The long pepper root is called ganthoda. The earliest mention of long pepper is found in Ayurvedic textbooks from ancient India, which include detailed descriptions of the herb's culinary and medicinal use. Although long pepper is becoming more scarce in European cookery, it may still be found in certain North African spice blends, Indian vegetable pickles, and Indonesian and Malaysian dishes. Peppermaul is a spice that resembles ginger, also known by the names Ganthoda, Piparmaul, Pipramul, or Piparamol.
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