Long pepper (Piper longum) is a spice that is native to tropical regions of Asia and is a relative of black and white pepper. It is an elongated, dark brown seed that is about 5-10 mm long and 2-3 mm wide, with a wrinkled texture. When crushed, long pepper has a strong, pungent, and slightly sweet aroma.
The flavor of long pepper is more complex and robust than that of black and white pepper, making it a popular choice for adding depth and warmth to dishes. It has a warm, pungent flavor with a hint of sweetness and notes of cinnamon and nutmeg. The heat level of long pepper is milder than that of black pepper, but it still provides a noticeable kick of heat to dishes. It is also less harsh than black pepper and does not have the sharp bite that is often associated with white pepper.
Long pepper is commonly used in the cuisine of India, Indonesia, and other Southeast Asian countries. It is often used to flavor curries, spice blends, sauces, and soups, as well as in marinades for meat and fish. In India, long pepper is used in traditional dishes like biryani and vindaloo.
TASTING NOTES
Notes of black pepper, ginger, and cloves
AROMA
Pungent, with a slightly sweet and woody aroma
CHARACTERISTICS
Similar size and shape to baby corn, but dark brown, wrinkled and woody in texture.
BOTANICAL NAME
Piper longum
