Bengali Long Pepper

Description

These long peppers come from a climbing plant with roots emerging from its shoot nodes. The plant’s natural habitat stretches from northern India all the way to Indonesia. The fruits, which look a bit like willow, hazelnut, or birch buds, are harvested and dried at various stages of ripeness. They’re not just used as a spice, but also for their medicinal properties! Long pepper is actually considered the first type of pepper to reach Europe in ancient times, known long before black pepper. The longer fruits of this pepper are spicier than black pepper, but just as versatile. Long pepper is hot and warming, with a sweet and earthy undertone. It even has a pleasant, cinnamon-like aroma that brings back Christmas memories. You can crush long pepper in a mortar and pestle, or grind it in a mill. If you use them whole, they’ll boost the flavour profile and add a subtly sweet, floral aroma to sauces, broths, and marinades. Heads up: the longer you cook them, the spicier they’ll get, so if you prefer a milder flavour, add them closer to the end of cooking. Appearance: 2-5 cm long, brownish-grey fruits that resemble birch buds. Taste: Sweet, spicy, with a cinnamon-like undertone.

Dishes: All meat dishes, especially game, fish, stews, strong cheeses, compotes, and even desserts.