Cambodian Long Pepper
Long pepper (also known as Piper Retrofractum, pippali, Indian long pepper, and dei-phlei in Khmer) is from the same family as round pepper. It is usually dried and used as a spice or seasoning. Long pepper has a similar but more complex taste to its close relative Piper Nigrum - from which round black, red and white pepper are produced.
Our long pepper contains the same sweetness and floral qualities that distinguish Kampot pepper. But its heat will not overwhelm you. The flavor is fruitier, with hints of cinnamon, nutmeg and cardamom. Cooking with long pepper allows for much more creativity than regular round pepper.
Uses of Long Pepper
Commonly known for its medicinal benefits in both India and China, long pepper also has found its way into the culinary space as an alternative to black pepper, and a premium spice used for meat marinades and seasonings.
Long pepper is usually ground and used as a seasoning or spice. It outperforms as an exotic dry rub for your meats or as a final addition to any cooked vegetable or curry dish. It can be used as an alternative in any dish that takes round black pepper - especially if you’re looking for a flavor more welcoming than regular pepper.
Benefits of Long Pepper
Traditionally, long pepper has many medicinal benefits, such as: