Long pepper Fermented in salt

also: bengal pepper, stick pepper, piper longum, pipali

Description:
Long or 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.

This pepper fermented in salt is very rare and almost unavailable. Cambodian pepper comes from Kampot province and is grown by cooperatives in the coastal region. Like our Kampot pepper fermented in salt and our Sri Lanka pepper, it is produced in a special process. It is not preserved by drying or pickling, but by adding salt. As with conventional black pepper, it ferments here and develops its distinctive and complex aroma. The production method has the advantage that it remains soft and can be eaten in one piece and has no extraneous flavors besides the salt.

Long pepper is excellent with braised and grilled meats (even for marinade!), wine sauces and sweet and spicy dishes.

Usage:
This long pepper can be consumed without further processing. Ideally, cut it into fine pieces and add it at the end of the preparation or just before serving. Be careful it is much hotter than conventional pepper.
The pepper should remain soft. You should therefore store it in an airtight container. Not suitable for the mill.

Known dishes:
Indian pickles, Berbere - spice mix, Wat.

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

Harmonizes with:
Clove, Cinnamon, Cardamom, Chili, Ginger, Allspice

Origin:
Cambodia