Taste and flavour

Long pepper is obtained from the pepper plant, but has a stronger flavour: long pepper has a note of bitter chocolate and liquorice. These features make it ideal for top-quality cuisine.
Like all other types of pepper, long pepper also contains piperine, which determines its spiciness and the recognisable peppery aroma.

Advice for use

– Long pepper should be stored in a cool, dry place, away from sunlight, in a sealed container.
– Long pepper is easy to use because it does not break easily. It is sufficient to take one piece and grate the desired amount with a spice grater.
– To be added to a pepper mixture, it can be coarsely chopped with a knife and put in a spice grinder with other spices.
– For clear and thick soups, sauces, minestra and stews: add one piece of long pepper 15 minutes before the end of cooking the dish and be careful not to let it boil.

Origin and history

Long pepper originates from the Himalayas and is the oldest species of pepper that arrived in Europe from Asia. Even the ancient Romans used black pepper in their cuisine. They have been using it ever since they found a direct sea route from Egypt to the Pepper Coast in India, from where they brought it to their empire in large quantities.