Long Pepper, Whole

Long pepper, also known as pippali or pipli, has a distinctive knobby exterior, vaguely like a catkin. It’s characterised by its elongated shape (hence the name) and can often be mistaken for black peppercorns. It has strong eucalyptus flavour with notes of nutmeg and cinnamon. The Indonesian pepper is known for its potency. It therefore flavours Indian and Indonesian curries and Middle Eastern tagines and even Tibetan dishes. You’ll find it used in spice blends, pickles, chutneys and savoury dishes, as well as adding a warmth to soups, stews and curries.

We advise to break up the Long Pepper before adding to a mill for grinding. This pepper can also work great in sweet dishes like poached fruits or cream-based dishes. You could even try our recipe for Black Pepper and Balsamic Strawberries!

In terms of health benefits, some studies suggest that Long Pepper may have antioxidant, anti-inflammatory, and antimicrobial properties. For hundreds of years, it’s been used in both Ayurvedic and Chinese medicine as an ingredient in herbal remedies and dietary supplements.

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