Ganthoda is the root of long pepper. Long pepper first reference comes from ancient Indian textbooks of Ayurveda, where its medicinal and dietary uses are described in detail. Today, long pepper is a very rare ingredient in European cuisines, but it can still be found in Indian vegetable pickles, some North African spice mixtures, and in Indonesian and Malaysian cooking. Peppermaul, also known as Ganthoda, Piparmaul, Pipramul or Piparamol is a Ginger-like spice.
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