Piper Piper longum

Order: Piperales
Family: Piperaceae
General Overview: Piper longum, also known as long pepper, is a flowering vine in the family Piperaceae. It is native to India, but is also cultivated in other tropical regions such as Indonesia, Malaysia, and Madagascar.
Morphological Features: Vine-like in habit, extending several meters; various parts often covered with powdery fine hairs; flowers unisexual, dioecious, arranged in spike-like inflorescences opposite the leaves; male inflorescence measuring 4-5 centimeters in length, with a total peduncle length of 2-3 centimeters, inflorescence axis glabrous; bractlets nearly circular, approximately 1.5 millimeters wide, glabrous, short-stalked, shield-shaped; drupe globose, about 2 millimeters in diameter, apically with a navel-like protuberance, partially adnate to the inflorescence axis.
Biological Characteristics: The fruit is harvested when it is still green and unripe, and is dried to produce the spice known as long pepper. The leaves of the plant are also used in traditional medicine. Long pepper has a warm and pungent flavor, and is commonly used as a spice in Indian and Southeast Asian cuisine. It is also used in traditional medicine for its anti-inflammatory and digestive properties. Recent studies have also shown that long pepper contains compounds with antioxidant and anti-cancer properties, making it a potential therapeutic agent for various diseases. Overall, Piper longum is an important plant with a rich history of culinary and medicinal uses. Its unique flavor and health benefits continue to make it a popular choice in traditional medicine and cuisine.