Welcome to the summary page for FabulousFusionFood's Cook's Guide entry for Long Pepper along with all the Long Pepper containing recipes presented on this site, with 5 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Long Pepper recipes added to this site.

These recipes, all contain Long Pepper as a major wild food ingredient.

Long Pepper, Piper longum is a flowering vine of the family Piperaceae (the same pepper family as cubeb pepper and black pepper) native to Indonesia. The plant is commercially cultivated for its fruit which is dried and used as both a spice and a seasoning. In fact, long pepper is a rather close relative of black pepper and has a similar flavour (though it is generally hotter). Though black pepper is the most familiar member of ths family the word 'pepper' is actually derived from the Sanskrit pippali which is the word for long pepper.



The fruit of the pepper consists of many minuscule fruits, each one about the size of a poppy seed, embedded in the surface of the flower spike. In pre-Renaissance times long pepper was as well-known a spice as black pepper and the Romans knew of both (though they referred to both as piper. Indeed, long pepper was often used because of its greater heat. Indeed, it wasn't until the discovery of the New World and the commercial exploitation of chilé peppers that the use of long pepper began to decline; mostly as chilli peppers were easier to grow in a variety of locations. Today, long pepper is seldom used (which is a shame) though it can still be found in Indian vegetable pickles, some North African spice mixtures, and in Indonesian and Malaysian cooking.