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<p><b>New page</b></p><div>{{Short description|Species of plant cultivated for its fruit which is used as a spice}}<br />
{{For|the Filipino chili cultivar also anglicized as "long pepper"|Siling haba}}<br />
{{Speciesbox<br />
|name = Long pepper<br />
|image = Piper longum print.jpg<br />
|image_caption = Long pepper's leaves and fruits<br />
|genus = Piper<br />
|species = longum<br />
|authority = [[Carl Linnaeus|L.]]<br />
}}<br />
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'''Long pepper''' (''Piper longum''), sometimes called Indian long pepper or ''thippali'', is a [[flowering plant|flowering]] [[vine]] in the family [[Piperaceae]], cultivated for its fruit, which is usually dried and used as a [[spice]] and [[seasoning]]. Long pepper has a taste similar to, but hotter than, that of its close relative ''[[Piper nigrum]]'' – from which black, green and white pepper are obtained.<br />
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The fruit of the pepper consists of many minuscule fruits – each about the size of a [[poppy seed]] – embedded in the surface of a flower spike that closely resembles a [[hazel|hazel tree]] [[catkin]]. Like ''Piper nigrum'', the fruits contain the [[alkaloid]] [[piperine]], which contributes to their pungency. Another species of long pepper, ''[[Piper retrofractum]]'', is native to [[Java (island)|Java]], [[Indonesia]]. The fruits of this plant are often confused with chili peppers, which belong to the genus ''[[Capsicum]]'', originally from the Americas.<br />
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==History==<br />
The oldest known reference to long pepper comes from ancient Indian textbooks of [[Ayurveda]], where its medicinal and dietary uses are described in detail. It reached [[Greece]] in the sixth or fifth century BCE, though [[Hippocrates]] discussed it as a medicament rather than a spice.<ref>{{cite book |first=Maguelonne |last=Toussaint-Samat |translator-last=Bell |translator-first=Anthea |title=The History of Food |edition=revised |date=2009 |orig-year=1992 |publisher=Blackwell |isbn=978-0631177418 |url-access=registration |url=https://archive.org/details/historyoffood0000tous }}</ref> Among the Greeks and [[Ancient Rome|Romans]] and prior to the European rediscovery of the American continents, long pepper was an important and well-known [[spice]].<br />
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The ancient history of black pepper is often interlinked with (and confused with) that of long pepper, though [[Theophrastus]] distinguished the two in the first work of botany. The Romans knew of both and often referred to either as just ''piper''; [[Pliny the Elder|Pliny]] erroneously believed dried black pepper and long pepper came from the same plant.<br />
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Round, or black, pepper began to compete with long pepper in Europe from the twelfth century and had displaced it by the fourteenth. The quest for cheaper and more dependable sources of black pepper fueled the [[Age of Discovery]].<br />
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Only after the discovery of the American continents and of [[chili pepper]], called by the Spanish ''[[pimiento]]'', employing their word for long pepper, did the popularity of long pepper fade away.<ref>{{cite journal |first1=Philippe |first2=Mary |last1=Hyman |last2=Hyman |title=Connaissez-vous le poivre long? |journal=L'Histoire |volume=24 |date=June 1980}}</ref> Chili peppers, some of which, when dried, are similar in shape and taste to long pepper, were easier to grow in a variety of locations more convenient to Europe. Today, long pepper is a rarity in general commerce.<br />
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===Etymology===<br />
The word ''pepper'' itself is derived from the word for long pepper, ''pippali''.<ref>{{Cite book| url = https://books.google.com/books?id=kt1Rp1eXRxoC&q=pippali&pg=PA137 | title = Dravidian India | isbn = 9788120601352 | last= Sesha Iyengar | first = T. R. | year = 1989}}</ref><ref>{{Cite book| url = https://books.google.com/books?id=UmMnh1XKJjQC&q=pippali&pg=PA14 | title = Intercourse Between India and the Western World: From the Earliest Times of the Fall of Rome | isbn = 9788120615496 | last = Rawlinson | first = H. G. | date = 1916}}</ref><ref>{{Cite book| title=Antiquities of India: An Account of the History and Culture of Ancient Hindustan | isbn = 9788171564422 | last1 = Barnett | first1 = Lionel D. | date = 1914 |url=https://archive.org/stream/cu31924023966322#page/n39/mode/2up/search/pippali |page=14}}</ref> The plant itself is a native of India. The word ''pepper'' in [[Capsicum annuum|''bell pepper'']], referring to completely different plants (in the ''Capsicum'' family), is of the same etymology. That usage began in the 16th century.<ref>{{cite web | url = http://www.etymonline.com/index.php?term=pepper | title = ''Pepper'' entry in Online Etymology Dictionary| publisher = Douglas Harper | date = February 18, 2016}}</ref><br />
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==Usage==<br />
[[File:Piper longum.jpg|thumb|right|Dried long pepper catkins]]<br />
[[File:Pipramol.jpg|thumb|right|Ganthoda, the root of long pepper]]<br />
Though often used in medieval times in spice mixes like "strong powder", long pepper is today a very rare ingredient in European cuisines, but it can still be found in [[India]]n and Nepalese vegetable [[South Asian pickle|pickles]], some [[North Africa]]n spice mixtures, and in [[Indonesia]]n and [[Malaysia]]n cooking. It is readily available at Indian grocery stores, where it is usually labeled ''pippali''. Pippali is the main spice of [[Nihari]], one of the national dishes of [[Pakistan]] and the Indian metropolis of [[Lucknow]].<br />
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Long pepper is an important and common ingredient in many medicines of [[Ayurveda]].<br />
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==Notes==<br />
{{Reflist}}<br />
CHANDRAMOHANAN,R.2017.'Grow bush pepper in pots' Mathrubhumi Malayalam Daily News Paper. 29.12.2017<br />
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==References==<br />
{{Commons|Piper longum}}<br />
{{Refbegin}}<br />
*Dalby, Andrew (Oct 1, 2002). [https://books.google.com/books?id=7IHcZ21dyjwC&printsec=frontcover&dq=.+Dangerous+Tastes:+The+Story+of+Spices&hl=en&sa=X&ei=Xlw8T4u2JKre0QG27ai9Cw&ved=0CDgQ6AEwAA#v=onepage&q=.%20Dangerous%20Tastes%3A%20The%20Story%20of%20Spices&f=false Dangerous Tastes: The Story of Spices], 89. Google Print. {{ISBN|0-520-23674-2}} (accessed October 25, 2005). Also available in print from University of California Press.<br />
*{{cite book |author=McGee, Harold |title=On Food and Cooking |publisher=Scribner |year=2004 |isbn=978-0-684-80001-1|edition=Revised }} pp 427–429, "Black Pepper and Relatives".<br />
{{Refend}}<br />
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==External links==<br />
*{{cite book |last=Caldecott |first=Todd |year=2006 |title=Ayurveda: The Divine Science of Life |publisher=Elsevier/Mosby |isbn=978-0-7234-3410-8 }} Contains a detailed monograph on ''Piper longum'' (Pippali) as well as a discussion of health benefits and usage in clinical practice. Available online at https://web.archive.org/web/20110616192938/http://www.toddcaldecott.com/index.php/herbs/learning-herbs/318-pippali<br />
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{{Herbs & spices}}<br />
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[[Category:Piper (plant)]]<br />
[[Category:Flora of the Indian subcontinent]]<br />
[[Category:Monoamine oxidase inhibitors]]<br />
[[Category:Plants used in Ayurveda]]<br />
[[Category:Spices]]<br />
[[Category:Plants described in 1753]]<br />
[[Category:Indian spices]]</div>UpdateBot