Bengal pepper whole

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