Long Pepper Whole (Piper Longum) – 15g

$4.99

Add to Wishlist
Add to Wishlist

Out of stock

Out of stock

Weight
15G

Product description

Long Pepper, or Piper Longum, derives from a flowering vine from the family Piperaceae. It is an unusually long-shaped pepper berry and a relatively rare spice that grows in Bali Indonesia and India. This long pepper berry is made up of small peppery fruits the size of poppyseeds, each around a central spike.

SKU: A000026 Categories: , , , , , , , , , , , Tags: , ,

Subtotal: $49.09

View cartCheckout

Flavour Notes:

Long Pepper, or Piper Longum, derives from a flowering vine from the family Piperaceae. It is an unusually long-shaped pepper berry and a relatively rare spice that grows in Bali Indonesia and India. This long pepper berry is made up of small peppery fruits the size of poppyseeds, each around a central spike.

Culinary Notes:

With a sweet musk-like aroma and flavour with a hit of peppery heat, Long Pepper is popularly used to flavour Asian clear soups and meat dishes. Its mellow pepper flavour is flecked with sweet notes of cinnamon, nutmeg, and cardamom. It is predominantly used in Indian and Malaysian cuisine but can also be found in North African and Nepalese food. Before chilli was introduced to European cuisine, the long pepper was among the spiciest of the spices available.

Health Benefits:

Long Pepper is believed to be useful in treating depression and anxiety. Like many other peppers, it can also be used to speed up one’s metabolism and aid in digestion.

Ingredients:

100% dried Whole Long Pepper

Country of Origin:

Indonesia

Other Names or Spelling:

Piper longum, pippli

How to use

  • Use in place of regular black pepper in cooking
  • Add into a pepper mill for freshly cracking on dishes
  • Combine with green, white, and red peppercorns in a pepper grinder for a unique seasoning flavour
  • Grind in a mortar and pestle before using to release its flavour
  • Combine with cream in a pan on low heat to make a delicious peppery sauce perfect for steak, chicken, or pasta

Recipe/product links:

Mexican Beef Bolognese

I absolutely love this Mexican-inspired twist on a classic family-favourite recipe. My Mexican Beef Bolognese…
Read More Mexican Beef Bolognese

The Spice People FAQs

Long pepper has a similar pungent and peppery flavour to black pepper but with additional complex notes. It is often described as having a warmer, more aromatic, and slightly sweeter flavor compared to black pepper.

Long pepper is used as a spice to add flavour and heat to dishes, similar to black pepper. It is commonly used in traditional Asian and Indian cuisines, as well as in some European medieval recipes. It can be ground or used whole.

Long pepper is suitable for most diets, including vegetarian and vegan diets. However, individuals with specific dietary restrictions or allergies should check the ingredients of spice blends containing long pepper.

The Spice People FAQs

Simple or smoke paprika along with cayenne pepper is the best alternative. Paprika tastes similar to Kashmiri Chilli, while cayenne paper adds to its spice.

Dried Kashmiri chilli is more flavorful than hot, ranging from 1,000-2,000 Scoville Heat Units. It’s mildly hot but not too spicy.

These spices are different. Paprika is the sweet cousin of Kashmiri chilli specific to western cuisine. Kashmiri chilli popular in Indian cuisine and is hotter than paprika.

Place the Kashmiri chilli under the sun for two days. When the chillies turn crispy, grind them in a food mill. Cool down the powder and store it in an airtight jar.

Other Spices you may like

  • Add to Wishlist
    Add to Wishlist

    Black Cardamom Pods (Whole) – 8g
    $3.45
    .Done
  • Add to Wishlist
    Add to Wishlist

    Australian Native Anise Myrtle – 12g
    Original price was: $4.99.Current price is: $3.49.
    .Done
  • Add to Wishlist
    Add to Wishlist

    Bay Leaves Dried Whole – 25g
    $6.95
    .Done
  • Add to Wishlist
    Add to Wishlist

    Carolina Reaper Chilli Powder- 7g
    Original price was: $5.99.Current price is: $4.19.
    .Done

Featured in

Join the Spice People to Get Started on Your Culinary Spice Journey!

Be the first to hear about our exclusive promotions, new product releases, recipes and more.

Shop

Customer Service

Contact

Proudly Australian owned – serving customers since 1997

Copyright © 2023 The Spice People. All Rights Reserved.

Proudly Australian owned – serving customers since 1997

Shop

Customer Service

Copyright © 2023 The Spice People. All Rights Reserved.

Country Flavours

This subtle and artful balance provides the perfect flavour foundation for creating the best Malaysian food with the addition of salty hits from dried anchovies and shrimp, up to ten different soy sauces ranging from salty to sweet, puckering sourness from tamarind pulp, and sweetness from palm sugar and coconut milk. Cook your own authentic Malaysian Cuisine with our Malaysian spices online and explore our catalogue of beautiful recipes you can make with this spice blend.

History & influences

Arab traders brought spices from the Middle East, European and British travellers introduced produce like peanuts, pineapple, avocado, tomato, squash and pumpkin. During their time on the Malay Peninsula, the Chinese developed a distinctive cuisine known as ‘Nonya’, resulting from blending Chinese recipes and wok cooking techniques with spices and ingredients used by the local Malay community. The dishes are tangy, aromatic, spicy and herbaceous, and the signature dish is none other than Malaysia’s famous spiced noodle soup – Laksa.

What is Malaysian cuisine

As important as the rendang recipe itself is to Malaysian cuisine, what to serve with beef rendang is arguably just as imperative. Whether making the traditional beef version or a slightly lighter chicken, vegetable or fish, the rich flavour and intense texture of a rendang requires a perfect balance of freshness and tang when it comes to entrees and sides. Salads like Fresh Cucumber & Peanut and Sweet and Sour Cucumber & Pineapple Achar provide the perfect disruption to the bold, rich spices of the rendang and soothe and cool the palette alongside fluffy steamed rice and flaky golden roti bread. Entrees served at meal times in Malaysia often feature Nasi Lemak – their national dish, or Malaysian Chicken Satay to whet the appetite ready for the main event. Traditionally, the best Malaysian food is finished with an after-meal drink of Kopi Tarek ‘sweet coffee’ or The Tarik ‘sweet tea’. These are combined with condensed milk and water, and the coffee or tea drinks are ‘pulled’ by pouring vigorously between jugs to create a frothy consistency. To read more about the flavours of Malaysia and the traditional accompaniments to an authentic Malaysian Rendang, Click Here to check out our blog post.

Spiceology

Malaysia is also known for its growing and production of spices, namely cinnamon, cardamom, star anise and cloves. These spices are known as ‘rempah empat beradik’, meaning the four siblings as they are found throughout most Malay dishes. These are sold separately or as a handy blend often under names like ‘seafood curry spices’ or ‘meat curry spices’. Paired with other aromatics like kaffir lime, galangal and lemongrass (locally grown and imported) these four spices produce the complex and fragrant base flavour and aroma famous for Malaysian cooking.  As diverse as the people themselves, every aspect of Malaysian cuisine is a combination of sweet, sour, rich and spicy, combined in a way, unlike any other country’s cuisine.