Long pepper in a small tube

Description

These long peppers come from a climbing plant with roots that emerge from the nodes. The plant’s range extends from northern India to Indonesia. The fruits, which resemble willow, hazelnut, or birch buds, are harvested and dried at various stages of ripeness, then used not only as a spice but also as a remedy. Long pepper is considered the first type of pepper to reach Europe in ancient times, known long before black pepper. These long fruits are spicier than black pepper but just as versatile. Long pepper is pungent and warming with a sweet, earthy undertone. It has a pleasant, cinnamon-like aroma that brings back memories of Christmas. Long pepper is suitable for crushing in a mortar, but you can also use a grinder. Even when used whole, they enhance the flavor profile and add a slightly sweet floral aroma to sauces, broths, and marinades. Note: the longer you cook them, the spicier they get, so we recommend adding them near the end if you prefer a milder taste. Appearance: 2–5 cm long, brownish-grey fruits resembling birch buds. Flavor: sweet, spicy, with a hint of cinnamon. Dishes: all meat dishes, especially game, fish, stews, strong cheeses, compotes, and even desserts.