Javanese Pepper

This pepper is harvested in the wild. Long Java pepper does not come from organized crops with scheduled and abundant watering. He loves freedom, nature, and the great outdoors.

The first reference to long pepper comes from ancient Indian textbooks of Ayurveda, where its medicinal and dietary uses are described in detail. It reached Greece in the sixth or fifth century BCE, though Hippocrates discussed it as a medicament rather than a spice.

Among the Greeks and Romans and prior to the European rediscovery of the American Continents, long pepper was an important and well-known spice.

The ancient history of black pepper is often interlinked and confused with that of long pepper, though Theophrastus distinguished the two in the first work of botany.

Its flavour is much more complex than black pepper, reminiscent of spice blends like garam masala, or other Bumbu’s and curry’s more than a single spice. It has a hotter taste with sweet and somewhat earthy, gingery undertones.

Use long pepper as an intriguing substitute for regular black pepper (in smaller amounts due to its strong heat); you can always add more if you prefer.

A very close variety grown in Cambodia is the long red Kampot pepper.