Everything about Long Pepper totally explained
Long pepper (
Piper longum), sometimes called
Javanese Long Pepper or
Indian Long Pepper, is a
flowering vine in the family
Piperaceae, cultivated for its fruit, which is usually dried and used as a
spice and
seasoning. Long pepper is a close relative of the
black pepper plant, and has a similar, though generally hotter, taste. The word
pepper itself is derived from the
Sanskrit word for long pepper,
pippali. The fruit of the pepper consists of many minuscule fruits — each about the size of a
poppy seed — embedded in the surface of a flower spike; it closely resembles a
hazel tree catkin. Another species of long pepper,
Piper retrofractum, is native to
Java,
Indonesia.
Prior to the European discovery of the New World, long pepper was an important and well-known
spice. The ancient history of black pepper is often interlinked with (and confused with) that of long pepper. The Romans knew of both and often referred to either as just
piper; many ancient botanists erroneously believed dried black pepper and long pepper came from the same plant. Only after the discovery of the New World and of
chile peppers did the popularity of long pepper decline. Chile peppers, some of which, when dried, are similar in shape and taste to long pepper, were easier to grow in a variety of locations more convenient to Europe. Today, long pepper is an extremely rare ingredient in European cuisines, but it can still be found in
Indian vegetable
pickles, some
North African spice mixtures, and in
Indonesian and
Malaysian cooking. It is readily available at Indian grocery stores, where it's usually labelled "Pipalli."
Further Information
Get more info on 'Long Pepper'.
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