Caviar pepper whole

also: long pepper seed, poppy pepper

Description:
Long 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 seeds washed out of the overripe fruits are a completely new product and almost unknown in Europe. They taste somewhat milder than the whole Bengal pepper, but have a very similar aroma and, because of their small diameter of about 1 mm, are excellent as a "crunchy surprise ingredient" in savory dishes. The sweet-hot aroma is ideal for sweet-hot and sour-hot dishes and therefore excellent in combination with goose or duck. It is suitable for preparing dressings, as an uncrushed ingredient in chutneys and vegetable purees, and for flavoring lamb and mutton dishes.

Usage:
Caviar pepper can be used uncrushed and will soften again somewhat when cooked. It can also tolerate longer cooking times.

Aroma/Taste:
Sweetish-hot, peppery-warm.

Harmonizes with:
Mugwort, savory, coriander leaves, ginger, galangal.

Origin:
Cambodia