long pepper (पिपली)
About long pepper (पिपली)
Long pepper (Piper longum), known locally as 'pippali' or 'pipali' in Nepal, is a unique and less common spice compared to black pepper. It is the fruit of a vine and is characterized by its elongated, catkin-like shape. In Nepal, it is mainly used in traditional medicine and sometimes in specific regional cuisines. Its pungent, warm flavor is a valued addition to certain dishes. The spice is not as widely cultivated or used as other spices like cumin or coriander. However, it holds cultural and traditional significance, especially in Ayurvedic practices which have a presence in Nepal. The spice is sometimes found in traditional home gardens or sold in spice shops. It is recognized for its medicinal uses, especially in traditional Nepali medicine, and its warming properties are particularly appreciated during colder months.
Nutritional info
These are the major micro nutrients found in long pepper
Seasonality
The exact harvest time of long pepper in Nepal isn't widely documented. However, it is generally understood that long pepper, like many spices, has a specific fruiting season. As a vine that grows in warmer, often humid climates, it's likely harvested after the monsoon season, typically around late autumn or early winter in Nepal. It is mostly available as a dried product in markets and so may not be impacted by seasonal availability. Cultivation, and therefore, the fresh crop availability may be dictated by warmer and rainy season. The plant likely requires warm, humid conditions with ample rainfall, followed by a dry period for fruit development and harvesting.
History
The history of long pepper in Nepal is intertwined with the long history of trade routes through the Himalayas. It is believed that the spice made its way through ancient trade routes, possibly from India where it's native. While long pepper might not be as historically significant as other crops in Nepal’s agricultural landscape, its presence and utilization indicate a history of knowledge exchange and import of unique spices. It's primarily been used for its medicinal properties within the traditional Ayurvedic system of Nepal, which has been practiced for centuries. This indicates that the plant and its products have likely been known and valued for long periods in Nepal, although it might not have seen the same historical prominence as other commodities, or be cultivated as widely as other spices. Its inclusion in traditional Nepali medicine and cuisine gives it a unique place within the country's spice traditions.