The Spicy Secret, Health Benefits, and Economic Promise of Bangladesh’s Unique Spice

At NewsWebFit, we believe in celebrating traditional food wisdom that seamlessly blends flavour with genuine health benefits. Today, we turn our focus to Chui Jhal (pronounced Chui Jhal), a pungent and aromatic spice primarily derived from the stem and roots of a climbing vine (Piper chaba or a similar species), native to the South and South-Western regions of Bangladesh, particularly Khulna.

This unique spice, known for its intense heat and characteristic aroma—a blend reminiscent of ginger, pepper, and star anise—has been a secret ingredient in traditional Bangladeshi meat preparations for generations.

Origin, Identity, and Traditional Use

The Chui plant is a slender, climbing vine belonging to the Piperaceae family, making it a relative of the common black pepper and the betel leaf.

Identity: The plant is characterized by its woody stem and extensive root system, both of which are harvested and used as a spice. Unlike pepper, the spice is the stem/root, not the berry.
Origin: The heartland of Chui cultivation is the Khulna division and its surrounding areas in Bangladesh. It requires support and is typically cultivated by planting its saplings near large, established trees, allowing the vine to climb.
Culinary Use: Chui is best known for its role in transforming meat curries (especially beef and mutton) into a delicacy. The stem or root is cut into pieces and cooked slowly with the meat, releasing a distinctive, pungent, and warm flavour that is unmatched by other spices.

Health Benefits and Traditional Medicine

While its primary role is culinary, Chui Jhal has long been valued in local folk medicine for its therapeutic properties, a topic we at NewsWebFit find particularly fascinating:

Digestive Aid: Chui is traditionally used to aid digestion. Its pungent compounds, much like Piperine in black pepper, stimulate digestive enzymes, helping to break down heavy meals, particularly meat.
Relief from Constipation: The stimulating nature of the spice is believed to help regulate bowel movements and relieve constipation.
Nervous System Calming: Local uses suggest Chui can help mitigate nervous tension and mental restlessness. While needing more robust scientific backing, this points to compounds with potential effects on the nervous system.
Anti-inflammatory Potential: Spices with high pungency often contain compounds that possess natural anti-inflammatory properties, making them valuable additions to a health-conscious diet.

Scientific Relevance and Future Applications

The scientific community is slowly turning its attention to this regional powerhouse.

Volatile Oils and Piperine Derivatives: The unique flavour and heat of Chui Jhal come from its volatile oils and alkaloids. Research suggests it contains compounds similar to piperine, which is globally recognized for its bio-enhancer properties (ability to increase the absorption of other nutrients and drugs).
Pharmaceutical Potential: The traditional use of Chui for digestion and calming nerves indicates its potential in the pharmaceutical industry for developing natural digestive aids or mild anxiolytics (calming agents). Further isolation and study of its specific alkaloids could unlock new medicinal uses.

Economic Potential and Outlook

Chui Jhal is currently a niche product, highly prized within specific regions. Its economic outlook is positive, driven by its unique taste and rising interest in regional specialty foods:

High Market Value: Due to limited geographical cultivation and high demand, the stem and root of Chui Jhal command a high price in local and urban markets, often surpassing the value of other common spices.
Commercial Cultivation Opportunity: Expanding its cultivation methods beyond the traditional reliance on large trees to commercial trellis systems could boost supply and meet the growing demand from high-end restaurants and specialty stores globally.
Value-Added Products: Processing Chui into standardized spice powder or essential oil extracts could stabilize its shelf life and facilitate its entry into international markets, thereby creating sustainable income streams for farmers.

Here are two essential recipes that showcase the traditional use of Chui Jhal, perfect for a NewsWebFit culinary feature.

Quick Chui Jhal Mutton Curry (Khasi-r Mangsho)

Chui Jhal works exceptionally well with mutton (goat meat), as its strong flavour cuts through the inherent richness of the mutton fat. This recipe focuses on a slightly quicker preparation while maintaining the core Chui essence.

Component		Quantity
Mutton (Khasi-r Mangsho)		750 grams (Cut into medium pieces)
Chui Jhal (Stem/Root)		50-75 grams (Smaller quantity needed due to Mutton's delicate flavor)
Onions (Sliced)		1 cup
Ginger and Garlic Paste		1 tablespoon each
Spice Powders		Turmeric, Red Chili, Cumin, Coriander (1 teaspoon each)
Tomato (Chopped)		1 medium
Mustard Oil (Shorshe-r Tel)		3 tablespoons
Salt	To taste

Chi Jhal Moton Curry

The Role of Chui Jhal:

Here, the Chui Jhal is used to flavour the cooking oil early on, maximizing the infusion into the mutton.

