Chavica longa H.Karst.
Chavica roxburghii Miq.
Chavica sarmentosa Miq.
Common Name: Long Pepper
Long pepper is a climbing shrub with stems up to 3 metres long.
The plant is cultivated in various areas of tropical Asia for used as a spice and as a medicinal plant.
E. Asia - India, Nepal.
Shady places at elevations up to 800 metres in Nepal[
]. Rainforests, where it occurs along streams and among bushes[
|Cultivation Status||Cultivated, Wild
A plant for the humid tropics[
Prefers a rich, well-drained soil in light shade[
The dried, unripe berries are used as a condiment in curries and pickles, and also as an adulterant of black pepper (Piper nigrum)[
]. It is an ingredient of the Moroccan spice mixtures 'ras el hanout' and 'felfla harra'[
The fruit of the long pepper is aromatic, hot and stimulant[
]. It improves the digestion and has decongestant, antibiotic and analgesic effects[
The fruit is used in traditional Chinese medicine, where it is known as bi ba[
]. It is taken internally in the treatment of stomach chills, vomiting, acid regurgitation, headache and rhinitis[
]. In Ayurvedic medicine it is used to treat colds, asthma, bronchitis, arthritis, rheumatism, lumbago, sciatica, epilepsy, indigestion and wind[
]. Externally, the fruit is used to treat toothache[
A principal ingredient of various Ayurvedic tonic formulae, including Trikatu, Chyavanprash and amrit Kalash[
The fruits are harvested unripe and dried for later use[
The root is considered diuretic, stimulant and sudorific[
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