Spice
Long Pepper
Long pepper is the dried flower spike of Piper longum or related species, hotter and more complex than black pepper with sweet heat. Used in historical European recipes, Indian cooking (pippali), and craft spice blends. Grind or break spikes as needed; whole spikes infuse braises.
Also known as: Pippali, Cabai jawa
Explore further
Breeds, cuts & preparations
Variety
Balinese Long PepperIndian Long PepperJavanese Long PepperPiper longumPiper retrofractumPippali
Source
Indoor FarmedOutdoor FarmedWild
Provenance
BiodynamicExport GradeFair TradeHand HarvestedNon-GMOOrganicPesticide FreeSingle OriginSun Dried
Preparation
CrackedDriedFreshGroundPowderRoastedToastedWhole
CommonCharacteristic
AromaticComplexEarthyHotPungentSpicySweetWarm
History
IN
Long pepper was a premier Indian spice traded to the Mediterranean before black pepper dominated.
IT
Roman cookery valued long pepper highly among imported Asian spices.
Black pepper largely displaced long pepper in European kitchens, though it persisted in Asia.
Culinary revivalists restocked long pepper for historical and specialty cooking.