Long Pepper

[rebgold]

Does anyone have any recipes that use long pepper? Just got some assuming I'd be able to find plenty of recipes on Google but in fact I found a lot of information about it but not recipes.

[ChrisTaylor]

My spice encyclopaedia suggests looking to Indonesia for recipes. There are a few decent Indonesian books around, I think. Heard many good things about Sri Owen's book. Seen it avaliable cheap, too.

[rarerollingobject]

Indonesia is spot on. Here's an easy recipe for Beef Rendang that I've made before, though I made up my own rendang mix from another recipe:

recipe

[Wholemeal Crank]

I like to use long pepper in sweets, because it adds a fruitiness that is distinct from and in addition to the standard black pepper, although I think you could get a similar effect in a lot of cases with regular peppercorns plus cardamom:

Ginger icebox cookies with long pepper

Spice cookies with rice flour and coconut

Chocolate Ginger Pear Bread

I've also used it in some soups and sauces, curries. Haven't got any particular recipes to link to, however.

[andiesenji]

There is a very nice recipe on this page.

I agree that long pepper is good with sweets and it is also very nice with fruit and is heavenly on melons.

I tried some sprinkled over the apples for an apple tart and liked the result.

On another thread I posted that a good way to cut long pepper so it will fit into a mill is to use a pet toenail clipper - I have one just for this purpose (and for clipping long vitamin tablets into halves).

I have found recipes in my Roman cookbooks that specify long pepper as I believe it was more popular in Roman times and through the middle ages.

A mulled wine recipe is here.

[Wholemeal Crank]

Melons.....what a great idea! Will have to try that, may even break down and buy an out-of-season mellon to check it out.

Forgot one other favorite use: Hot chocolate with Thai Lime and Long Pepper

[drago]

There is a very nice pepper mix made of equal parts malabar, cubebe and long pepper created by Ingo Holland:

http://www.gourmet-versand.com/article500/schwarze-pfeffer-mischung-melange-noir-altes-gewuerzamt-ingo-holland.html

He suggests using it whenever you would black pepper, it goes especially well with lamb, beef and venison.

[Paul Bacino]

I find using a Mortar and Pestle works well, to help brake it down.

[andiesenji]

I find using a Mortar and Pestle works well, to help brake it down.

That works for me for coarse crushing but I prefer a fine, even distribution and I have the battery powered Graviti mills, so that's what I use.

I also like the idea of a blend of peppers (with or without other spices) but I simply blend my own as I rarely buy pre-ground pepper of any kind.

I have found that most pepper loses the more complex and fruity components within a couple of days of grinding. However, I have to admit that I am rather "picky" about such things and I also know that not everyone can taste the difference. It is entirely personal preference and if one gets a good result with a spice mixture, by all means use it.

[Adam Balic]

It is used in some Moroccan and Ethiopian spice blends. Well worth trying the latter Wat dishes as they are made using some interestingly different cooking techniques.

[Shel_B]

http://www.thenibble.com/reviews/main/salts/long-pepper.asp

I like this brand of pepper - they seem more flavorful and fresher than the long peppers I purchased from Frontier, which were recommended in another thread.

[Shel_B]

http://www.bigtreebali.com/recipe.html

Some more recipes ... not tried 'em yet.

[Paul Bacino]

http://www.thenibble.com/reviews/main/salts/long-pepper.asp

I like this brand of pepper - they seem more flavorful and fresher than the long peppers I purchased from Frontier, which were recommended in another thread.

I want to try that Long Pepper Steak in the link..

Thanks

[andiesenji]

I mentioned how I use long pepper in a mill, here's a photo of the pet nail clipper and some cut long pepper so you can see how it works.

It's a very simple solution.

I buy my long pepper from Salt Traders but have also purchased from L'Epicerie.

They carry a significant number of unusual and difficult to find items.

Their service is excellent.

Edited January 25, 2011 by andiesenji (log)

[Adam Balic]

It is worth noting that a lot of long pepper on the market is very poor quality. Good quality long pepper has a very complex, sweet aroma, when it is of lesser quality this is lost and it smells very musty.

[OliverB]

this thread reminded me of my long pepper, used some on blueberries with local honey last night, was quite delicious! It's really a nice pepper with very distinct flavor. Worth having and worth remembering having

edited to add: a pet nail clipper is quite possibly the oddest utensil I've seen in kitchen use! I'd probably use my pliers (for kitchen use only). But in the grinder I have it's just the long pepper pieces. Came with the grinder, which seems to be the same as any other spice with grinder contraption, but might not be. I don't know if long pepper would go through my regular grinder.

Edited January 27, 2011 by OliverB (log)

[andiesenji]

this thread reminded me of my long pepper, used some on blueberries with local honey last night, was quite delicious! It's really a nice pepper with very distinct flavor. Worth having and worth remembering having

edited to add: a pet nail clipper is quite possibly the oddest utensil I've seen in kitchen use! I'd probably use my pliers (for kitchen use only). But in the grinder I have it's just the long pepper pieces. Came with the grinder, which seems to be the same as any other spice with grinder contraption, but might not be. I don't know if long pepper would go through my regular grinder.

I have several of the "Graviti" battery mills made by Trudeau. Long Pepper does not work well in these because of the shape. I have no problems if I cut it into bits that are approximately the size of fairly large peppercorns - about the size of allspice.

[MikeHartnett]

http://www.nytimes.com/2010/07/11/magazine/11food-t-001.html

Haven't been able to get my hands on long pepper, but this recipe was great even without them. I imagine they'd be really good with the long pepper.

[Paul Bacino]

Mike,

I like that recipe link.. thanks!!

Paul