Storage and shelf life
Store long pepper in a cool, dry, airtight container, away from the sunlight and heat.
This pepper, when stored properly, will retain flavor and potency for up to 1 year.
Shipping and delivery
The product is available for delivery and pick up from our store in de Pijp.
The product is delivered in recycled paper bags.
How to use
Long Pepper flavour is much more complex than black pepper. It possesses black pepper’s heat and musk, but in a less harsh, more nuanced way, tempered by sweet notes of nutmeg, cinnamon, and cardamom.
Use it to make lentil soup, enhance a barbecue sauce and to add a unique spice to lightly cooked vegetables.
This pepper can be used as an alternative to black pepper in any dish, especially if you need a flavor slightly more welcoming than the typical sting of regular pepper.
Meat, fish and seafood, vegetables, basil, cardamom, cinnamon, cloves, coconut milk, coriander, cumin, garlic, ginger, lemon, lime, nutmeg, parsley, rosemary, thyme.
Other interesting information
Long pepper (Piper longum), sometimes called Indian long pepper or pipli, is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning.
This pepper has a taste similar to, but hotter than, that of its close relative Piper nigrum– from which black, green and white pepper are obtained.
Though often used in medieval times in spice mixes like “strong powder”, long pepper is today a very rare ingredient in European cuisines, but it can still be found in Indian and Nepalese vegetable pickles, some North African spice mixtures, and in Indonesian and Malaysian cooking. It is readily available at Indian grocery stores, where it is usually labeled pippali. Pippali is the main spice of Nihari, one of the national dishes of Pakistan and Indian metropolis of Lucknow.
This pepper is an important and common ingredient in many medicines of Ayerveda.