Chui Jhal: The Aromatic Spice of Khulna

Introduction to Chui Jhal

Chui Jhal, also known as Piper chaba or Brown Pepper Chaba, is a traditional spice and medicinal herb cherished in the Khulna division of Bangladesh, as well as in parts of India, Thailand, and other Southeast Asian regions. A member of the Piperaceae family, this creeper plant is closely related to black pepper and long pepper. Known for its distinctive pungent flavor and aroma, Chui Jhal is a culinary and cultural staple in areas like Khulna, Bagerhat, Narail, Jessore, and Satkhira, where it is lovingly called the "spice that brings water to the tongue."

Botanical Background

Piper chaba is a flowering vine native to South and Southeast Asia, including Malaysia, Indonesia, Singapore, and Sri Lanka. It belongs to the Piperaceae family, which includes around 3,700 species across 13 genera, with two prominent genera: Piper (including Chui Jhal and black pepper) and Peperomia. In Bangladesh, Chui Jhal is primarily valued for its thick stems and roots, which are used in cooking after removing the outer bark to reveal the white inner part. Unlike its cousin, long pepper (Piper longum), which produces edible fruit, Chui Jhal in Khulna typically does not bear fruit and is harvested for its stems and roots.

In northern India and Thailand, a related species, long pepper, is used for its fruit, which transitions from green to yellow, red, and black when dried. Long pepper is known by various names, including:

• Hindi: Pippali
• Tamil: Tippili
• Malayalam: Tippali
• Telugu: Pippallu
• Kannada: Hippali
• Sanskrit: Pippali, Magadhi
• Thai: Dee Pli (Thai long pepper)

Culinary and Cultural Significance

In the Khulna region, Chui Jhal is a beloved spice that adds a unique, aromatic flavor to dishes without the lingering heat of regular chili. Its versatility has made it a cornerstone of local cuisine, used in everything from curries to snacks. The spice is so popular that many local hotels and brands in Khulna, Jessore, Satkhira, and Bagerhat incorporate "Chui Jhal" into their names. Its distinct taste and aroma make it a favorite for both culinary and medicinal purposes.

Cultivation and Harvesting

Chui Jhal is a significant crop for farmers in Khulna, Bagerhat, Narail, Jessore, and Satkhira. The plant takes 2 to 4 years to mature, with thicker stems and roots fetching higher market value. The roots are considered the highest quality part of the plant, retailing at approximately 400–600 BDT per kilogram in production areas. Chui Jhal thrives when grown alongside trees like mango, jackfruit, or horseradish, which provide support for the climbing vines.

Health Benefits of Chui Jhal

Chui Jhal is not only a culinary delight but also a powerhouse of health benefits, thanks to its rich content of phytochemicals like isoflavones and alkaloids. Here are some of its key benefits:

1. Respiratory Health: Chui Jhal helps alleviate asthma, bronchitis, cough, phlegm, and shortness of breath by acting as an antibacterial and antifungal agent.
2. Cancer Prevention: Its antioxidants, including isoflavones and alkaloids, play a significant role in reducing the risk of cancer.
3. Postpartum Recovery: Chui Jhal is effective in relieving postpartum pain and supporting recovery in new mothers.
4. Heart Health: It helps lower cholesterol levels, reducing the risk of heart disease.
5. Digestive Health: Chui Jhal boosts appetite, relieves gastric issues, constipation, and inflammation of the stomach and intestines.
6. Pain Relief: It alleviates various types of body pain, keeping the body refreshed.
7. Mental Well-Being: The spice reduces nervous tension and mental instability, promoting a sense of calm.
8. Sleep Aid: Chui Jhal acts as a natural sleep aid, helping to combat physical weakness and body aches.
9. Cold Relief: A mixture of crushed Chui Jhal vine and ginger can help relieve cold symptoms.

Culinary Uses

Chui Jhal’s unique flavor makes it a versatile ingredient. Unlike regular chilies, its heat is mild and doesn’t linger, allowing it to be enjoyed as a spice or even sucked and eaten directly, which is how it earned the name "Chui Jhal" (meaning "sucking spice"). It is commonly used in:

• Curries and gravies
• Snacks and side dishes
• Traditional medicinal preparations

Distinguishing Chui Jhal

Chui Jhal, long pepper, and betel leaves can appear similar, often confusing those unfamiliar with the plants. However, Chui Jhal is distinct in its use of stems and roots rather than fruit, and its flavor profile is unique compared to black pepper or long pepper.

Historical Context

Before black pepper became widely available in India through Portuguese trade, Chui Jhal and long pepper were the primary spices used to add heat and flavor to Indian cuisine. Their historical significance underscores their enduring value in both culinary and medicinal traditions.