Bi Bo (Piper longum) — Dried Food-Herb Spice for Hotpot & Deodorizing Broths

Bi Bo (Piper longum), also written as Bì Bō (毕卜) and known in English as Long Pepper, is the dried spike-fruit of a traditional food-herb spice revered in Traditional Chinese Medicine (TCM) as Bì Bō (荜菝). Long prized as a warming, aromatic culinary herb, Bi Bo has been used for centuries to lift the aroma of broths, temper the heaviness of meats, and add a gentle pungent warmth to daily cooking. Its nature is pungent and hot, making it a lively yet balanced spice for warming the middle and dispersing cold.

Key Selling Points

• Traditional food-herb (药食同源) spice
• Dried Long Pepper spike-fruit
• Piper longum
• Ideal for hotpot base and deodorizing broths
• Clean, new-crop quality from Shandong

Quality & Sensory

Each batch is carefully dried to preserve its dark brownish-grey color, firm wrinkled texture, and warm, peppery aroma. When simmered in broth, the spikes release a pungent, slightly sweet heat with a lingering woody note, deepening the flavor of soups and hotpot bases without overpowering other spices.

Technical Specifications

Usage Scenarios

• Hotpot base and spicy broth
• Deodorizing meat and fish stews
• Culinary spice blends
• Slow-cooked soups and braises
• Traditional food-herb seasoning

Traditional Uses

In folk herbal practice, Bi Bo is added to hotpot bases, braising liquids, and meat stews to warm the middle, disperse cold, and temper the heaviness of rich ingredients. It is a common companion to star anise, cinnamon, and fennel in traditional spice blends, and is simmered into soups and congee during cold seasons for daily warming nourishment.

FAQ Q&A