Long Pepper
Piper longum — aromatic heat with a sweet-spicy finish
Long pepper belongs to the pepper family (Piperaceae) and is native to the Indian subcontinent. The spice consists of tiny pepper berries packed on a catkin-like spike. Its aroma is warm and hot with sweet, gently resinous notes that recall cardamom, nutmeg and ginger. Heat builds gradually and finishes long—more assertive than standard black pepper.
- Botany: Piper longum • Family: Piperaceae
- Form: whole spikes (catkins); best cracked or grated fresh
- Profile: warm, honeyed spice with deeper, musky pepper heat
- Best for: cheeses, grilled meats, Mediterranean-style sauces, stews, mulled wine
Aroma & Taste
Sweeter and more perfumed than black pepper, with layered spice (think citrus peel, cinnamon bark, light smokiness). The heat is firm but rounded, making it excellent for both savory and sweet applications.
Culinary Uses
- Mediterranean dishes: crack over grilled lamb, beef tagliata, roast vegetables, tomato sauces.
- Cheese & pasta: microplane over pecorino, cacio e pepe-style pastas, risotti and creamy polenta.
- Sauces & reductions: bloom crushed long pepper in butter or olive oil for pan sauces and wine reductions.
- Sweets & drinks: finish dark-chocolate desserts, poached pears, citrus compotes; infuse mulled wine or spiced syrups.
How to Grind & Use
- Break first: snip or snap the catkin into 3–5 mm pieces; then grind.
- Tools: mortar & pestle or a sturdy mill on coarse/medium. Very fine mechanisms can clog.
- Bloom gently: warm the crushed spice 10–20 s in fat to open aroma, then add liquids.
- Timing: add early for deeper warmth; grate freshly at the end for perfumed top notes.
Dosage & Kitchen Ratios
- Finishing: 1/8–1/4 tsp freshly grated per portion.
- Dry rubs: 1–2 tsp coarsely ground per 250 g (9 oz) meat.
- Stews/soups: 1–2 broken catkins per 1 l (4 cups) base; remove or strain before serving.
- Mulled wine/syrups: 1 broken catkin per 500 ml (2 cups); steep 10–15 min, then strain.
Pairings
Garlic, shallot, bay, thyme, rosemary, citrus zest, cinnamon, clove, nutmeg; excellent with lamb, beef, mushrooms, aubergine, aged cheeses, chocolate and stone fruits.
Ingredients & Allergens
Ingredients: Long pepper (Piper longum).
Allergens: none mandatory in EN labeling for this single ingredient.
Storage & Shelf Life
Store airtight, cool, dry and away from light. Whole catkins keep aroma 18–24 months; grate/grind only what you need.
Substitutes & Notes
No perfect 1:1. For a similar impression, blend high-quality black pepper with a pinch of cinnamon or nutmeg for the sweet-spice nuance. Long pepper is naturally stronger—dose modestly.
FAQ
Is long pepper hotter than black pepper?
Yes—heat is more assertive, but rounded by sweet-spice notes.
Can I put it in a regular pepper mill?
Break into small pieces first and use a coarse/medium setting; otherwise use a mortar & pestle.
When should I add it?
Early for deeper warmth in sauces and stews; freshly grated at the table for aromatic lift.
Merchant contact: Orlandosidee — Spice Shop (see site imprint for full company details). Email: info(at)orlandosidee.de