Indonesian long pepper (Piper retrofractum) comes mainly from the islands of Java and Bali and is regarded in its homeland as a more intense alternative to ordinary black pepper. With its elongated rather than round corns and a more complex aroma, it brings a spicy, exotic touch to the plate that has been valued in Southeast Asia for centuries. In some regions, it is even considered finer than conventional pepper.
Grind or crush the long pepper shortly before use to release its full aroma. It fits perfectly into curries, stews and marinades, but also gives soups and sauces an unmistakably intense peppery note. With its extra sweetness and slightly woody note, it is particularly exciting wherever ordinary black pepper no longer adds anything new.
Good to know
Long pepper is one of the oldest known types of pepper and was already highly prized in the Mediterranean region in antiquity. Today it is experiencing a renaissance in gourmet cooking, as its sweetish, woody heat enriches both classic and modern dishes. Tip: Because of its shape, long pepper doesn't fit in a pepper mill – it's best crushed in a mortar or finely grated.
Fünf Sterne im Voraus. Lieferung hat nach ein bisschen Ärger über DHL doch noch geklappt, obwohl der Zusteller entweder bekloppt oder ein Hochleistungschiller war. Um die Qualität des Pfeffers mache ich mir weniger Sorgen.
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