Common Name: Long Pepper

Scientific Name: Piper longum

Editorial Note: This entry is part of The Culinary Compendium’s ongoing ingredient archive and will be expanded as new sources are examined.

History: The history of long pepper is often closely tied to the history of black pepper, as they share similar origins in the Western Ghats of southern India. The ancient Greeks and Romans knew of both types, however, they rarely distinguished between the two and are thought to have been used interchangeably.

During the Middle Ages, long pepper was often used across Europe and appears in many medieval cookbooks, including Le Viander and The Forme of Cury. However, it began to fall out of favor during the 16th century as the Europeans gained control over maritime trade routes making black pepper more accessible and therefore cheaper. It further faded into obscurity after the introduction of the chili pepper from the New World.

Uses: Long pepper can be used in the same applications as black pepper, as their flavors are fairly similar, with long pepper being described as slightly more complex.

Selection & Storage: Look for pepper that seems firm with an even dark brown to black color. Avoid spikes that appear pale or overly brittle. Whole spices are always preferred to ground as they retain their flavors for longer.

Store in an airtight container away from excess heat, light, and humidity.

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