This intriguing and unique pepper has that classic black
pepper flavor and aroma with an additional hot, spice, and slightly
earthy flavor that is reminiscent of a combination of black and white
peppercorns mixed with ginger.
Grind long pepper in a
after breaking it into smaller pieces, or add it whole to stewed items
the same way other whole peppercorns would be. For a mellower flavor try
toasting whole long peppercorns in a dry skillet before grinding.
Buying Long Pepper, Piper longum
About Long Peppercorns
Long peppercorns are brownish-blacks spikes made up
numerous little seeds produced by the Piper longum plant, a close
black pepper. So not surprisingly it is native to the same region as
regular peppercorns, Southern India, but is also now cultivated in other
tropical regions around the world. Long pepper contains the same main
active ingredient, Piperine, as common peppercorns, but in a slightly
Long pepper was once the common pepper found in
Europe before the introduction of the spice we now know as peppercorns.
The long peppercorns fell out of favor and were replaced with the
cleaner tasting round peppercorns and the pungent chile peppers brought
back from the New World by Christopher Columbus. Long pepper remained an
obscure spice of the past for hundreds of years until recently when it
started to reemerge as an exotic spice with the subtle
differences in its flavor being appreciated in their own right.
Pepper mentioned in antiquity almost certainly was
referring to long pepper and not the round peppercorns we commonly know
today. Today Long pepper is most commonly found in cuisines of its
native India, North Africa, Indonesia and Malaysia.
Long pepper is also known as
or Javanese pepper in different parts of the world.
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