Pipul - long pepper
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These light, crumbly scones, perfect for your morning tea are spiked with long pepper. The bayleaf pork “butter” smoothens the zingy, complex pepperiness of the pippali also called long pepper or pipul.
about the spice
Native to South Asia, long pepper or pippali has long been part of Indian cuisine as well as of folk and traditional Ayurveda medicine. Through spice trade, long pepper got introduced to Europe and Africa, where it was just a matter of time before long pepper became a part of the local cuisine.
|appearance||the small peppercorns are arranged along a spiky, pine-like cone|
|store them in air-tight, preferably, glass jars away from direct sunlight and moisture|
what you can cook with it
Long pepper can be added in place of regular black pepper to almost anything. It adds complexity to sweet dishes and a mild floral-peppery kick to stews, salads as well as grilled vegetables or meat.
|botanical name||Piper longum|
|processing||spikes are plucked and sun-dried|