Long pepper, also known as pippali or pipli, is a potent variety of pepper, distinguished by its catkin-like shape and size. It has dry wood aromas, with strong eucalyptus flavours in the mouth – delicious with red meat in particular, and good at holding its own in strongly-flavoured dishes like a curry or a tagine.
Long pepper can be finely crushed in a spice grinder, cracked in a pestle and mortar or added whole to sauces to infuse its flavours. This is no delicate seasoning, but it can be mellowed – either by cooking in a stew, tagine or curry – or simply by toasting in a dry pan before grinding. It’s often the pepper of choice in sweet recipes, for poaching pears or even making ‘long pepper cream’.
|Standard - Hermes ?||£3.50 or free when you spend £35|
|Express - DHL ?||£6.95 or free when you spend £75|
|Age-Verified - Parcelforce ?||£6.95 or free when you spend £75|
|Next working day by 12pm - Parcelforce ?||£9.95|
|Saturday - ParcelForce ?||£9.95|
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