Long pepper (Piper longum) is a spice that's older than black pepper and still hard to find. It comes from a flowering vine in the same plant family as black pepper, native to India and Southeast Asia, and it makes small, dark, catkin-like fruits that are dried and used whole or ground. This guide covers how it tastes, how to cook with it, and where to get it.
Shop Warm Wild Long Pepper: Ground, Single-Origin from Meghalaya (from $12)
What Is Wild Long Pepper?
Wild long pepper is also known as pippali. Whole, the pods look like small dark catkins. Ground, it tastes sweeter and more floral than peppercorns, with a heat that arrives slowly and stays.
A Forgotten Spice With a Rich History
Long pepper was highly prized in ancient Greece, Rome, and India, and for a time it was worth more than black pepper. As black pepper became cheaper and easier to get, long pepper faded from most kitchens. It's now finding its way back into home cooking.
Flavor Profile
Wild long pepper has an earthy, rounded warmth that lingers longer than black pepper, with hints of cinnamon, cardamom, and nutmeg. It works especially well in anything warm and sweet, such as chai, mulled drinks, and golden milk, where black pepper can taste too sharp.
Good in:
- Curries and stews
- Pickles and marinades
- Spice rubs
- Chai, teas, and warm drinks
Recipe Spotlight: Turmeric Quinoa Chickpea Bowl
This quinoa chickpea bowl is a mix of protein, veggies, and herbs, finished with the earthy warmth of long pepper. A teaspoon of Golden Lakadong Turmeric gives the dressing its golden color, and Natural Makhir Ginger ties the flavors together.
Ingredients:
- 1 cup cooked quinoa
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 cups chopped vegetables (broccoli, carrots, zucchini, or any combination)
- 1/4 cup chopped fresh herbs (cilantro, parsley, or a mix)
- 1/4 cup crumbled feta cheese (optional)
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt to taste
- Freshly ground Warm Wild Long Pepper or black pepper, to taste
- 1 teaspoon Golden Lakadong Turmeric
- 1/2 teaspoon Natural Makhir Ginger
Instructions:
- Cook the quinoa according to package instructions.
- Preheat the oven to 400°F (200°C). Toss the chickpeas with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 15 to 20 minutes, until crispy.
- Combine the quinoa, roasted chickpeas, and chopped vegetables in a large bowl.
- Whisk together the remaining olive oil, lemon juice, salt, pepper, turmeric, and ginger. Drizzle over the bowl and toss to coat.
- Garnish with fresh herbs and feta, if using.
Tips: Swap in brown rice or farro for the quinoa, add bell peppers, cucumbers, or cherry tomatoes, and use 1 teaspoon dried herbs if you don't have fresh.
How to Use Wild Long Pepper
- In spice blends: add to garam masala or chai masala for a warming kick.
- As a pepper substitute: use anywhere you'd use black pepper and want something rounder.
- In warm drinks: stir into chai, golden milk, or mulled drinks.
- In pickles and chutneys: add for layered flavor.
Start with a small pinch, since the heat builds slowly.
Where to Buy Wild Long Pepper
Warm Wild Long Pepper is a single-origin spice from Meghalaya, ground with nothing added, so the aromatics stay intact. It ships across the US from Humble Origins Superfoods.
