IT IS a spice chef Anumitra Ghosh Dastidar values for the layer of flavour it adds to her creations. Chui or Piper chaba grows profusely in West Bengal and Bangladesh and belongs to the same genus as the historically and economically important Piper nigrum or black pepper. However, unlike black pepper—where the dried fruit is used—in the case of chui, the stems and roots impart the flavour.
“Relatives from Bangladesh used to get this spice for us when I was a child and it was used in mutton preparations,” says Dastidar. It creates pockets of hotness in the recipe, she says. The stems can be chewed to savour the intense flavour. The fact that it is an optional ingredient and depends on personal choice makes chui more interesting and versatile. The spice not just provides heat, but also adds an earthy flavour to the dish.
Dastidar started using this spice in the pop-up dinners she used to organise around the country, and would source it from the crowded Govindpuri market in South Delhi. The sellers here procure small quantities of this spice from West Bengal. A 15 cm piece of the stem can cost between ₹200 and ₹300 depending on the thickness—thick stems from near the roots fetch a better price. This stem can be stored for a few days if wrapped in a slightly moist cloth and kept in a dark chamber. Dastidar runs a restaurant, Edible Archives in Goa, and plans to plant a few of these vines in her kitchen garden.
Denne historien er fra January 16, 2021-utgaven av Down To Earth.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
Allerede abonnent ? Logg på
Denne historien er fra January 16, 2021-utgaven av Down To Earth.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
Allerede abonnent? Logg på
A SPRIG TO CARE FOR
Punarnava, a perennial herb, is easy to grow and has huge health benefits
DIGGING A DISASTER
Soapstone mining near Dabti Vijaypur village has caused many residents to migrate.
REVIEW THE TREATMENT
Several faecal sludge treatment plants in Uttar Pradesh suffer from design flaws that make the treatment process both expensive and inefficient
MAKE STEEL SUSTAINABLE
As India works to double its GDP by 2030, its steel industry must balance growth with sustainability. By embracing policies like the Steel Scrap Recycling Policy 2019 and adopting green technologies, India is paving the way for a more sustainable future in steel production
Can ANRF pull off the impossible for India?
Anusandhan National Research Foundation is expected to reorient India's innovation goals but funding issues, old mindsets remain a drag
TROUBLED WOODS
Forests are a great bulwark against climate change. But this is fast changing. AKSHIT SANGOMLA travels through some of the pristine patches of the Western Ghats to explore how natural disturbances triggered by global warming now threaten the forest health
BLINDING GLOW
The science is clear: increased illumination has damaging consequences for the health of humans, animals and plants. It’s time governments introduced policies to protect the natural darkness and improved the quality of outdoor lighting.
GROUND REALITY
What happens when the soil loses the ability to grow healthy, high-yield crops on its own?
GM POLICY MUST BE FARMER CENTRIC
On July 23, the Supreme Court of India directed the Union government to develop a national policy on genetically modified (GM) crops for research, cultivation, trade and commerce through public consultation.
Vinchurni's Gandhi
A 96-year-old farmer transforms barren land into a thriving forest in drought-prone region of Satara