Grown on island of Java in Indonesia. Long pepper comes from the same family of flowering vines that produce black pepper. A pepper favored in ancient Rome, the allure of long pepper is being rediscovered today in the West.
Long Pepper has dry wood aromas, with strong eucalyptus flavours in the mouth – delicious with red meats and lamb in particular, and good at holding its own in strongly-flavoured dishes like a stews, curry or a tagine. It’s often the pepper of choice in sweet recipes with fruits, for poaching pears or even making creamy desserts.