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. The fruit of Piper retrofractum is similar in appearance and taste to that of the Long Pepper (P. longum).
On the palate, this pepper is earthy and sweet but also has a definite heat. Once crushed, it releases a lovely floral fragrance. Bali Long Pepper can be used like any conventional pepper but it can also be used like a bay leaf in soups and/or braises.
The flavor of Balinese Long Pepper is deep and complex, simultaneously releasing an earthy pungency with sweet overtones of cardamom and nutmeg. Use Balinese Long Pepper as you would black pepper, or incorporate it into recipes calling for black pepper for a more unique end product.
– The concoction of the plant’s root is used after childbirth.
– The herb also helps in treating anemia.
– The extraction of the plant is used for treating sciatica and hemispheric.
Though it has many medicinal benefits but still some suffers from its side effects. Improper usage can lead to side effects. It can cause skin rashes and can increase in liver enzymes. Very high dosage can lead to balance problems, tremor and nausea.