Ingredient Spotlight: Long Peppers

Long peppers are the dried fruit of a flowering vine native to Indonesia and Java. Long peppers have been cultivated since ancient times and were used by the Romans to flavor food. After the discovery of the New World and chile peppers, the popularity of the long pepper declined.

Long peppers today are still used in Southeast Asian, Indian, and North African cooking, but is rarely found in European cuisine.
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When long peppers are snapped in half or roasted, they release a fragrant aroma. Before grinding in a spice mill, chop them up first. They are found in Indian and Asian grocery stores, and online.

(Image: World Pantry)

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