This Long pepper, from North East India, still grows in the wild on the foothills of the Himalayas.
It is one of the first spices to arrive in Europe. Indeed the name "pepper" is derived from the sanskrit word "pippali".
This elongated peppercorn with catkins measuring up to 3cm grows on a bushy shrub. It is harvested at maturity and dried in the sun.
Its surprising aromas of liquorice, aniseed and cinnamon balance out its hot and spicy flavour. Perfect with subtle meats such as lamb, tomato sauce or cream desserts.
Grind with a pestle and mortar before putting it in your pepper mill.
|Shelf life||5 years|
|Genus and botanical species||Piper rectrofractum|