Indonesian Long Pepper – A Gourmet's Secret
Long pepper, also known as Indian long pepper, pipli, Bengal pepper, or botanically as Piper longum, is a rare and versatile spice that has been rediscovered by modern chefs. Once widely used in European cuisine, it is now appreciated for its bold flavor and culinary flexibility.
What Makes It Special?
- Delivers a spicier kick than standard black pepper
- Complex aroma with subtle notes of licorice and dark chocolate
Flavor Profile
Indonesian long pepper offers a distinctive heat, accompanied by sweet, earthy tones reminiscent of licorice and dark chocolate. Unlike black pepper, it lacks floral elements, making it an exciting choice for those seeking a different spice character.
Historical Background
This spice reached Europe before black pepper, introduced during the campaigns of Alexander the Great. In antiquity, Piper longum held value as both a culinary ingredient and a trade good. Today, it is regaining attention in fine dining and home kitchens alike.
Culinary Uses
The concentrated flavor of long pepper enhances a wide variety of recipes:
- Infuse wine sauces with a single stick
- Flavor soups, stews, and hearty broths
- Season roasted or grilled vegetables
- Add depth to salad dressings and soft cheeses
- Complement game, lamb, and poultry dishes
- Use in compound butters for barbecues
- Try in desserts like mango sorbet or fruit jams
For Your Pepper Mill
Long pepper is a great addition to custom pepper blends. Try it with Cubeb pepper, Voatsiperifery, or Tasmanian pepper for a layered, complex taste.
Preparation Tips
Use whole, cut into segments, or grate like nutmeg. Grinding just before use preserves the spice’s full aromatic potential.
Storage
Keep in a dry, airtight glass container away from heat and sunlight. This ensures long shelf life and consistent quality – just like with all spices.
Botanical name: Piper longum
Genus: Piper
Allergens: Contains no allergens subject to mandatory labeling according to EU Regulation 1169/2011.
★ BUY HERE ONLINE ★
