Indian long pepper / Pipli
The hipster pepper if there ever was one. All sleeve tattoos and a waxed mustache. It lives in the Capitol Hill district of Seattle by way of India and Indonesia.
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|
|Shelf Life||3 years|
|Handling / Storage||Store in a cool, dry place.|
|Country of Origin||Indonesia|
|Dietary Preferences||All Natural, Gluten-Free, Kosher Parve, Non-GMO|
|Allergen Information||None Specified|