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st_indonesia250.jpgOnce hailed by Romans as the ultimate peppery spice, wild Long Pepper soon disappeared into culinary obscurity with the agricultural domestication of their cousin, the modern peppercorn. Long pepper still inhabits the mountainous central highlands of Bali and is harvested from the wild forest surrounding the traditional coffee, vanilla and spice farms. The flavor of Balinese Long Pepper is deep and complex, simultaneously releasing an earthy pungency with sweet overtones of cardamom and nutmeg. The long peppers look like tiny cattails and once ground, roasted or simply snapped in two, they release an incredible floral bouquet. Use Balinese Long Pepper as you would black pepper, or incorporate it into recipes calling for black pepper for a more unique end product.

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  1. A complex, fruity pepper with a long finish. 5 Star Review

    Posted by on 25th Jan 2011

    I've been using long pepper for a few years and the product from this vendor is excellent.

    I like to use an "electric" pepper mill (Trudeau Graviti) but as the long pepper doesn't fit as is, I cut it into bits similar to the size of peppercorns, using a pet toenail clipper (dedicated to kitchen use, of course) as the long pepper fits perfectly in the "toenail" opening.

  2. Love the complex pepper flavors 5 Star Review

    Posted by on 30th Dec 2010

    These are delicious, complex, intense peppers. Yummy. I grind them in a mortar and pestle - they grind easily but do take more effort than the usual round peppercorns. But they are worth it in my opinion.

  3. Love these... 5 Star Review

    Posted by on 14th Oct 2010

    These are some of the finest peppercorns out there. They need to be ground in a spice grinder, but that is little effort for the extra flavor that comes from this product.

    Be aware, the pepper flavor is a bit more intense, but I love that.

  4. Balinese long pepper 5 Star Review

    Posted by on 25th May 2010

    I use this in my own blend of peppers,everyone who has tried it wants my recipe.I use it on most everything,especially on meats.

  5. very wintery 4 Star Review

    Posted by on 22nd May 2010

    I only use this for earthy, wintery things like stews, ragu, squash. Personally I like a brighter flavor in pepper but I can't find anything with this unique deep flavor.

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