Once hailed by Romans as the ultimate peppery spice, these wild long peppers disappeared into culinary obscurity with the domestication of their cousin, the black peppercorn. Even today, Long Peppers refuse cultivation, preferring to sprout where they will and trail lazily into the towering canopies of jungle trees. Their flavor is deep and complex, releasing an earthy pungency, a sweet hint of cardamom and nutmeg and the spicy heat of chili. Once ground, roasted or simply snapped in two, Long Pepper releases an incredible floral bouquet. The spice that was found and lost has been found once again.
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