Long Pepper - Indian


Dried Indian Long Pepper Seed Heads [Long Pepper; Pipli, Pippali (India); Piper longum]

This pepper, native to India, is related to the round black pepper, but instead of separate berries, produces very tight seed spikes embedded with many tiny peppercorns.

This pepper was known in ancient Greece, but as a medicinal. It was used as an important seasoning in Rome, interchangeable with Black Pepper, both called Piper. It was much used in Medieval Europe in mixes called "Strong powder", but by the 14th century it had been largely displaced by Black Pepper. It is still used in vegetable pickles and the like in India and Nepal, in cooking in Malaysia and Indonesia, and in North African spice mixes. The photo specimens were up to 0.27 inch diameter and 1.7 inches long (6.9 x 43 mm).

More on Pepper Family.
More on Spices.

Live Indian Long Pepper Plant This photo of a live Indian Long Pepper Plant with ripening seed heads was taken in Tamil Nadu, India.   Photo by Yercaud-elango distributed under license Creative Commons Attribution-Share Alike 4.0 International.

Buying:

  While not found in supermarkets or produce markets in North America, this spice is commonly available in Indian markets and on-line. Note that it is not interchangeable with the much less available Ethiopian Long Pepper. The photo specimens were purchased on-line for 2021 US $1.85 per ounce (plus shipping).

Cooking:

  This spice is simply ground whole and added to various spice mixes, or directly into soups and stews.

Subst:

  Black Pepper, but a little more as this pepper is sharper.

Ganthoda


Dried Indian Long Pepper Root [Pipramol, Ganthoda (India); Piper longum]

This root is used as both a medicinal and as a culinary spice in India and parts of China. Powdered, it us used to make an herbal tea, mixed with Ginger Root and/or Licorice Root and Jaggery or Honey - said to be good for general joint health and as a treatment for colds. The taste is earthy, lightly peppery, and slightly herbal. The root is very hard, so it must be ground for use.

Buying:

  This spice may be available in Indian markets and is available on-line as both powder and chunks of dried root. The photo specimens were purchased on-line for 2021 US $3.71 per ounce.

Cooking:

  This root is ground to powder and added directly to Fish, Lamb, and Vegetable dishes in India and parts of China. It is also pickled in vinegar for use as a snack, probably fresh as the dried is very hard.


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