Profile: Since the Middle Ages, long pepper has been used in Mediterranean, African, and Asian cooking. It is a common element in Indian spice mixes and has been utilized in Ayurvedic herbal remedies for centuries. Similar to black pepper, Piper longum gives curries, pickles, sauces, and fruit an earthy spice.
Details: The long pepper has been used in Mediterranean, African, Indian, and Indonesian cookery for ages, but it has virtually faded into obscurity. The long pepper grows on a vine with big catkin blossoms. In each bloom are pepper's black spikes. The taste is comparable to black pepper, but it's stronger and has an earthy, sweet overtone. It's a relative of piper nigrum. Broken or ground, it makes meals spicier. Attila the Hun reportedly sought long peppers as payment for sacking Rome. As an ingredient in herbal medicine, long pepper is added to Trikatu, a famous Ayurvedic foundation ingredient. Piper longum is sometimes known as jaborandi pepper.
Long pepper is a replacement for black pepper in many cuisines. Globally, it's used in pickles, preserves, curries, soups, sauces, or ground and tossed with fruit.
Pepper derives from the Sanskrit term for long pepper, pippali. Practitioners of western esoteric arts have utilized long pepper in a mixture to create the famous "Dead Man's Hand," a horrific talisman that imparts invisibility and protection to its bearer.
NOTICE: DO NOT USE THIS PRODUCT IF PREGNANT OR NURSING.
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|Shelf Life:||2 Years.|
|Handling / Storage:||Store in a airtight Food Storage Containers, cool, dry place.|
|Allergen Information:||None Specified.|