Long pepper - pipali, ground

Long pepper is a climbing plant with roots emerging from the nodes of its shoots. The distribution area stretches from northern India to Indonesia. The infructescences, reminiscent of willow, hazelnut or birch catkins, are harvested and dried at different stages of ripeness, then mainly used as a spice in India but also as a remedy. Long pepper is considered the first type of pepper to reach Europe in ancient times and was known long before the black pepper that is commonly used today. It is much more multi-faceted and, in the longer version, hotter than black pepper, but can basically be used in the same way. The longer version of the long pepper is hot and warm, with sweet and earthy overtones. It exudes an aroma of cinnamon, which is reminiscent of the Christmas season. Long peppers are great to grind in a mortar or break and chop into chunks and place in a spice grinder. In sauces, broths or marinades, it can unfold its slightly sweet floral scent, even when used whole. But be careful, because the longer the cooking time, the hotter it gets. Origin: Indonesia/Central Java In this variant, we ground the pepper in our small factory so that it is also available to customers without a mortar or grinder.