Originating in South East Asia, Long pepper is a close relative of the black pepper plant and currently grown and cultivated in Bali, India and Thailand. The fruit of the pepper consists of many minuscule fruits, each about the size of a poppy seed, embedded in a flower spike. Long pepper is similar in taste to regular black pepper, but has a higher heat level and has a subtle sweet, cardamom like undertone in its flavor.
Crack a Long Pepper in half and use it as you would a bay leaf in any dish, being sure to take the pepper halves out before serving. They also can be chopped into small pieces and loaded into a peppermill or coarsely ground with a mortar and pestle. For a finer grind, use an electric spice or coffee grinder. Try using in place of regular black pepper.
Flavor of Long Pepper
Similar in taste to regular black pepper, but with a higher heat level and subtly sweet, cardamom-like notes.
Uses of Long Pepper
Replace black pepper. To grind, use a mortar and pestle or electric grinder. Chop into pieces and use in a peppermill. Crack in half and use it as you would a bay leaf (remove halves before serving).
Long Pepper Recipe
For 4-5 T of mix: Grind 6 long peppers, 1 dried, stemless Thai chile, 1 T allspice berries, black peppercorns, and grains of paradise in to a coarse powder