Most kitchens stock black pepper, but one older pepper has a place in both Ayurvedic and modern cooking: long pepper. Here is what it is, how it tastes, and how to use it.
What Is Long Pepper?
Long pepper (Piper longum, also called pippali) is a flowering vine native to South and Southeast Asia. Its small, slender fruit spikes are dried and used as a spice. It is documented in ancient Ayurvedic texts and was a prized spice in Greek and Roman kitchens, long before black pepper became the everyday choice.
What Does It Taste Like?
Long pepper is related to black pepper, but the flavor is different: a slower, deeper heat with a sweet, earthy, slightly floral aroma that hints at nutmeg and clove. It tastes warmer and rounder than black pepper.
How to Cook with Long Pepper
- Use it anywhere you would use black pepper: soups, stews, rice dishes, and spice blends.
- Add a small pinch to golden milk, tea, or kadha.
- Finish dishes with a little at the end of cooking to keep the aroma bright.
For recipes, see our wild long pepper guide and our golden milk recipe.
Our Warm Wild Long Pepper
Warm Wild Long Pepper is a ground, single-origin spice from Meghalaya, in Northeast India. It comes in a one-ingredient powder that is ready to use. It is also one of the four spices in our Golden Immunity Medley.
Is Long Pepper Worth Trying?
If you like black pepper and enjoy exploring new flavors, yes. It is an easy swap that brings a warmer, more complex heat to everyday cooking.
