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The Spice House
long pepper in a bowl
packaged long pepper
overhead view of long peppercorns
flatpack of long pepper from Cambodia
long pepper in a bowl
long pepper in a bowl
packaged long pepper
overhead view of long peppercorns
flatpack of long pepper from Cambodia
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Long Pepper

Long pepper has a history as rich as black pepper, but it is more complex in flavor. Notes of nutmeg, cinnamon, and ginger make it an all-around spicier pepper. Use it for Ayurvedic recipes, as well as many Indonesian and Malaysian ones

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Long pepper has a bit more heat than traditional black peppercorns, but its heat brings with it complex spice overtones and a mellow, woody base flavor. Beyond the heat, you may detect hints nutmeg, cinnamon, and ginger. While those might be thought of baking spices in the west, in other parts of the world such as India, they are the key spices in many spice blends, or masalas, used for savory purposes. Long Pepper pairs well with all sorts of meats, many vegetables, stews, even spicy, fruity dessert dish. While you can infuse its flavor by using it whole in a stew or slow roasted lamb dish, it typically is ground before using, much like black pepper, to bring out its essential oils and flavors. Long pepper can be used in most peppermills that grind black pepper. We suggest snapping the long pepper into smaller pieces first or using the heel of a chef’s knife to cut them into small coins before loading them into the mill. Ingredients: Long pepper. 

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long pepper in a bowl

Long Pepper

Grains of Paradise in a Jar

Grains of Paradise

Peppercorns, Kampot Red

Kampot Red Peppercorns

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Customer Reviews

Based on 6 reviews
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S
Sylvia R.
Long Peppercorns

Love the spice the flavors but are a bit hard to grind. possibly need new grinder!!!

C
Cynthia B.
home maker

I use them all the time.

J
J. M.
A must-have

I've seen these in a few recipe videos and wanted to give it a try and wow, I may never go back to regular black pepper. It's hotter and has some floral notes, plus it looks so cool! Definitely recommend these.

J
J.T. B.
Fantastic Product

Read about long pepper recently, and wanted to try. Though it's hard to grind the peppers, the additional flavor makes it well worth it. This is the only pepper I'll ever use in gravy, stews, Alfredo and several other dishes. Definitely recommend having a mortar and pestle on hand to grind the peppers.

M
Madeline H.
Exiotic

I have an old tupperware lazy suesan spice rack. It holds 16 1cup containers. The flatpacks are a perfect amount for my rack. The flatpacks make it convient to try a variety of flavors.
I cook internation recipes shared by family and friends. They're surprised when I have some of the ingregients that they say are hard to find.
The wild long pepper adds a wink of sudtle warmth of numerous exiotic spices, such as nutmeg and cloves. It smells warm and adds a nice little charm on sweet dishes.
I shared the peppers with our Silver Fork instructors that haven't tried it before. They love it.

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