Long Pepper, Piper longum, is a close relative of standard black pepper. It is also known as Indian long pepper, pippali, or pipli.

Long Pepper looks like a cone, but one cone consists of tiny berries that have merged together. Each cone is about 1.5 inches long and slightly tapered. Like a standard peppercorn, you can put them whole into liquid to create an infusion. Or grind them up as you would any other black pepper in a spice grinder or a mortar and pestle.

Long Pepper is frequently sought after by: 

• independent spice stores; 
• seasoning companies; 
• Indian and American restaurants; and 
• food trucks

Please feel free to visit our pepper and peppercorn page to see our full selection of pepper.

Flavor Profile

Long Pepper’s flavor resembles regular black pepper and delivers the familiar burn, but it is more complex with hints of sweetness, earthiness, and gingery undertones.

How To Use

Long Pepper can be used anywhere you would use black pepper. It has significant staying power so it can be added at the beginning of a dish and will mellow during cooking time. If you’re interested in getting the most punchy flavor out of Long Pepper, add it to a dish right at the end of cooking time. To protect the flavor, grind right before using.

Long Peppers are native to India and Indonesia, so they are excellent in curries, stews, and pickles. Grind and use when grilling steaks, beef or veggie burgers, and vegetables. It is excellent when brewed into beer or infused into gin or vodka. Their complex flavor allows them to pair beautifully with anise seed, cardamom, coriander, juniper, and rosemary. They are also delicious with sweet fruits, like strawberries, mangoes, and blackberries.