Long pepper

Long pepper (Piper longum) is a flowering vine in the pepper family, closely related to black pepper (*Piper nigrum*), but with a distinct appearance, flavor, and history.

Description:

Appearance:
  Long pepper comes in small, cylindrical spikes (about 2–3 cm long), resembling tiny pinecones or catkins. Each spike is made up of tiny fruits embedded in a surface that looks rough and bumpy.

Flavor:
  Spicier and more complex than black pepper. It has a sharp heat like black pepper but with warm, sweet, and earthy undertones—often described as having hints of nutmeg, cinnamon, or cardamom. The heat lingers longer than regular pepper.

Aroma:
  Warm, woody, and slightly musky with floral and spicy notes.

Culinary Uses:

Traditional cuisines: Used in Indian, Indonesian, and North African cooking. It was once common in ancient Greek and Roman kitchens.
Spice blends: Occasionally found in traditional spice mixtures like Ethiopian berbere or some Ayurvedic formulations.
Can be used whole (simmered in stews or curries) or ground into powder (added to spice mixes or marinades).

Medicinal Uses (Traditional):

In Ayurveda and traditional medicine, long pepper has been used for:

* Stimulating digestion
* Treating respiratory issues
* Supporting metabolism

Historical Significance:

Long pepper was known to ancient civilizations long before black pepper became popular.
It was a prized and expensive spice in ancient Europe and the Middle East, valued for both culinary and medicinal purposes.
Eventually, black pepper became more widespread and replaced long pepper in many regions.

Fun Fact:

Long pepper was so highly valued in the ancient world that it was once confused with or grouped together with black pepper in trade and texts.

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Budi Harto

Star Laboratories

Pergudangan Mutiara Margomulyo Indah C 15, Surabaya, Indonesia

Whatsapp/ Phone : +62 816 525 328

USD Price : $7500/ton