Bengal pepper whole
The sweetly spicy aroma of Bengal pepper goes well with braised and grilled meats, wine sauces and sweet and spicy dishes. Especially in the Indian and Ayurvedic cuisine, the pepper is used.
€2.50
(€50.00* / 1kg)
Content:
50 g
(€5.00 / 100 g)
Product number:
10071050
Product information "Bengal pepper"
also: long pepper, stick pepper, piper longum, pipali
Description:
Bengal pepper has been known in Europe since the opening of trade routes from northern India in the 4th century BC and was considered superior to black pepper in ancient times. The sweetly pungent aroma refined numerous dishes in the Roman Empire. Today, Bengal pepper is mainly used in Indian and Ayurvedic cuisine.
Bengal pepper is excellent with braised and grilled meat (also for marinade!), wine sauces and sweet and spicy dishes.
Usage:
Bengal pepper can be used instead of black pepper. Either cook the pods as a whole or crush them a bit and pound them in a mortar, or grind them in a grinder.
Known dishes:
Indian pickles, Berbere - spice blend, Wat.
Aroma/Taste:
sweetish-hot, peppery-warm.
Harmonizes with:
Clove, Cinnamon, Cardamom, Chili, Ginger, Allspice
Origin:
Indonesia
| Alphabetical: | A - C |
|---|---|
| Aroma: | peppery, spicy/hot, sweetish |
| Shape: | whole |
