Piper Chaba,known as Chuijhal, is an indigenous plant of Southeast Asia, celebrated for its extensive history in traditional medicine. Revered for its analgesic, anti-inflammatory, and antimicrobial properties, its leaves, fruits, and roots have long been cherished in both Ayurveda and traditional Chinese medicine. In the southern regions of our country, Chuijhal holds a place of prominence. Thriving in the lush landscapes of Khulna, Jessore, Bagerhat, and Satkhira, these areas cultivate the majority of the nation’s Chuijhal. Here, its culinary versatility shines, particularly in the preparation of meats such as beef, mutton, and duck, where it elevates dishes to culinary perfection. Additionally, Chuijhal is prized for its ability to enhance fish dishes and adds depth to various pulse-based recipes.