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Visually reminiscent of a baby pine cone, Long Pepper is not commonly used in American cuisine. Similar is flavor to black pepper, the Long Pepper also adds gingery, earthy sweetness.
Historically used for centuries in African, Indian, Indonesian and Mediterranean cooking, this spice was used in Europe until the early 1500's, where it was replaced by black pepper, grains of paradise or chile peppers for various reasons.
Try using in marinades, pickled vegetables or add to a soup like you would add a bay leaf. Grind these peppers like you would any other peppercorn in a standard peppermill. Pairs with anise, cardamom, coriander, juniper and rosemary.
