Long Pepper
Long pepper is the spice produced from the fruit of Piper longum, a tropical climbing vine in the pepper family.
REGION OF ORIGIN
Long pepper is native to Northeast India, especially regions like Assam, Meghalaya, Manipur, and Tripura. It also grows wild in Nepal and Bangladesh and is now widely cultivated and naturalized in Thailand, Vietnam, Malaysia, and Indonesia.
PART & COLOR
Long pepper fruit are really clusters of smaller fruit called drupelets that form cylindrical “spikes.” 1-2 inches (2.5-5 cm) long, each dried spike is a reddish brown color. The entire spike is typically broken into smaller chunks and then ground in a heavy-duty pepper mill, resulting in a similar color but now speckled with white, grey, and black.
HARVEST
Long pepper can be harvested multiple times throughout the year due to its continuous flowering and fruiting cycle. However, the main harvest season aligns with the dry months, which eases the drying process and prevents spoilage. In South and Southeast Asia, this starts near the end of the year. The spikes are picked when they are mature but still partially green, right before turning red. They are then dried, which gives them their color and intensifies their complex flavor.
FLAVOR & AROMA PROFILE
A close relative of black pepper, long pepper has similar effects but they’re more powerful and complex. Its familiar heat is more intense and it's accompanied by notes of cinnamon, nutmeg, and ginger. Sometimes even chocolate can be detected. It has a special intrigue to it due to its fruitier and more resinous, almost pine-like notes. It's really lovely, especially if you feel like you need a break from the ever-present king of spices, black pepper.
To experience it fully, release its volatile aroma compounds yourself by grinding whole long pepper spikes as-needed. It can be used in most pepper mills, but small salt and pepper grinders will have difficulty as the spikes are larger and tougher than regular peppercorns. Snap them into smaller pieces or cut them with a chef’s knife into small coins before loading them into the mill to expedite the grinding.
CULINARY USES
Long pepper was once a popular predecessor to black pepper, so it can be used wherever black pepper can. In other words, it works with almost anything. Whole long peppercorns can be used to infuse broths, stews, and sauces, while the freshly ground spice adds a burst of flavor. The powder pairs well with fruits like mangos, pineapples, and figs, balancing their sweetness with heat and adding fruit notes of its own. It also complements the earthy flavors of hearty vegetables like carrots and sweet potatoes. Long pepper also enhances the richness of any meat, especially game meats like venison or duck.
Whether you're exploring the culinary traditions of India—where it has been used for centuries in rich curries and lentil stews—or experimenting with modern fusion cuisine, this magnificent ancient spice is sure to captivate your senses.
