Description

What is long pepper and where does it come from?

The flowering vine LONG PEPPER (Piper longum), which belongs to the Piperaceae family, is sometimes also known as Indian long pepper or tippali. The plant is grown primarily for its dried fruits, which are used as a spice and flavouring. 

The fruit of long pepper consists of numerous tiny berries, each about the size of a poppy seed. The berries’ spicy flavour comes from the alkaloid piperine, which is also found in Piper nigrum.

Long pepper is first mentioned in ancient Indian Ayurvedic texts, where its medicinal and culinary properties are discussed in detail. It arrived in Greece around the sixth or fifth century BC. Hippocrates, however, mentioned it only as a medicine, not as a spice.

Before the European discoveries on the American continent, long pepper was a significant and well-known condiment amongst the Greeks and Romans.

Long pepper was famous before the discovery of the American continent and the chilli pepper, which the Spanish called pimiento (using their word for long pepper). Chilli peppers, some of which, when dried, resemble long peppers in both shape and flavour, were easier to cultivate in various European environments.

Long pepper is now a rather rare spice in European cuisine. From ancient Rome through to Renaissance Europe, long pepper was widely used in cooking alongside ordinary black pepper. However, long pepper was pushed out of the culinary spotlight by the rise of New World chillies and black pepper.

What does long pepper taste like?

Compared to black pepper, it has a much more nuanced flavour, reminiscent of spice blends such as garam masala rather than a single spice. It has the heat and aroma of black pepper, but in a milder, more delicate way, softened by sweet undertones of nutmeg, cinnamon and cardamom. Unlike the prickly sensation of black pepper, long pepper soothes the tongue and leaves a tobacco-like coolness on the finish.

Due to its complexity, long pepper pairs well with dishes that have distinctive, nuanced flavours, such as spring favourites like artichokes, asparagus and mushrooms. They are best prepared simply with freshly ground long pepper, added to the dish at the very last moment to preserve the flavour. Furthermore, during mango season, long pepper is the ideal extra spice for salads and sweet dishes.

Long pepper is easy to grind in a spice mill. It can be used in place of black pepper when a sweeter, spicier accent is required, either finely ground or coarsely crushed.

Furthermore, long pepper pairs remarkably well with the smokiness and mildness of barbecued food. Long pepper is an excellent addition to any dry-cured meat; pork, beef and lamb go particularly well with its garam masala-style spices. 

How to use long pepper?

Although it was a common ingredient in spice blends throughout the Middle Ages in European kitchens, long pepper is still used in some North African spice blends, as well as in Indian, Nepalese, Indonesian and Malaysian cuisines, and in certain Indonesian and Malaysian dishes.

Long pepper should be used just like any other spice. It can be added to savoury baked goods, stirred into soups, added to South-East Asian noodle dishes or fried rice, and much more.

If you’re using long pepper in recipes that call for a milder spice, grind it first; otherwise, use it whole in dishes such as stews or curries.

Depending on the desired level of heat, long pepper can be used as a one-to-one substitute for other peppers. Indian long pepper has a milder heat than chilli pepper – a more earthy heat that tingles the palate and dissipates quickly.

A simple but delicious recipe to try with our long pepper:

Classic Thai fried rice with chicken

This is a fun and simple recipe for your next dinner. Classic fried rice with chicken and our long pepper will spice up your dinner table with its wonderful flavour. A dish to make and enjoy with the kids!

You’ll need:

• 800g cooked rice, preferably made the day before
• 1 boneless, skinless chicken breast, cut into small pieces
• 3 tablespoons of soya sauce
• 3 tablespoons of chicken stock
• 3 tablespoons of fish sauce
• 1 tbsp lime juice
• 1 teaspoon granulated sugar
• 1 long chilli, ground
• 2 to 3 tablespoons vegetable oil
• 4 spring onions, sliced into white and green parts, separated
• 3 to 4 cloves of garlic, chopped
• 1 red pepper, cut into thin slices
• 5 to 7 fresh shiitake mushrooms, stalks removed and chopped into small pieces
• 1 small celery stalk, thinly sliced
• 80g frozen peas
• 1 large egg
• Thai sweet chilli sauce, to serve

Method:

• Use a teaspoonful or two of oil to separate any clumps of cold rice into individual grains.
• Add one tablespoon of soya sauce to the bowl containing the chopped chicken. Mix thoroughly and set aside.
• Mix together the lime juice, sugar, white pepper, 2 tablespoons of soya sauce, fish sauce and chicken stock. Set aside.
• Heat a wok or large frying pan over a high or medium-high heat. Add the white parts of the onion, garlic and chilli after drizzling in 2 tablespoons of oil and swirling the pan.
• After stir-frying for one minute, add the chicken. Stir-fry the chicken for 2–3 minutes or until it turns an even opaque colour.
• Fry the mushrooms and celery, stirring, for 2–3 minutes or until cooked (the celery should remain crunchy). Add a little more oil if the wok or pan becomes too dry.
• Add the rice over a high heat. Use a spatula or other flat cooking utensil to stir-fry the rice, turning it gently as you go.
• Add the sauce gradually, 1–2 teaspoons at a time. Once all the sauce has been added, continue to stir-fry for a further 6–10 minutes.
• Once added, stir in the frozen peas. Then push everything to one side to reveal the centre of the pan.
• Add the egg and fry immediately, stirring constantly.
• Fry everything, stirring constantly, over a high heat for 2 minutes or until the rice is fluffy and the grains separate easily.
• Once the desired flavour has been achieved, remove the pan from the heat. Add a little more fish sauce if necessary. Add a dash of lime juice if it is too salty. Top with chopped spring onions.
• Serve!
• For those who prefer their food spicy, feel free to serve with Thai chilli sauce

Enjoy your meal! 🙂