Long Pepper Or Piper Longum Looks Like Long, Skinny Pinecones, And Tastes Like Black Pepper But With A Unique Earthiness And A Numbing Aftertaste. It Comes From A Flowering Vine With Large Catkin Flowers. In Ayurveda, Long Pepper Or Pippali Is Known As A "Tridoshic" Herb, As It Is Suitable For All Body-Types. Unlike Its Close Relative, Black Pepper (Maricha), Pippali Can Even Be Used In Moderation For Pitta Types Due To Its Cooling Post-Digestive Effect (Vipak). Long Pepper Is Used As A Spice In Many Vegetable Pickles (Achar), As Well As In Preserves. In Appearance Long Pepper Has Several Tiny Berries, Which Merge To Form A Single, Rod-Like Structure. For Greatest Pungency And Aroma, Grind Or Crush The Rods Before Use. The Peppers Can Be Used Whole For Stocks, Brines And Pickling Solutions. Owing To Its Composition, Long Pepper Cannot Be Substituted By Ordinary Black Pepper (You May Try White Pepper Plus A Little Bit Of Mace, Though). Its Hot-And-Sweet Taste Goes Well With Spicy Cheese Specialties Or Wine Sauces.
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