Each flower contains small black spikes*. It is a relative of the species Piper Nigrum.
With naturally occurring dominant "campfire" fragrance; the Smoked Long Peppercorn tastes similar to Black Pepper, but has more heat and an almost earthy, sweet overtone.
For centuries it was quite popular in Mediterranean, African, Indian, and Indonesian cooking. The smokiness of this pepper pairs perfectly with beef and pork and sliced tomatoes.
AROMA: Campfire, earthy, woodsy, and musty
ORIGIN: South Africa
PACKING SIZE: 1.01 oz. (100 ml Grinder Jar)
*The shape and size of this Peppercorn may vary depending on harvest
The Smoky Long Peppercorn is one of those spices that you try once, and reach for again and again. It’s addictingly piquant and has a tantalizing smokiness that will have you putting it on everything. While you might initially think that a smoked peppercorn is limiting in its versatility, it’s actually quite the opposite. The depth and complexity of this particular peppercorn is wide, and includes notes of dried fruit, sweet cinnamon and clove, as well as earthy umami nuances. The smokiness itself is not over pronounced and instead of adding an intense bonfire flavor to your creations – adds instead a lovely implication of having been grilled over a wood fire.
Long pepper has a bit more heat than traditional round peppercorns. They’re rich with complex undertones of warm spices and woodsy nuances. The gentle addition of smoked makes the final flavor palate that much more interesting. The Smoky Long Peppercorns can be paired with a myriad of ingredients, from light salad greens and spring vegetables, to heartier stews and braises. It can even be paired with dessert! Things like rich chocolate, dark caramels, coffee, and tropical fruits would all benefit from a little crack of Smoked Long Peppercorn.
There are a couple different options for using this strangely shaped spice. It can be snapped or cut into small pieces that will fit nicely into your manual or electric spice grinder. Alternatively it could be roughly ground in a mortar. If you want to use it in a truly authentic manner, store the peppers whole and grate them with a microplane into the dish. Doing this a la minute will help the spice retain its volatile oils and therefor flavor and aroma. Lastly, if you’re working on a sauce, stock, or braise, the peppercorn can be dropped in whole, used to infuse flavor, and removed later. We think this exquisite pepper would be wonderful on braised lamb shanks with mole, or for a lighter preparation cracked over a salad of shaved summer squash with lemon and nice olive oil. It would make an incredible addition to grilled pineapple with salted caramel, or even a rich coffee chocolate cake.
The possibilities are endless with this amazing spice, and we can’t wait for you to discover your favorite way to use it!