Chui Jhal, the special spice of southern Bangladesh

‘Chui Jhal’ (piper chaba) is one of the most popular and unique spices in the southwestern region of Bangladesh. The chopped stems, roots and skin of the plant are  used while cooking food, especially meat and fish. The chui plants are used predominantly in Jashore, Khulna, Satkhira and Bagerhat districts of the country.

The chui is a tree-line creeper which grows around other larger trees. Leaves and stems of the chui tree look like betel leaves. Betel and chui are two species of a same family, piperaceae.

‘Chui Jhal’ is mainly used as a taste enhancer. It makes the food hotter, spicier.

The writer along with a deputy assistant agriculture officer, Hiramon Sarkar, recently visited Ghughudaha village’s Baruipara community where each and every house has chui plants.

Pointing at a chui creeper, a Chui farmer in the village, Bishwanath Das, told this writer that there was a chui plant here, around 5 years old, growing around a mango tree. “I’ve sold it for Tk 7,000.”

Bishwanath has also planted 20-25 chui plants in 24 decimals of this land near his home.

One of the 2-year-old trees, Bishwanath added, already is worth Tk 1,500.

“The more it grows, the more valuable it is,” said the farmer.

He also said the taste of the chui stems varies with its supportive trees.

Those chui grown around Sonjna tree (Moringa oleifera), have a stronger taste than others, Bishwanath added.

A kilogramme of chui stems or roots cost between Tk 800 and 1,200. The demand of the chui goes up during festivals.

*This report, originally published in Prothom Alo print edition, has been rewritten in English by Toriqul Islam