Instructions:

Prep the Chui: Cut the Chui Jhal into smaller, thin pieces (around 1 inch).
Infuse Oil: Heat the mustard oil until smoking. Reduce heat, then add the Chui Jhal pieces and fry for about 2 minutes until fragrant. Remove the Chui pieces and set aside—the oil is now infused.
Bhuna (Sauté): In the same infused oil, add the sliced onions and fry until golden. Add ginger and garlic paste and fry for 2-3 minutes.
Spice Mix: Add all the spice powders (Turmeric, Chili, Cumin, Coriander) with a splash of water to prevent burning. Cook the masala thoroughly until oil separates.
Cook Mutton: Add the mutton and salt. Cook on high heat, stirring frequently, until the moisture evaporates and the meat browns (about 15 minutes).
Simmer and Return Chui: Add the pre-fried Chui Jhal pieces back into the pot, along with the chopped tomato and 1.5 cups of warm water.
Pressure Cook: Pressure cook for 4-5 whistles, then reduce heat and simmer for another 10 minutes until the mutton is extremely tender.
Rest and Serve: Allow the pressure to release naturally. The dish tastes best after resting for 30 minutes, allowing the Chui flavour to fully merge. Serve with pulao or porota.

Since Chui Jhal is best suited for richer preparations, this Ghugni recipe leans towards a Khulna-Style Mutton Ghugni to balance the strong flavour of the spice.

Khulna-Style Chui Jhal Ghugni (Spicy Pea Curry)

This recipe is perfect for NewsWebFit readers looking to give a healthy, protein-rich snack a unique regional twist.

Ingredients

Component	Quantity	Notes
Dried Yellow Peas (Matar)	2 cups	Soaked overnight
Mutton/Lamb Pieces (Small)	200 grams (Optional)	For a richer Ghugni
Chui Jhal Stem	50 grams	Cut into small, thin pieces
Onions (Finely Chopped)	1 large
Ginger-Garlic Paste	1 tablespoon
Tomato (Chopped)	1 medium
Potato (Aloo)	1 medium	Cubed and lightly fried
Turmeric Powder	1 teaspoon
Cumin Powder (Jira)	1 teaspoon
Coriander Powder (Dhaniya)	1.5 teaspoons
Kashmiri Red Chili Powder	1 teaspoon	For colour
Garam Masala Powder	1 teaspoon
Mustard Oil (Shorshe-r Tel)	3 tablespoons	For authentic flavour
Salt, Green Chilies, Coriander Leaves	To taste	For garnish

Method: A Step-by-Step Guide

Step 1: Prep the Peas and Chui

Boil Peas: Drain the soaked yellow peas. Add them to a pressure cooker with enough fresh water and salt. Cook until they are soft but still hold their shape (about 5-6 whistles). Set aside.
Infuse Oil: Heat the Mustard Oil in a separate pan. Add the small, thin pieces of Chui Jhal. Fry them gently for about 1-2 minutes until the oil is fragrant. Remove the Chui pieces and set them aside. The oil is now infused with the Chui aroma.

Step 2: Cook the Masala and Meat (Optional)

Sauté Aromatics: In the Chui-infused oil, add the chopped onions and sauté until translucent. Add the ginger-garlic paste and fry until the raw smell is gone.
Bhuna (Sauté) Spices: Add the turmeric, cumin, coriander, and chili powder. Add a splash of water and cook the masala until the oil separates (5-7 minutes).
Add Mutton (If using): If using mutton, add the pieces now with salt. Cook the meat thoroughly with the masala on medium heat for 10-15 minutes until the beef is browned.
Add Vegetables: Add the chopped tomato and the cubed potato. Cook until the tomato softens.

Step 3: Combine and Simmer

Combine Ghugni: Transfer the boiled peas (with their water) and the fried potato/mutton mixture into the main pot. Stir well.
Add Chui Jhal: Stir in the reserved, pre-fried Chui Jhal pieces.
Final Cook: Cover the pot and let the Ghugni simmer on low heat for 15-20 minutes. This slow simmer is crucial for allowing the Chui’s intense flavour to deeply merge with the peas and the curry. The Chui pieces will soften significantly.
Finish: Stir in the Garam Masala powder and a handful of chopped coriander leaves.

Serving Suggestion

Serve the Chui Jhal Ghugni hot, garnished with a squeeze of lime juice, some finely chopped onion, and a sprinkle of chopped green chilies and fuchka (pani puri) pieces for that classic street food texture! The unique aroma of the Chui Jhal transforms this snack into a rich culinary experience.

Chui Jhal Ghugni

A Disclaimer on Economic Returns (NewsWebFit Exclusive)

The economic promise of Chui Jhal is exciting, especially given its scarcity and demand. However, as NewsWebFit advises, agricultural entrepreneurship requires diligence. While the market price is high, cultivating a successful Chui garden requires patience, as the stem and roots take time to mature for harvest.

The NewsWebFit perspective: Do not view Chui Jhal solely as a quick cash crop. See it as an investment in a cultural superfood. Focus on maintaining the quality and authenticity of the spice. By investing in sustainable farming practices, you not only ensure better economic returns in the long term but also preserve a unique regional treasure for global recognition.

NewsWebFit explores Chui Jhal : The Secret and Health Benefits of a Unique Spice from South Bengal