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|
The information provided for this product is for educational purposes only. This information has not been evaluated by the Food and Drug Administration and is not intended to diagnose, treat, cure, or prevent any disease.
We recommend that you consult with your physician or qualified healthcare practitioner before making any significant change in your diet.
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