The aroma is musky with hints of pine and chile pepper that’s gone a bit old. The flavor is rather reminiscent of black pepper, but becomes numbing and sharp afterwards. It’s highly recommended that you start slowly with long pepper as it can be a bit jarring.
Speaking of jarring, long pepper is a unique way to perk up homemade pickles and preserves. For more immediate meals, add whole to stews and curries and fish out before serving; they’ll imbue the dish with a forest-like peppery kick.
|Recommended Applications||Easy to use and versatile, Long Pepper can be added whole, crushed, or ground. Commonly used to make vinaigrettes, sauces, marinades, or creamy salad dressings.|
|Basic Preparation||Ready to use as is, no preparation necessary. May also grind with a pepper-mill or roast whole prior to adding to recipe.|
|Cuisine||Asian, Indian, Indonesian, Southeast Asia, Thai|
|Taste & Aroma||Hot|
|Handling / Storage||Store in a cool, dry place.|
|Qualities||Gluten-Free, Kosher Parve, Non-GMO|
|Country of Origin||Indonesia|
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