Kampot Long Pepper 100g
Code: LONGPEP2100G
Price: £ 5.10
Kampot Long Pepper, “Piper retrofactum”, is a flowering vine in the family of peppers, originated from Java, Indonesia. The first reference to long pepper comes from ancient Indian textbooks of Ayurveda, where its medicinal and dietary uses are described in detail. It reached Greece in the sixth or fifth century BCE, though Hippocrates discussed it as a medicament rather than a spice. Among the Greeks and Romans and prior to the European rediscovery of the American Continents, long pepper was an important and well-known spice. The fruit is harvested when fully ripe, and then dried. Used as spice or seasoning, it develops a complex flavor of strong heat and musk, tempered by sweet notes of nutmeg, cinnamon and cardamom. Freshly grind or grate long pepper on salads and sweet dishes to preserve its flavor. Its garam masala-like flavor pairs well with meat marinades or cut in pieces to spice-up any slow-cooking dishes
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Like grains of paradise, long pepper was freely used alongside (and often confused with) common black pepper in kitchens from ancient Rome to Renaissance Europe. But the arrival of chilli’s from the New World and the rising popularity of black pepper shoved long pepper out of the culinary spotlight.

Its finish lingers on the tongue with a tobacco-like coolness; where black pepper stings, long pepper balms.

Its flavour is much more complex than black pepper, reminiscent of spice blends like garam masala more than a single spice. It possesses black pepper's heat and musk, but in a less harsh, more nuanced way, tempered by sweet notes of nutmeg, cinnamon, and cardamom. Its finish lingers on the tongue with a tobacco-like coolness; where black pepper stings, long pepper balms.

Long pepper's complexity takes well to ingredients with unusual, nuanced flavours, such as spring favourites like artichokes, asparagus, and mushrooms. These are best cooked simply, with freshly ground long pepper added at the end to preserve its flavour. In this time of mangoes, long pepper is the perfect complementary spice for sweet dishes and salads. Long pepper grinds easily in a spice grinder, and can be used as a substitute for black pepper—either finely ground or coarsely cracked—where a sweeter, spicier accent is desired.

Like grains of paradise, long pepper was freely used alongside (and often confused with) common black pepper in kitchens from ancient Rome to Renaissance Europe. But the arrival of chilli’s from the New World and the rising popularity of black pepper shoved long pepper out of the culinary spotlight.

Its finish lingers on the tongue with a tobacco-like coolness; where black pepper stings, long pepper balms.

Its flavour is much more complex than black pepper, reminiscent of spice blends like garam masala more than a single spice. It possesses black pepper's heat and musk, but in a less harsh, more nuanced way, tempered by sweet notes of nutmeg, cinnamon, and cardamom. Its finish lingers on the tongue with a tobacco-like coolness; where black pepper stings, long pepper balms.

Long pepper's complexity takes well to ingredients with unusual, nuanced flavours, such as spring favourites like artichokes, asparagus, and mushrooms. These are best cooked simply, with freshly ground long pepper added at the end to preserve its flavour. In this time of mangoes, long pepper is the perfect complementary spice for sweet dishes and salads. Long pepper grinds easily in a spice grinder, and can be used as a substitute for black pepper—either finely ground or coarsely cracked—where a sweeter, spicier accent is desired.
Like grains of paradise, long pepper was freely used alongside (and often confused with) common black pepper in kitchens from ancient Rome to Renaissance Europe. But the arrival of chilli’s from the New World and the rising popularity of black pepper shoved long pepper out of the culinary spotlight.

Its finish lingers on the tongue with a tobacco-like coolness; where black pepper stings, long pepper balms.

Its flavour is much more complex than black pepper, reminiscent of spice blends like garam masala more than a single spice. It possesses black pepper's heat and musk, but in a less harsh, more nuanced way, tempered by sweet notes of nutmeg, cinnamon, and cardamom. Its finish lingers on the tongue with a tobacco-like coolness; where black pepper stings, long pepper balms.

Long pepper's complexity takes well to ingredients with unusual, nuanced flavours, such as spring favourites like artichokes, asparagus, and mushrooms. These are best cooked simply, with freshly ground long pepper added at the end to preserve its flavour. In this time of mangoes, long pepper is the perfect complementary spice for sweet dishes and salads. Long pepper grinds easily in a spice grinder, and can be used as a substitute for black pepper—either finely ground or coarsely cracked—where a sweeter, spicier accent is desired.

Like grains of paradise, long pepper was freely used alongside (and often confused with) common black pepper in kitchens from ancient Rome to Renaissance Europe. But the arrival of chilli’s from the New World and the rising popularity of black pepper shoved long pepper out of the culinary spotlight.

Its finish lingers on the tongue with a tobacco-like coolness; where black pepper stings, long pepper balms.

Its flavour is much more complex than black pepper, reminiscent of spice blends like garam masala more than a single spice. It possesses black pepper's heat and musk, but in a less harsh, more nuanced way, tempered by sweet notes of nutmeg, cinnamon, and cardamom. Its finish lingers on the tongue with a tobacco-like coolness; where black pepper stings, long pepper balms.

Long pepper's complexity takes well to ingredients with unusual, nuanced flavours, such as spring favourites like artichokes, asparagus, and mushrooms. These are best cooked simply, with freshly ground long pepper added at the end to preserve its flavour. In this time of mangoes, long pepper is the perfect complementary spice for sweet dishes and salads. Long pepper grinds easily in a spice grinder, and can be used as a substitute for black pepper—either finely ground or coarsely cracked—where a sweeter, spicier accent is desired.
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