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Posted by on Feb 17, 2015 in Bangladeshi Spices | 0 comments

Chui Jhal / Piper Chaba

chui jhal

 

This is called chui jhal (morich lota), it is delicacy from Khulna, Bagerhat, and Shatkhira where my dad’s family from. Its English name is Piper chaba which is a flowering vine in the family Piperaceae. Chui Jhal is originally the twig/stem part. This Expensive spice has great medicinal value, and tastes like pepper (taste like horse radish). It needs to cut down the stem, roots, peel the skin and cut it into small pieces (like data, 2 inch long and 1/2-1/3 inch thick) and cook them with meat and fishes (big sea fish). Its price depends on its thickness and different thickness Pipper chaba tastes differ.  Thicker one is popular for its flesh and thinner one is popular its spicy heat. So if you are visiting Khulna, Bagerhat, and Shatkhira, please try this delicacy (Chui Jhal).

Rownak loves to cook bangladeshi food and share her bengali recipes on her cooking blog. Rownak is determined to introduce all the authentic bangladeshi cuisine to the world and let everyone realise what they were missing out! She is based on sunny Queensland (Gold Coast) in Australia. Rownak writes for a number of bangladeshi cooking blog.

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