Long Java Pepper is native to Southeast Asia. The small fruits, each the size of a poppy seed, are clustered in a flower spike that looks like a small pinecone or catkin. Despite its completely different appearance from black pepper, long pepper is part of the Piperaceae botanical family. Its light spiciness is accompanied by a complex bouquet of aromas ranging from nutmeg, ginger and cardamom to resin to hints of citrus fruits.
Since it is less spicy than black pepper, long pepper goes well with shellfish, white meats and delicate fish. It is an aroma absolutely worth experimenting with to perfume fruit salads, in particular it goes well with the sweet/sour notes of pineapple.
It cannot be grated in a pepper mill because it is too soft, it should be ground in a mortar, or it can be grated similarly to nutmeg or even used whole in long cooking sessions.
It is worth trying to replace black pepper with long pepper in traditional recipes (such as cacio e pepe)... you will be surprised by the result!
Botanical name: piper retrofactum
