Long pepper / Bengal pepper, whole, Old Spice Office, Ingo Holland

Long pepper (piper longum) is also known as jaborandi pepper. It smells sweet and tastes like black pepper at first, but leaves a smoky, strong aftertaste. It is the pepper that has been known in Europe for the longest time. A detailed description of the spice and the recipe Tranche of smoked salmon can be found in Ingo Holland`s book Meine Gewürze. Use: In its homeland (India and Indonesia), the long pepper is used unbroken in steamed dishes and pickles. Roughly ground, it is a suitable aroma for game, lamb or smoked fish. You can also let the whole pepper fruits steep in a sauce or stew.