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.
Ingredients
Long pepper
Spice Highlights
Store Availability
Online Exclusive
Processing
whole
Taste Notes
nutmeg, cinnamon, ginger
Perfect For
ayurvedic recipes, stews
Diet & Lifestyle
Kosher, MSG-free
Different Types of Peppercorns
Peppercorns offer far more than simple heat, with flavors ranging from fruity and floral to earthy, citrusy, and warmly spiced. Whether you’re looking for an everyday staple or a distinctive finishing pepper, each variety brings its own character to the table.
Long Pepper
Hotter and more complex than traditional black pepper, Long Pepper layers its woody warmth with notes reminiscent of ginger, cinnamon, and nutmeg; grind it over meats and vegetables or simmer it whole in stews for deep, lingering spice.
Robust, aromatic, and subtly fruity, Tellicherry is our versatile everyday black pepper, bringing balanced heat and earthy depth to nearly anything from eggs and vegetables to steaks and sauces.
Warm, slightly sweet, and boldly peppery, these prized Cambodian peppercorns offer a more nuanced alternative to classic Tellicherry and shine freshly ground over meats, hearty stews, sauces, and salads.
Fragrant and lemony with a distinctive tongue-tingling, numbing sensation, Sichuan peppercorns are unlike traditional black pepper and are best toasted or cooked into Chinese dishes, meats, seafood, and vegetables.
Mellow, earthy, and slightly fermented, white peppercorns offer a subtler flavor than black pepper and are especially suited to Southeast Asian cooking and light-colored soups, sauces, and potatoes where you want peppery warmth without black flecks.
Fruity, sweet, and delicately peppery, these soft berries are milder than true peppercorns and are best used whole or lightly crushed to bring bright flavor and color to seafood, salads, eggs, and creamy sauces.
Harvested when fully ripe, Kampot Red Peppercorns offer a fragrant, fruit-forward expression of Cambodian pepper with floral and citrus notes and gentler heat than their black counterpart, making them an exceptional finishing pepper.
Bright, fresh, and gently peppery, green peppercorns have a lighter, more herbaceous character than black or white varieties and lend themselves especially well to creamy sauces, seafood, poultry, and classic peppercorn preparations.
Customers love the brighter, more complex heat compared with black pepper, often noting hints of ginger, cardamom, nutmeg, clove, and even floral warmth. Many use it as a finishing pepper on squash, sweet potatoes, and poached pears, or grind it into gravies, stews, Alfredo, chili, and soups for an extra kick and distinctive flavor.
We curated spice bundles to help you get inspiration on your cooking journey.
Featured Recipe
Strawberry-Fennel Salad with Long Pepper
Sweet, juicy strawberries and the heat of the long pepper make for an interesting and tasty flavor profile. The small bits of crushed long pepper pop and crunch in your mouth. Creamy feta mellows o...
I always enjoy the spices I receive, they are always top shelf
M
Marie A.
Lovely
It's lovely. Now, we can't live without it.
A
Anne V.D.K.
Better Than Black Pepper
I'm not a fan of black pepper so when I heard of this on the Tasting History YouTube Channel, I filed it in the back of my mind. I was happy to see that Spice House had it and figured I'd give it a try. I was not disappointed. The flavor is so much better with a nice heat but there's a brightness. There are also hints of ginger and cardamom so all in all a more complex enjoyable flavor. I think it will be good in almost anything that calls for black pepper.
W
William A.
Peppercorns, Long
R
Ric W.
LONG PEPPER
I became aware of this spice through an old, out of print, cookbook. I was surprised to find it available at The Spice House. The flavor is subtle, unique, and difficult to pin down but quite enjoyable. I'm enamored and use it frequently. I look forward to more surprising discoveries at The Spice House.
