepper as much as possible, which can add bitterness to the taste of milk. This risks causing the child to abandon him, which will lead to premature termination of lactation.
Hot pippali peppers are not recommended to be consumed immediately before bedtime, after which at least 2-3 hours should pass. Otherwise, everything can turn into insomnia and morning migraines.

How to cook long black pepper


The collected fruits must first be washed well, allowed to drain, after which they should be dried in warm weather in the sun for 2-3 days for 5-6 hours a day, and in cold weather - in an oven at a minimum temperature. Here they must be kept in one approach for about 40-60 minutes, this time is quite enough to remove moisture from them.

Dried fruits are crushed with a coffee grinder or mortar to a state of powder, which is better to fry in a frying pan without oil before cooking this or that dish. Thus, the food flavored with it will turn out to be more fragrant.

It is not recommended to use many fruits at once, it is enough to process them for 1-2 cooking. The problem is that the powder quickly absorbs moisture, after which it loses its piquant taste, and with it some of its beneficial substances.

Pippali Pepper Recipes


In most cases, this spice is used to prepare various marinades for meat, mushrooms, fish and even vegetables. The spice perfectly complements the taste of turmeric, ginger, coriander, dried dill and basil. Dishes with it are spicy, but pleasant in sensation, while they can be both the first and second. It is usually enough to put 1-2 pinches of spice at a time in already cooked food.

We have selected the simplest and most interesting recipes with pippali peppers that will not require much time from you:

  1. Marinade. Approximately 250 ml is needed for 500 g of meat. Combine a glass of vinegar with chopped pepper (0.5 tsp), bay leaf (3 pcs.), Onion divided into rings (1 pc.), sea ​​salt to taste and a bunch of parsley. Mix well and immerse in it. desired products.
  2. Caesar salad". Pickle chicken fillet(300 g) in a mixture of lemon juice (1 tablespoon), soy sauce(150 ml), pippali (3 pinches), salt to taste and garlic (2 cloves). After 60 minutes, chop the meat, cut into cubes yesterday's white loaf (250 g) and fry them in turn in olive oil until golden brown. Then put lettuce leaves (100 g), chicken on a plate in layers, pour over it with Caesar sauce. After that, add grated Parmesan (75 g), cherry tomatoes (50 g) and sprinkle everything with ground pepper.
  3. Baked fish. Wash, salt, pepper and place 3 medium-sized hake fillets in a deep dish. After that, pour them with lemon juice and a sauce of sour cream (5 tbsp.) And mayonnaise (3 tbsp.), Sprinkle with grated carrots (3 pcs.) And potatoes, cut into circles (5 pcs.). Season the vegetables with salt and pippali, add the onion rings (2 heads) and carefully pour in the remaining sauce. Put the mold in the oven for 40-50 minutes and keep the fish there until cooked.
  4. Soup kharcho. Boil beef (300 g) in 3 liters of water and put pre-soaked long rice (150 g) into the broth. Then fry the onion (1 pc.), Carrots (1 pc.), Garlic (3 cloves) and tomatoes (2 pcs.) Together with the peel. Then peel the potatoes (3 pcs.), Cut them into cubes, combine all the ingredients and add them to the rice. Boil the soup for 20 minutes, then sprinkle it with pippali pepper, parsley, cilantro, dill and salt to taste.

Interesting facts about long black pepper


Long black pepper in Russian cuisine, as well as in other European ones, did not take root well. Most of all, it is still consumed by residents of India, Sri Lanka, Ethiopia and other African countries. For the CIS, it is a rather exotic spice, which, moreover, is also expensive, 2-3 times more than the same ground black pepper.

In its pure form, it is almost impossible to find a long Indian pippali pepper on the market. Most often, ready-made compositions are offered, for example, in the form of Trikatu powder, prepared according to old Ayurvedic recipes. It is usually packaged in 10 g packages, it also includes ground ginger and red pepper.

The spice got its name because of the elongated oval shape. Ethiopia is considered the leader in its production, it is from there that goods are imported to most stores. It can be stored for more than a year in the absence of high humidity. To do this, it is recommended to immediately grind it and pour it into jars.

Watch the video about pippali pepper:


Long black pippali pepper is another exotic food to cook with. original dishes on weekdays and holidays. It focuses on their taste properties and allows you to enjoy a truly rich aroma.