Indian Long Pepper - Piper longum - ดีปลี (dee plee)

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Executive Summary

Indian Long Pepper (Piper longum), known in Thailand as ดีปลี (Dee Plee), is a climbing vine native to India and Sri Lanka. Its dried fruits are long, wrinkled spikes with a distinctive warm, earthy flavor combining notes of pepper, ginger, cinnamon, nutmeg and cardamom. In Thai cuisine, it adds depth and gentle heat to curry pastes, southern dishes, soups and stews. Traditionally, long pepper has also been used in herbal medicine for coughs, colds, fever and digestive problems. It can be used whole or ground and makes an interesting alternative to black pepper.

Hua Hin Organic Herb Garden – Fresh Thai Herbs and Spices

Indian Long Pepper - Piper longum - ดีปลี (dee plee) > Indian Long Pepper (Piper longum), also known as "ดีปลี" (dee plee) in Thai, is a medicinal plant with numerous health benefits. It's traditionally used to treat respiratory issues, digestive problems, and inflammation. The plant contains piperine, which has anti-inflammatory and antioxidant properties, boosting immunity and enhancing nutrient absorption


Indian Long Pepper (Piper longum), also known as pippali in India, is a climbing vine native to India and Sri Lanka. Unlike its more common cousin, black pepper, long pepper has a more complex flavor profile, often described as a blend of black pepper, ginger, cinnamon, nutmeg, and cardamom with a sweet heat. 

 Appearance: 
  •   Dried long pepper resembles long, wrinkled spikes, about 2-5 cm long and 4-6 mm thick.
  •   It's available whole, ground, or preserved in brine.
Flavor and Aroma: 
  •   Long pepper offers a warming, earthy heat with hints of sweetness and woodiness.
  •   It's less intense than black pepper but adds a unique depth of flavor to dishes.

Health Benefits: 

  •   Long pepper has been used in traditional medicine for centuries for various ailments like cough, cold, fever, and digestive issues.
  •   It's also believed to have anti-inflammatory and antioxidant properties.


Usage in Thailand
  •   While not as common as black pepper, long pepper finds its way into various Thai dishes, particularly in:
  •        Curry Pastes:  It adds complexity and warmth to pastes for green, red, and yellow curries.
  •        Southern Thai Dishes:  It's used in dishes like Gaeng Tai Pla (southern fish curry) and Khao Tom Khamin (spicy rice with turmeric and long pepper).
  •        Soups and Stews:  Long pepper adds a subtle heat and depth to broths and stews.
Tips for Using Long Pepper: 
  •   Whole long pepper can be broken into smaller pieces or ground using a mortar and pestle.
  •   Use it sparingly, as its flavor is more intense than black pepper.
  •   Substitute long pepper for black pepper in any recipe at a 1:1 ratio.


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