Product Attributes
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Scientific Name
Piper chaba
Product State
Fresh or dried vine stems
Grade
A
Origin
Bangladesh (notably Khulna, Jessore, and Bagerhat regions)
Country of Origin
Bangladesh
Harvest Season
Typically harvested from November to February
Appearance
Brownish woody vine stems with a rough surface and strong aromatic scent
Taste Profile
Spicy, peppery, and woody with a sharp pungent flavor similar to black pepper and long pepper
Average Weight
100–500 grams per bundle (customizable bulk packaging available)
Shelf Life
6–12 months when stored properly
Storage Condition
Store in a cool, dry place away from moisture and sunlight
Leadtime
5–7 working days after order confirmation
Our Honest Product review
- Chui Jhal is a unique Bangladeshi spice known for its intense aroma and sharp, peppery flavor
- Used widely in Khulna-style meat and fish curries, especially beef and mutton dishes
- Naturally rich in antioxidants and essential oils, known for aiding digestion and improving metabolism
- Grown organically in the forests of southern Bangladesh, harvested and dried using traditional methods
- Highly demanded both locally and in international spice markets due to its distinctive regional flavor
Usage
- Cooking: Commonly used in beef, mutton, and chicken curries for a distinct smoky and peppery flavor
- Traditional Medicine: Used in herbal remedies for digestive health and cold relief
- Culinary Enhancer: Can be ground and added as a spice mix to stews, soups, and marinades
- For Restaurants, Hotels, and Supermarkets: Perfect for authentic Bangladeshi cuisine, gourmet spice collections, and export-quality condiments
Certification
Complimentary Product Certificates
- Certificate of Origin
- Phytosanitary Certificate
Product Certificates available on request
- Halal
Packaging & Shipping
Packaging Options
Shipping & Export Info
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