Indian Spice - Indian Long Pepper Root/Kandanthippili/Ganthoda/Pipri Mul - What is Indian Long Pepper Root?, Origin, Description, Culinary Uses of Indian Long Pepper root, How to Purchase and Store Indian long pepper root?
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What is Indian Long Pepper Root?/Kandanthippili Uses/Long Pepper Root Uses/Ganthoda Uses/Naruku Moolam Uses/Pipri Mul Uses
TABLE OF CONTENTS
- ORIGIN OF INDIAN LONG PEPPER PLANT
- DESCRIPTION OF INDIAN LONG PEPPER PLANT
- WHAT IS INDIAN LONG PEPPER ROOT/KANDAN THIPPILI?
- FEW INDIAN REGIONAL OR VERNACULAR NAMES OF INDIAN LONG PEPPER ROOT
- FLAVOUR OF INDIAN LONG PEPPER ROOT
- INDIAN CULINARY USES OF INDIAN LONG PEPPER ROOT
- NORTH INDIAN CUISINES
- SOUTH INDIAN CUISINES
- TIPS TO BUY AND STORE INDIAN LONG PEPPER ROOT/KANDAN THIPPILI
Piper Longum, commonly known as Indian Long Pepper is a lesser-known Indian Spice. Indian Long Pepper is a flowering plant, cultivated for its fruit and root, which is usually dried and used as a Spice.
ORIGIN OF INDIAN LONG PEPPER PLANT/KANDANTHIPPILI/GANTHODA/PAPRI MUL
Indian Long Pepper/Thippili is a native of the Indo-Malaya region. It is growing wild in the tropical rainforests of India. Indian Long Pepper plant occurs wild in the forests of Andhra Pradesh and Andaman & Nicobar Islands. It is also grown in a small area in the Khasi Hills, the lower hills of West Bengal, Eastern Uttar Pradesh, Madhya Pradesh, Maharashtra, Kerala, Karnataka, and Tamilnadu.
DESCRIPTION OF INDIAN LONG PEPPER PLANT/KANDANTHIPPILI/GANTHODA/PIPRI MUL
Indian Long Pepper plant is a slender, aromatic, climber with perennial woody roots, creeping and jointed stems, and fleshy fruits embedded in the spikes. Leaves are numerous, 6.3 to 9.0 cm, broadly ovate or oblong-oval, dark green and shining above, pale and dull beneath. Flowers are monoecious and male and female flowers are borne on different plants. Fruit is long. When it ripens it attains red colour and when it dries it attains black colour. It is one inch in diameter. They plant flowers in the rains and fruits in early winters.
WHAT IS INDIAN LONG PEPPER ROOT/KANDANTHIPPILI/PIPRI MUL?
Indian Long Pepper Root/Kandanthippili is greyish brown in colour, longitudinally wrinkled, and has roots and root scars on the surface. It is stout, cylindrical, 0.2 - 0.6 cm thick, reddish-brown to grey.
FEW INDIAN REGIONAL OR VERNACULAR NAMES OF INDIAN LONG PEPPER ROOT
English name – Indian Long Pepper Root.
Tamil name – Kandanthippili/Naruku Moolam.
Telugu name – Modi/Madikatta.
Malayalam name – Kattuthippathe Liver/Tippathe Liveru.
Hindi name – Pipara Mula/Pipri mul.
Gujarati name – Ganthoda.
Bengali name – Pipul Mul.
Kannada name – Modi Kaddi/Hippali/Tippali.
Marathi name – Pimpli mula.
Urdu name – Fil Fil Daraz.
Odia name – Pippali Mula/Bana Pippalimula.
Punjabi name – Pippali mula/Magha.
FLAVOUR OF INDIAN LONG PEPPER ROOT/KANDANTHIPPILI/PIPRI MUL
Indian Long Pepper Root/Kandanthippili/Pipri Mul is quite strong and pungent in taste.
INDIAN CULINARY USES OF INDIAN LONG PEPPER ROOT/KANDANTHIPPILI/PIPRI MUL
India has very rich and diverse food traditions, and certain foods are designed to supplement nutritional needs. Each region has a traditional way of preparing and serving food.
Indian long pepper/Kandanthippili/Pipri Mul is one of those ingredients preferably used to supplement the nutritional needs of a nursing mother.
NORTH INDIAN CUISINES
Indian Long Pepper Root/Pipri Mul is widely used in special blends or masalas.
For Example
Batrisu Powder.
“Batrisu Powder” is a special powder used to make KATLU PAK (Katlu Pak is a traditional dish prepared for nursing mothers).
Indian long pepper root powder is used to make herbal Rasayana.
Pipri Mul/Indian Long Pepper Root is also a winter special ingredient used to make various winter delicacies.
For Example
Gujarati special Vasana or Parsi Vasanu.
Vasana/Vasanu is a complex dish prepared during winter.
SOUTH INDIAN CUISINES
South Indian special Rasam (Soup) is called “KANDANTHIPPILI RASAM”. In Tamilnadu, this particular Rasam recipe is frequently prepared during monsoons.
Sadda kuppai and Kandanthippili is another variation of rasam made with Indian Long Pepper Roots.
It is also used to make Marundhu Kuzhambu, and health drinks like Sukku Thanni (Ginger based drink).
Generally, it is used to make various medicinal powders and legiyam.
For Example
Angaya Podi, Pachai Podi, and Deepavali Legiyam.
TIPS TO BUY AND STORE INDIAN LONG PEPPER ROOT/KANDANTHIPPILI
Indian Long Pepper Root/Kandanthippili is a rare spice and also rare to find outside India. You can try to find it in organic spice stores and Indian grocery stores even in the online market.
Within India, it is available in any Country drug store (Nattu Marundhu Kadai).
Nowadays, it is easily available in any Indian local and departmental store and also in the online market.
HOW TO STORE INDIAN LONG PEPPER ROOT/KANDANTHIPPILI?
Always store Indian long pepper root in an air-tight container in a cool and dry place.
Well-dried whole Indian long pepper root/Kandanthippili can be stored for 2 years.
HAPPY COOKING!
with better ingredients for better food.
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