Organic long pepper

Long pepper comes from the Piper longum L. plant native to India. Cultivated not only in India, but also in Bangladesh and Sri Lanka, long pepper is often harvested from wild crops. Rather rare in the West, it is used in Indian Indian curries but it is also found in Ras-el-Hanout

Warmer, more musky and, above all, less strong than black pepper, long pepper is unfortunately little known. Almost sweet (even more so with its Cambodian counterpart, IGP Kampot long red pepper), piper longum can be used whole in sauces or coarsely crushed on grilled meats or fresh goat's cheese.

One of the very first peppers to be brought to the European continent, the Romans and Greeks consumed it like crazy.

Common name: Long pepper
Botanical name: Piper longum L.
Botanical family: Piperaceae
Part used: Seed
Origin: Indonesia
Harvesting technique: Manual
Fresh / Dry : Dry
Cultivated / Wild : Wild
Guarantee : Organic, certified by FR-BIO-01

Storage conditions: Protect from heat, light and humidity.

Shape: Whole
Appearance: Elongated cluster of grains
Grain size: 2 - 4 cm
Color: Brown
Odor: Light, spicy, woody
Taste: Aromatic, pungent, burning