Long pepper

Long pepper (botanical name: Piper longum) is a flowering vine related to black pepper (Piper nigrum), but it produces a distinct and somewhat exotic spice.

 Appearance:

* Shape: Slender, elongated spikes resembling small catkins or pine cones.
* Size: Typically 1–3 inches (2.5–7.5 cm) in length.
* Surface: Bumpy and rough, with a cluster of tiny seeds fused together.
* Color: Dark brown to black when dried.

 Aroma & Flavor:

* Aroma: Earthy, musky, and slightly sweet, with hints of cardamom and nutmeg.
* Flavor: Spicier and more complex than black pepper, with a warming heat that builds gradually. It has a sweet, almost fruity or gingery undertone alongside its pungency.

 Culinary Uses:

* Used in Indian, Indonesian, North African, and some ancient Roman cuisines.
* Often ground or broken into pieces before use (it’s quite hard whole).
* Adds depth to spice blends, pickles, stews, curries, and even desserts or liqueurs.

 Fun Fact:

Long pepper was highly prized in ancient Greece and Rome—at one point even more valued than black pepper. It eventually faded into obscurity in the West with the rise of more accessible black pepper, but it's regaining interest among chefs and spice enthusiasts.

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Budi Harto

Star Laboratories

Pergudangan Mutiara Margomulyo Indah C15, Surabaya, Indonesia

Whatsapp/ Phone : +62 816 525 328

USD Price : $7500/ton