Long Pepper

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.

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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.

More Information
IngredientsLong pepper.
Recommended ApplicationsEasy 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 PreparationReady to use as is, no preparation necessary. May also grind with a pepper-mill or roast whole prior to adding to recipe.
CuisineAsian, Indian, Indonesian, Southeast Asia, Thai
Product StyleWhole
Taste & AromaHot
Shelf Life3 years
Handling / StorageStore in a cool, dry place.
Country of OriginIndonesia
Dietary PreferencesAll Natural, Gluten-Free, Kosher Parve, Non-GMO
Allergen InformationNone Specified


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