Long pepper, sometimes called Indian Long Pepper, is a variety of peppercorn that grows in long spikes and has a hotter and more complex flavor than standard black pepper, with undertones of nutmeg, cardamom, allspice and pine. It possesses black pepper’s heat and musk, but in a less harsh, more nuanced way. Its finish lingers on the tongue with a mild coolness; where black pepper stings, long pepper calms.
Spikes are brown to charcoal in color and range from 5/8 inch to 1-3/4 inches long
Originates from Southeast Asia
- Grind in a spice grinder or food processor prior to use
- Use Long Pepper to add heat and mild, musky sweetness to vegetables, meats, fish, poultry and more
- Add to Indian lentil stews (dal)
- Marries well with beef, lamb and pork, as well as seafood such as shrimp
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