This plant is native to Indonesia and is one of Indonesia's potential medicinal plants that has been utilized since ancient times. In Indonesia, Javanese Long Pepper is widely found, especially in Java, Sumatra, Bali, Nusa Tenggara, and Kalimantan. In some countries, it is used as a cooking spice because its flavor is spicier than black pepper, usually as a seasoning for pickles and curry.

This plant can grow in the lowlands at an altitude up to 600 m a.s.l., with a temperature of 20–ºC, humidity of 40–80%, and minimum rainfall of 1,300–2,500 mm/year. It prefers open places with sufficient sunlight. It grows well in sandy loam soil that is loose (gembur), with a soil pH of 4–8, and is well-drained.

• Root: Taproot, pale white.

• Stem: Soft, non-woody, 5–15 m long.

• Leaves: Simple, alternately arranged, the leaf blade is elongated with a length of 3–10 cm and a width of 2.5–4.5 cm.

• Flowers: Spike-shaped (bulir).

• Fruit: Red when ripe, the shape is an oblong to cylindrical spike with a small tip, and a length of about 2–7 cm.

• Propagation is done by seed and stem cuttings.

• Cuttings should be 30–40 cm long or have 3–4 nodes.

It treats stroke, rheumatism, low back pain, flatulence, impaired digestion, cleanses the uterus after childbirth, relieves stomach spasms, toothaches, acts as a digestive tonic, treats gastrointestinal irritation, and gout.

Root: Piperine, piperartine, piperlonguminine.

Fruit: Piperine, chavicine, palmitic acids, 1-undecylenyl-3, 4-methylenedioxy benzene, piperidine, essential oils, Isobutyideka-trans-2-trans-4-dienamide, and sesamin.