Chui Jhal: A popular spice of southern Bangladesh

Chui is a herb or medicinal plant. Its scientific name is Piper Chaba, a creeper. The plant is commonly called piper chilli and it's a flowering vine in the family Piperaceae that is native to South and Southeast Asia.

Piper chewing is native to South and Southeast Asia, as well as to other tropical regions of Asia, including Malaysia, Indonesia, Singapore and Sri Lanka. It is known as Choi Jhal (Choi Jhal) in the Indian states of Tripura and West Bengal, and in the Khulna division of Bangladesh as Chui Jhal.

Chuijhal is a very popular Jhal in Khulna, Bagerhat, Narail, Jessore and Satkhira areas of Bangladesh. The people here are very weak towards this salt, in the sweet-smelling smell of saliva, the taste of the salt is hanging on its flesh. Many brand values ​​of the name “Chuijhal” are popular in Khulna, Jessore, Satkhira, Bagerhat area, many hotels are attached to this name. Its multifaceted use in everything from hospitality to treatment has raised its value.

No fruit can be seen in Chui Jhal of Khulna, Bagerhat area of ​​Bangladesh. Coarsely browned black spots, and the assembly of lots of small roots in each gut, the white part of the inside of the stem is used in cooking, clearing the upper bark. In India, Thailand it is called Brown Pepper Chaba.

The species of chewing gum or pepper chew used in northern India is different, the fruit in which it is used is usable, the name of this fruit is long paper, first green, yellow, then red, black when dried. The male and female flowers are in different vines. The male flower stick is 3 inches long and the female flower is half to one inch.

The spicy pungent flavor of Choi Jhal is a year-round additive spice. In Indian states of West Bengal and Tripura people use this spice similarly with exception to some people in South Bengal who prepare a complete dish with the Chapa as the base ingredient, it is very spicy. In Thailand, P. chaba is known commonly as dee plee and also referred to as “Thai long pepper” and it is consumed both in fresh and dried forms. Ground by mortar and pestle, P. chaba is an ingredient in a variety of Thai sauces and pastes, and it is added to soups to mute excessively strong fish flavors.

In Bangladesh, the stems of the plant are used as a spice in meat and fish dishes. In most countries of South and South-East Asia, the fruit of the Piperaceae vines is well known as a spice and is called the “long pepper”. However, in Bangladesh the use of Choi Jhal is unique, because the twigs, stems or roots of P. chaba – not the fruit – are used as a spice. It is a relatively expensive spice in Bangladesh, and the roots are usually more expensive than the stems because of their stronger aroma. The taste is similar to horseradish.

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