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

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Cuts & parts

Spike

Breeds & varieties

A sample of named types with their own origin and culinary profiles.

View all

Piper retrofractum

Balinese Long Pepper

Javanese Long Pepper

Indian Long Pepper

Piper longum

Pippali

Characteristics

Preparations

CrackedDriedFreshGroundPowderRoastedToastedWhole

Provenance

BiodynamicExport GradeFair TradeHand HarvestedNon-GMOOrganicPesticide FreeSingle OriginSun Dried

Sources

Indoor FarmedOutdoor FarmedWild

Traits

AromaticComplexEarthyHotPungentSpicySweetWarm

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 397

Amount per 100 g

Total Fat 9.73 g
Saturated Fat 1.95 g
Trans Fat 0 g
Monounsaturated Fat 2.92 g
Polyunsaturated Fat 4.86 g
Cholesterol 0 mg
Sodium 38.7 mg
Salt 0.09 g
Total Carbohydrate 65 g
Dietary Fibre 25 g
Total Sugars 3 g
Complex / starch 14.2 g
Protein 12.3 g
Water 9.22 g

Detailed nutrients

Energy 397 kcal
Water 9.22 g
Carbohydrates 65 g
- Sugars 3 g
  - Monosaccharides 3.4 g
  - Disaccharides 1.45 g
- Starch 14.2 g
  - Amylose 3.56 g
  - Amylopectin 10.7 g
  - Digestible Starch 12.1 g
  - Resistant Starch 1.42 g
- Fibre 25 g
  - Soluble Fibre 9.27 g
  - Insoluble Fibre 17.2 g
Protein 12.3 g
- Plant Protein 9.86 g
Fat 9.73 g
- Saturated Fat 1.95 g
- Monounsaturated Fat 2.92 g
- Polyunsaturated Fat 4.86 g
  - Omega-3 0.73 g
  - Omega-6 1.42 g
Vitamins 98.9 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.11 mg
- Vitamin B2 — Riboflavin 0.16 mg
- Vitamin B3 — Niacin 2.07 mg
- Vitamin B5 — Pantothenic Acid 0.51 mg
- Vitamin B6 0.3 mg
- Vitamin B7 — Biotin 3 µg
- Vitamin B9 — Folate 39.8 µg
- Vitamin C 2 mg
- Vitamin E 1.95 mg
- Vitamin K 29 µg
Minerals 275 mg
- Major Minerals 269 mg
  - Calcium 65 mg
  - Sodium 38.7 mg
  - Potassium 165 mg
- Trace Minerals 6.4 mg
  - Iron 1 mg
  - Zinc 0.4 mg
  - Iodine 5 µg
Salt 0.09 g
- Sodium Chloride 0.09 g

Vitamins

vitamin-c: 2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.11 · vitamin-b2-riboflavin: 0.16 · vitamin-b3-niacin: 2.07 · vitamin-b5-pantothenic-acid: 0.51 · vitamin-b6: 0.3 · vitamin-b7-biotin: 3 · vitamin-b9-folate: 39.8 · vitamin-e: 1.95 · vitamin-k: 29 ·

Minerals

Sodium: 38.73 · Potassium: 165 · Calcium: 65 · Iron: 1 · Zinc: 0.4 · Iodine: 5 ·

Dried spices are concentrated plant tissue—fibre-heavy by weight, used in gram doses.

In the kitchen

Culinary partners and combinations that usually underperform with Long Pepper.

Pairs well with

Classic and complementary matches

Usually avoid with

Often clash in flavour or tradition

History

1000 BCEIN

Long pepper was a premier Indian spice traded to the Mediterranean before black pepper dominated.

100 BCEIT

Roman cookery valued long pepper highly among imported Asian spices.

1600

Black pepper largely displaced long pepper in European kitchens, though it persisted in Asia.

2000

Culinary revivalists restocked long pepper for historical and specialty cooking.