Pipul (Pipol) – Long Pepper

Pipul (পিপুল) (Long Pepper), also called Pippali in Ayurveda and Pip0l  in Bangla, is an ancient and powerful spice prized for both its culinary flavor and medicinal benefits. With a complex, earthy, and slightly sweet taste compared to regular black pepper, Pippali is widely used in various Asian traditional cooking, Ayurvedic remedies, and natural wellness routines.

Thie long pepper is ideal for preparing spicy curries, lentil dishes, pickles, and flavored herbal teas. It’s used to enhance a dish’s flavour (check this Nihari recipe by Chef Ranveer Brar)

Rich in antioxidants and beneficial compounds, Long Pepper is known to support respiratory health, digestion, and metabolism. Whether you’re cooking a traditional recipe or following natural healing practices, Pipul is a must-have spice in every Bangladeshi kitchen.

How to Use Pipul (Long Pepper):

• Crush and add to curries, soups, and pickles

• Brew in warm water for herbal tea

• Mix with honey for a natural cough remedy