Mpc: H297 | GTIN:

Long Pepper

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.

  • Spikes are brown to charcoal in color and range from 5/8 inch to 1-3/4 inches long

  • Originates from Southeast Asia

  • Manitou Trading Company
    Price: $5.18
    $3.7 / Ounce

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    Suggested uses

  • 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

  • Basic prep

    Add whole to simmered recipes (remove before serving), or grind to use in other applications.

    Storage & handling

    Store in a dry, cool place.

    Ingredients

    Long Pepper.

    Originating in Southeast Asia, the Long Pepper (Piper longum and Piper retrofactum) is a variety of peppercorn that grows in long spikes, or catkins, on a shrub-like perennial plant. The tiny peppercorns, which are smaller than standard black peppercorns, grow inside the catkin in a wheel-like formation, and can be removed for crushing or grinding.

    Long peppers produce more heat than traditional black, white or green peppercorns, though not as much as most hot chile peppers. Their flavor is underpinned by subtle, sweet tones of nutmeg, cardamom, allspice and pine-complexities not present in standard peppercorns.

    Long Pepper was the first pepper brought to Europe, coming to Greece in about the 5th or 6th century BC, and then to the Roman Empire. Initially it was used for its supposed medicinal properties, but eventually found its way into kitchens, where it was the standard pepper used throughout medieval times. As European exploration of the New World and trade routes with the East developed, both the cheaper black pepper (Piper nigrum) and the hotter chile pepper were introduced, which ultimately led to the displacement of Long Pepper in European kitchens. Long Pepper is, however, still prominently used in India and Indonesia where it is grown for domestic use and export. It is also used in Thai and Moroccan cuisines.

    Classic recipe

    Mixed Berries with Lime-Long Pepper Syrup

    Slightly hot and bright from citrus, this sweet, zesty syrup is the perfect foil for a medley of juicy summer berries. Our Indonesian Long Pepper gives the syrup its interesting complexity.