Long Pepper

Whole long pepper – an earthy-sweetish aroma with a frankincense note

Long pepper (Piper longum) has a wonderfully earthy aroma reminiscent of frankincense. It smells sweetish and at first tastes like black pepper, but leaves a strong aftertaste that radiates a pleasant warmth. Botanically closely related to black pepper, long pepper was in antiquity even more sought-after and more expensive in Europe. Packed in our workshop in Klingenberg am Main.

Taste & aroma

More complex and warmer than black pepper: earthy, lightly sweetish, with hints of frankincense, nutmeg and cinnamon. The heat builds slowly and lingers long on the palate – a pleasant, penetrating warmth rather than a sharp peak.

How to use

Let the whole pepper spikes steep in sauces or stews. Coarsely crushed, long pepper gives game, lamb and smoked fish a great aroma. Also with braises, strong red-wine sauces, root vegetables and even with dark chocolate and pear compote.

Important: Store dry, cool and protected from light. As whole spikes, long pepper keeps its aroma especially long – crush in a mortar or grate finely only just before use, as the spike is hard.

At a glance

• Long pepper (Piper longum), whole fruit spikes
• Earthy-sweetish with frankincense and nutmeg notes
• A slowly building, long-lasting warmth
• For sauces, braises, game, lamb and smoked fish
• Packed in Klingenberg am Main, without additives

Goes well with

For the pepper world: real red Kampot pepper, smoked black pepper and cubeb pepper as exotic relatives. For braises: Förster's braising pot. A salt finish: fleur de sel. A mortar recommendation: granite mortar Gigant.

Frequently Asked Questions

How do I use long pepper?
Let whole spikes steep in sauces and stews and remove before serving, or crush in the mortar or grate finely. The spikes are hard – a mortar or a nutmeg grater works best.

How does long pepper differ from black pepper?
Long pepper is more complex, warmer and sweeter with frankincense and nutmeg notes. The heat builds more slowly and lasts longer than with black pepper.

Does long pepper also suit sweet dishes?
Yes – the warming, sweetish notes harmonise wonderfully with dark chocolate, pear and fig compote and gingerbread.

How do I store long pepper?
Dry, cool and protected from light. As whole spikes, long pepper keeps its aroma especially long, crush or grate only just before use.