{"product_id":"long-pepper","title":"Long Pepper","description":"\u003ch2\u003e\u003cstrong\u003eWhat is Long Pepper, and where does it come from?\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eA blooming vine in the Piperaceae family, LONG PEPPER (Piper longum), also sometimes referred to as Indian long pepper or thippali. The plant is mainly grown for its dried fruit, which is used as a spice and flavoring.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe pepper's fruit is made up of numerous tiny berries, each approximately the size of a poppy seed, embedded in a flower spike resembling the catkin of a hazel tree. The fruits' spicy flavor results from the alkaloid piperine, also present in Piper nigrum.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eLong pepper is first mentioned in ancient Indian Ayurvedic texts, where its therapeutic and culinary properties are extensively discussed. It arrived in Greece around the sixth or fifth century BCE. However, Hippocrates only mentioned it as a medicament, not a spice.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003ePrior to the European discoveries of the American continents, long pepper was a significant and well-known spice among the Greeks and Romans.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eLong pepper was famous before the discovery of the American continent and the chili pepper, which the Spanish termed pimiento (using their word for long pepper). Chili peppers, some of which resemble long peppers in shape and flavor when dried, were more straightforward to produce in various European environments.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eLong peppers are now unusual in ordinary commerce. From ancient Rome through Renaissance Europe, long pepper was extensively used in kitchens alongside (and frequently mistaken for) regular black pepper. But long pepper was pushed out of the culinary spotlight by introducing chiles from the New World and the ascent of black pepper.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cb\u003eWhat does Long Pepper taste like?\u003c\/b\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eCompared to black pepper, it has a far more nuanced flavor that is more reminiscent of spice combinations like garam masala than a single spice. It has the heat and scent of black pepper but in a softer, more delicate sense, softened by the sweet undertones of nutmeg, cinnamon, and cardamom. In contrast to black pepper's sting, long pepper soothes the tongue and lingers with a tobacco-like coolness in the end.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eDue to their complexity, long peppers pair well with foods with distinctive, nuanced flavors, like springtime favorites like artichokes, asparagus, and mushrooms. These are best prepared simply with freshly ground long pepper added at the last end to maintain its flavor. In addition, long pepper is the ideal supplementary spice for salads and sweet foods at this time of year when mangoes are in season.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eLong pepper is simple to mill in a spice grinder. It can be used in place of black pepper when a sweeter, spicier accent is needed, either finely crushed or cracked.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eAdditionally, long pepper responds remarkably well to barbeque's smoky, lusty advances. Long pepper would be a great addition to any dry rub; pork, beef, and lamb go well with its garam masala-like spices. To add significant depth and tasty heat to your spice blends, think of it as the link between black pepper and chilies.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cb\u003eHow to use Long Pepper?\u003c\/b\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eDespite being a common element in European cuisines throughout the Middle Ages in spice blends like \"strong powder,\" long pepper is still used in some North African spice blends, Indian and Nepalese vegetable pickles, Indonesian and Malaysian cuisines, and some Indonesian and Malaysian dishes.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eLong pepper should be used like you would any other spice. It can be added to savory pastries, blended into soups, spiked into Southeast Asian noodle bowls or fried rice, and more.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eWhen using the long pepper in recipes that call for a smoother spice, grind it beforehand; otherwise, use it whole in heartier meals like stew or curry.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eDepending on the required heat level, long pepper can be substituted for other peppers one for one. In light of this, Indian long pepper has a milder heat than chili peppers, more of an earthy heat that permeates the palate and quickly evaporates.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cb\u003eAn easy yet fun recipe to try out with our Long Pepper:\u003c\/b\u003e\u003c\/h2\u003e\n\u003cstrong\u003eClassic Thai Chicken Fried Rice\u003c\/strong\u003e\n\u003cp\u003eThis is a fun and easy recipe for your next dinner. Classic fried rice with chicken and our Long Pepper will spice up your dinner table with its deliciousness. One to cook and enjoy together with your kids!\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eYou will need:\u003c\/b\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003e4 to 5 cups of cooked rice, preferably made a day earlier\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003e1 boneless and skinless chicken breast, cut into small pieces\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003e3 tablespoons of soy sauce\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003e3 tablespoons of chicken stock\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003e3 tablespoons of fish sauce\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003e1 tablespoon of lime juice\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003e1 teaspoon of granulated sugar\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003e1 long pepper, grinded\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003e2 to 3 tablespoons of vegetable oil\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003e4 spring onions, sliced with white and green parts, separated\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003e3 to 4 cloves of minced garlic\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003e1 red pepper, cut into thin slices\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003e5 to 7 fresh shiitake mushrooms, stemmed and chopped into small pieces\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003e1 small stalk of celery, thinly sliced\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003e1\/2 cup of frozen peas\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003e1 large egg\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eThai sweet chile sauce, for serving\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eDo so: \u003c\/b\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eUse a teaspoon or two of oil on your fingertips to separate clumps of cold leftover rice back into individual grains.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eOne tablespoon of soy sauce should be added to a bowl with the chopped chicken. Stir thoroughly and set aside.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eCombine the lime juice, sugar, white pepper, 2 tablespoons of leftover soy sauce, fish sauce, and chicken stock. Place aside.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eA wok or sizable frying pan should be heated at high or medium-high heat. Add the white sections of the spring onions, the garlic, and the chile after drizzling in 2 tablespoons of oil and swirling it around.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eAfter one minute of stirring, add the chicken. Stir-fry the chicken for 2 to 3 minutes, or until it becomes equally opaque.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eStir-fry the mushrooms and celery for 2 to 3 minutes, or until they are cooked (celery should stay crunchy). Add a little more oil if your wok or pan gets too dry.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eAdd the rice while maintaining high heat. Use a spatula or another flat cooking implement to stir-fry the rice, turning it gently as you go.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eAdd the stir-fry sauce gradually, 1 to 2 teaspoons at a time. Once all the sauce has been added, stir-fry for an additional 6 to 10 minutes.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eStir in the frozen peas after adding them. Then move everything aside to expose the pan's core.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eAdd the egg, stir-fry, and scramble it right away.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eStir-fry everything together for 2 minutes over high heat, or until the rice is fluffy and separates easily into grains.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eOnce the desired flavor is obtained, remove it from the heat and taste test. If necessary, add a little more fish sauce. Add a squeeze of lime juice if it's overly salty. Add the green onion pieces you saved on top. \u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eServe with Thai chile sauce on the side for those who prefer their food spicy.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eEnjoy! :)\u003c\/span\u003e\u003c\/p\u003e","brand":"SaltsUp","offers":[{"title":"Default Title","offer_id":24704863600740,"sku":"81longpepper","price":12.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0214\/8761\/6100\/products\/81long.jpg?v=1613379260","url":"https:\/\/www.saltsup.com\/products\/long-pepper","provider":"SaltsUp shop","version":"1.0","type":"link"}