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Description
Details
Nepal long pepper is part of the Piper longum botanical species. It grows at the foot of the Himalayas in the Teraï forests, on the border between Nepal and India.
This long pepper releases strong sweet spicy notes of burnt cinnamon. Its supple texture then releases an acidy punch after a few seconds, with flavours of menthol and camphor.
Ideal with braised red meat and shallots, venison
or wild boar stew. Perfect with chocolate desserts like bitter chocolate cake and Tonka beans.
Additional
Additional Information
| Country | Nepal |
|---|---|
| Price/kg | No |
| Use By date | 5 years |
| Allergen | Allergen free |
| Ingredient | Nepal long pepper |
| Storage conditions | Keep at room temperature in a dry place |
| Aromatic footprint | Pharmaceutical, Spicy, Vegetable |
| Botanical genus and species | Piper longum |
| Intensity scale | Ardent and Intense (5/7) |
| Culture mod | Cultivated |
| Other names | Long pepper |
| Color | Brown |
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