Vyrtse Long Pepper

Origin

Long pepper grows wild throughout India, from the foot of the Himalayas to southern India. It is considered the original pepper. It is the first type of pepper to reach the Mediterranean and was known in Europe before the real pepper used today. Alexander the Great is said to have brought it from India and introduced it to Europe. The ancient Greeks and Romans imported long pepper and valued and used it as a remedy and spice. Long pepper was widely used in Europe until the 17th century, but was then almost completely replaced by real pepper. Today it is considered an "exotic" spice and is often only available in special stores. 

Use

The fruit stems are harvested at various stages of ripeness and dried as long pepper and are mainly used as a spice, but also as a remedy in India. Long pepper is quite rare and hotter than black pepper and has a slightly sweet and sour taste. It can be used as a fully-fledged substitute for black pepper. It is advisable to crush the fruits just before use. They can then be ground in a mortar or a spice grinder with a ceramic grinder and used very effectively in the kitchen.

The whole pepper fruit is left to infuse in sauces, broths or stews, releasing a slightly sweet floral fragrance. But be careful, because the longer you cook it, the hotter it becomes.

Roughly crushed, the long pepper gives game, lamb and smoked fish a great aroma.

Flavour

Sweetish, spicy, with a cinnamon-like component

Goes well with

all meat dishes, especially game, fish, stews, strong cheeses, compotes, desserts

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