Long Pepper

• Long pepper is commonly infused in oils and vinegars to impart its distinctive spicy and aromatic flavor. Infusing oil with long pepper creates a flavorful base for salad dressings, marinades, and stir-fries.
• It can be added whole to slow-cooked stews and braises, releasing its pungent aroma and subtle heat gradually throughout the cooking process. This slow infusion method ensures a deep, complex flavor.
• Ground long pepper serves as an excellent seasoning for grilled meats and vegetables, adding a warm, spicy kick with a hint of sweetness. Use it as a rub or sprinkle it on after cooking.
• Use it in pickling brines to provide a unique spicy element. Whole long peppers contribute depth and complexity to pickled vegetables like cucumbers, onions, and peppers.
• Long pepper is used to make spice blends adding warmth and depth to garam masala or curry powder
• Add the ground pepper to desserts especially chocolate-based treats, to enhance the flavor

• May support digestive health and relieve indigestion.
• Possesses anti-inflammatory properties that may help reduce inflammation.
• Contains antioxidants which may protect cells from damage and support overall health.
• Traditionally used to help relieve coughs and cold symptoms.
• May improve blood circulation and cardiovascular health.
• Could potentially support healthy weight management due to its metabolism-boosting properties.

Store long peppers in an airtight container in a cool, dark, and dry place, away from direct sunlight and heat. Properly stored, they can maintain their flavor and potency for up to 1-2 years. Avoid storing them in humid environments, as moisture can cause them to mold. It is best to store them whole until ready to use, grinding or crushing them just before adding them to your dishes to maximize their aroma and flavor.