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How to Use Long Pepper in the Kitchen
Long pepper is a highly beneficial drug in Ayurveda, aiding digestion, acting as an expectorant, and offering various other health benefits.
In culinary uses, long pepper powder supports digestion and enhances the metabolism of ingredients within body cells.
In savoury dishes, it adds aroma and flavour, while in sweet dishes, it promotes digestion and boosts metabolism.
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Recipes:
Long Pepper- Amaranth Laddoo:
| Ingredients: |
| Amaranth seeds |
100 gm |
| Jaggery |
60 gm |
| Dryfruit powder |
20 gm |
| Long pepper powder |
1 t.spoon |
| Ghee |
1 t.spoon |
| Recipe: |
| Heat ½ teaspoon of ghee in a pan and roast the amaranth seeds over medium flame until they start popping. |
| Transfer them to a separate bowl. In the same pan, add ghee and broken jaggery, melting it thoroughly before mixing in the roasted amaranth seeds. |
| Stir in dry fruits and long pepper powder, mix well, and remove from the heat. |
| Let the mixture cool for 3-4 minutes. |
| Grease your palms with ghee and shape the mixture into small, lemon-sized balls. |
| Store them in an airtight glass jar, where they will stay fresh for 20-30 days. |
| This nutritious snack satisfies sugar cravings and is a rich source of minerals and iron, making it a wholesome choice, especially during winter. |
Long Pepper and Raisin Hot Drink:
| Ingredients: |
| Long pepper powder |
½ t.spoon |
| Dates |
½ cup |
| Raisins |
½ cup |
| Water |
2 cup |
| Salt |
A pinch |
| Recipe: |
| Soak dates and raisins in 1 cup of water for 7-8 hours. If a quicker method is needed, boil them for 10-15 minutes instead. |
| Blend the soaked dates and raisins with the water in a mixer jar until smooth. Strain if there are excess seeds or fibres. |
| Pour the mixture into a pan, add 1 cup of water and a pinch of salt. |
| Then bring it to a boil for 4-5 minutes. Stir in long pepper powder and mix well. |
| Serves hot. |
| This drink supports immunity and overall health, making it an excellent choice in both the morning and evening to uplift the mood. |
Long Pepper & Pomegranate Curry:
| Ingredients: |
| Long pepper |
1 t.spoon |
| Pomegranate juice |
1 cup |
| Mix bean flour (or green gram flour) |
3 t.spoon |
| Curd (sour) |
1 cup |
| Jaggery |
2 t.spoon |
| Water |
3 cup |
| Ghee |
2 t.spoon |
| Curry leaves |
1 t.spoon |
| Clove |
3-4 |
| Mustard seeds |
¼ t.spoon |
| Asafoeitida |
¼ t.spoon |
| Salt |
As per taste |
| Coriander leaves |
1 t.spoon |
| Recipe: |
| In a bowl, mix bean or green gram flour with curd and 1 cup of water, stirring well to create a smooth, lump-free liquid. Add salt and set aside. |
| Heat a pot over medium flame, add ghee and mustard seeds. |
| Once the mustard seeds crackle, add cloves, asafoetida, and curry leaves. |
| Pour in the curd mixture, add jaggery, and let it cook until it boils 2-3 times. |
| As the mixture thickens, add pomegranate juice, long pepper powder, and the remaining water. |
| Boil for 7-8 minutes until it reaches a uniform, thick liquid consistency. |
| Garnish with fresh coriander leaves and serve hot. |
| This nutritious curry is beneficial for children with indigestion or stomach issues and can also help in managing diarrhea or dysentery in elders. |
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Herbs and Medicinal Plants
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