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The Indian Long pepper (aka pippali, Bengal Pepper), is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. Long pepper has a taste similar to, but hotter than, that of its close relative Piper nigrum - from which black, green and white pepper are obtained.
Today, long pepper is a very rare ingredient in European cuisines, but typical here and a feature in North African spice mixtures and in Indonesian and Malaysian cooking. It is the main spice of Nihari, a dish which is one of the national dishes of Pakistan and Indian metropolis of Lucknow.
It is also used to flavor kombucha and other beverages.