Chui Jhal ( Piper chaba ) Lesser known , underutilized spice plant of Bengal

Chaba ( Piper chaba ) is a herbaceous plant, commonly known as “King of Bitters,” is a creeper type flowering vine that spreads on the ground under, also grow around large trees .
It grows abundantly in southeastern Asia. i.e., India ( Tripura ) Sri Lanka, Pakistan, Java, Malaysia, and Indonesia, Bangladesh while it cultivated extensively in India ( Tripura ) China, and Thailand
The spicy pungent flavor of Choi Jhal is a year-round additive spice. Mostly mature and green stems , roots and bark is used to enhance the cuisines .
It is a relatively expensive spice in Bangladesh, and the roots are usually more expensive than the stems because of their stronger aroma.
Chui Jhal is used as spices in meat, fish and mutton curry and other famous dishes. Chaba is called Chui Jhal or Choi Jhal in the Khulna-Jashore region of Bangladesh, Tripura (India) and West Bengal (India).
People in Bangladesh’s south-western districts like Khulna, Jessore, Bagerhat, Satkhira & Narail cut down the stem, roots, peel the skin and chop it into small pieces and cook them with meat and fish, especially with mutton.
In Indian states of West Bengal and Tripura people use this spice similarly with exception to some people in southern Bengal who prepare a complete dish with the Chaba as the base ingredient,
it is very spicy.
In Ayurvedic medicine, there are 26 different remedies containing Piper chaba used to treat liver disorders.
In Bangladesh and India, this plant has many more ethno-medicinal values in a wide variety of diseases including asthma, bronchitis, piles, colic pain, dyspepsia and gastralgia


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