Chui jhal, must-have for a southerner’s Eid

It's a long-held heritage of the southerners to use "chui jhal" (piper chaba) along with other spices to cook meat. This spice is extremely popular in the region throughout the year. However, the demand multiplies before Eid-ul-Azha.

In Bagerhat, seasonal traders have set up mobile shops selling the item in different places. Crowds at these shops are a common scene. At regular times, it is sold at Tk 600 to 1,000 per kilo. But at present, it's being sold at Tk 800 to 2,000 depending on the size.

According to Bagerhat Department of Agricultural Extension (DAE), the spice is cultivated in the south-western districts of Bagerhat, Khulna, Narail, Jashore and Satkhira.

At present, its popularity as a spice is also increasing in other districts. Chui is a creeper plant; its stems are grey, and the leaves are like betel leaves. The roots and stems of chui jhal are all medicinal.

The spice goes wonderfully with duck, beef ‍and goat.

Gauranga Das, a vendor in Bagerhat's Kachua upazila, said the item sells well all year round. However, during Eid-ul-Azha, sales shoot up. As a result, wholesalers raise prices, and retailers also have to sell at higher prices.

Depending on the size of the stem, it's sold at Tk 800 to 2,000 per kilo, he added.

Saddam Sheikh, who came to buy the spice, said, "Even if the price goes up a little, chui jhal is a must have for our household to cook meat."

Ilias Kabir, a buyer, said, "The chui jhal price may go up further before Eid. So I've come to buy it in advance to avoid crowds."

Azizur Rahman, Bagerhat deputy director of DAE, said about 30 tonnes of the spice is produced by cultivating on 15 hectares of land in the district. Its market value is more than Tk 1.5 crores.