Piper retrofractum
Piper retrofractum | |
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Scientific classification ![]() | |
Kingdom: | Plantae |
Clade: | Tracheophytes |
Clade: | Angiosperms |
Clade: | Magnoliids |
Order: | Piperales |
Family: | Piperaceae |
Genus: | Piper |
Species: | P. retrofractum |
Binomial name | |
Piper retrofractum Vahl | |
Synonyms | |
Piper officinarum (Miq.) C.DC. |
Piper retrofractum, the Balinese long pepper or Javanese long pepper, is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. This species is native to Java island in Indonesia.
Names
In Cambodia, it is known as ដីប្លី dei-phlei and in Thailand as ดีปลี deebplee. In the Malay Archipelago, the fruit was once known as cabai; however, its culinary popularity was superseded by the chilli, brought over from the New World by European traders, resulting in a semantic shift in which the new crop became cabai, and the old became cabai jawa.[1][2]
Botany
The plant is a climbing vine with stems of about 3–4 mm in diameter. Its leaves have blades that are glabrous, lanceolate, with acuminate apex and asymmetric base, and are about 10–12 cm long and 3–3.5 cm wide. The vine has been described as dioecious or monoecious,[3] with male spikes of about 5 cm long and female spikes about 4 cm long and 0.5–1 cm wide, and part of the ovaries are attached on the axis. Its berries are spherical and arranged densely on the axis.[4]
References
- ^ Sherly Puspita (12 June 2019). "Mengenal Cabya, Nenek Moyang Cabai di Nusantara". Kompas (in Indonesian).
- ^ Compare sources in:
- "cabai jawa". Kamus Dewan (4th ed.). Dewan Bahasa dan Pustaka Malaysia. 2017.
- "cabai jawa". Kamus Besar Bahasa Indonesia (3rd ed.). Badan Pengembangan dan Pembinaan Bahasa, Kementerian Pendidikan dan Kebudayaan Republik Indonesia. 2016.
- ^ Chaveerach, Arunrat; Mokkamul, Piya; Sudmoon, Runglawan; Tanee, Tawatchai (2006-12-31). "Ethnobotany of the Genus Piper (Piperaceae) in Thailand". Ethnobotany Research and Applications. 4: 223–231. doi:10.17348/era.4.0.223-231. ISSN 1547-3465.
- ^ Tanaka, Yoshitaka; Van Ke, Nguyen (2007). Edible Wild Plants of Vietnam: The Bountiful Garden. Thailand: Orchid Press. p. 113. ISBN 978-9745240896.
External links
![](http://upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/30px-Commons-logo.svg.png)
- Plants Profile for Piper retrofractum (Javanese long pepper)
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- Angelica
- Basil
- Bay leaf
- Indian bay leaf (tejpat)
- Boldo
- Borage
- Chervil
- Chives
- Cicely
- Coriander leaf / Cilantro
- Bolivian
- Vietnamese (rau răm)
- Culantro
- Cress
- Curry leaf
- Dill
- Epazote
- Hemp
- Hoja santa
- Houttuynia cordata (giấp cá)
- Hyssop
- Jimbu
- Kinh gioi (Vietnamese balm)
- Kkaennip
- Lavender
- Lemon balm
- Lemon grass
- Lemon myrtle
- Lemon verbena
- Limnophila aromatica (rice-paddy herb)
- Lovage
- Marjoram
- Mint
- Mugwort
- Mitsuba
- Oregano
- Parsley
- Perilla
- Rosemary
- Rue
- Sage
- Savory
- Sanshō leaf
- Shiso
- Sorrel
- Tarragon
- Thyme
- Woodruff
- Aonori
- Ajwain
- Alligator pepper
- Allspice
- Amchoor
- Anise
- Asafoetida
- Peppercorn (black/green/white)
- Brazilian pepper
- Camphor
- Caraway
- Cardamom
- Cassia
- Celery powder
- Celery seed
- Charoli
- Chenpi
- Chili
- Cinnamon
- Clove
- Coriander seed
- Cubeb
- Cumin
- Deulkkae
- Dill / Dill seed
- Fennel
- Fenugreek
- Fingerroot
- Galangal
- Garlic
- Ginger
- Aromatic ginger
- Golpar
- Grains of paradise
- Grains of Selim
- Horseradish
- Japanese pricklyash
- Juniper berry
- Kokum
- Korarima
- Dried lime
- Liquorice
- Litsea cubeba
- Long pepper
- Mango-ginger
- Mastic
- Mahleb
- Mustard
- Nigella
- Njangsa
- Nutmeg
- Onion powder
- Paprika
- Peruvian pepper
- Pomegranate seed
- Poppy seed
- Radhuni
- Rose
- Saffron
- Sarsaparilla
- Sassafras
- Sesame
- Shiso
- Sichuan pepper (huājiāo)
- Sumac
- Tamarind
- Tasmanian pepper
- Tonka bean
- Turmeric
- Uzazi
- Vanilla
- Voatsiperifery
- Wasabi
- Yuzu zest
- Zedoary
- Zereshk
- Zest
- Adjika
- Advieh
- Baharat
- Beau monde seasoning
- Berbere
- Bouquet garni
- Buknu
- Chaat masala
- Chaunk
- Cinnamon sugar
- Crab boil
- Curry powder
- Doubanjiang
- Douchi
- Duqqa
- Fines herbes
- Five-spice powder
- Garam masala
- Garlic powder
- Garlic salt
- Gochujang
- Harissa
- Hawaij
- Herbes de Provence
- Húng lìu
- Idli podi
- Italian seasoning
- Jamaican jerk spice
- Khmeli suneli
- Lemon pepper
- Mitmita
- Mixed spice
- Montreal steak seasoning
- Mulling spices
- Old Bay Seasoning
- Panch phoron
- Persillade
- Powder-douce
- Pumpkin pie spice
- Qâlat daqqa
- Quatre épices
- Ras el hanout
- Recado rojo
- Sharena sol
- Shichimi
- Tabil
- Tajin
- Tandoori masala
- Thuna paha
- Vadouvan
- Yuzu koshō
- Za'atar
- Culinary
- By region
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