In a groundbreaking revelation, researchers at the ICAR-Central Island Agricultural Research Institute have identified the enigmatic woody pepper, locally known as Choi jhaal, as Piper Pendulispicum C.DC. This discovery sheds light on the botanical identity of this unique perennial liana, marking a significant milestone in agricultural research.
The woody pepper, cherished by settler populations for its distinctive flavor, has long intrigued scientists due to the unconventional edible part of its stem segments. Unlike its Piperaceae counterparts, such as black pepper and betel leaf, the woody pepper's stems serve as the culinary treasure, enhancing both vegetarian and non-vegetarian curries.
Under the visionary initiative funded by the Department of Biotechnology, Govt of India, a team led by Dr. Ajit Arun Waman, Dr. Arun Kumar De, Dr. Pooja Bohra, Dr. Sneha Sawhney from ICAR-CIARI, and Dr. Sanjay Mishra from Botanical Survey of India embarked on a mission to unravel the mystery surrounding the woody pepper's botanical identity. Employing advanced DNA barcoding techniques, the researchers utilized two plastid barcode markers, the ribulose-1, 5-bisphosphate carboxylase/oxygenase large sub-unit-rbcL gene, and the psbA-trnH spacer region.
Their meticulous efforts bore fruit when the DNA barcoding approach conclusively identified the woody pepper as Piper Pendulispicum C.DC., a species previously unreported in the Andaman and Nicobar Islands or any parts of mainland India. According to the esteemed repository of botanical knowledge, the Plants of the World website curated by the Royal Botanical Gardens, Kew, London, Piper Pendulispicum C.DC. is believed to be native to Vietnam, with occurrences also documented in parts of Thailand.
Dr. Eaknath B. Chakurkar, Director of ICAR-CIARI, hailed the discovery as a pivotal moment in agricultural research, emphasizing its implications for both conservation efforts and agricultural development in the region.
As per Dr. Chakurkar, the correct botanical identification of the woody pepper opens new avenues for its conservation and cultivation, harnessing its potential as a novel spice crop in the Andaman and Nicobar Islands.
This breakthrough not only unravels the botanical identity of a culinary gem but also paves the way for its sustainable utilization and promotion in island agriculture. With this newfound knowledge, the woody pepper emerges as a testament to the rich biodiversity harbored by the Andaman and Nicobar Islands, offering a tantalizing blend of flavor and scientific intrigue.
(Source: ICAR-Central Island Agricultural Research Institute, Port Blair)
