Long Pepper

*Long pepper* – It has a  rich, earthy flavor (a hot combination of cinnamon, nutmeg and cardamom). Long pepper has a similar, but hotter, taste compared to its cousin – black pepper. 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 is used as a spice in many vegetable pickles (achar), as well as preservatives. For greatest pungency and aroma, grind or crush the rods before use.  Its hot-and-sweet taste goes well with spicy cheese specialities.

In India long pepper is ground and mixed with honey and administered to relieve the symptoms of cold. Long pepper contains piperlongumi, a compound believed to have an anti-tumor effect.