Long Pepper, or Piper Longum, derives from a flowering vine from the family Piperaceae. It is an unusually long-shaped pepper berry and a relatively rare spice that grows in Bali Indonesia and India. This long pepper berry is made up of small peppery fruits the size of poppyseeds, each around a central spike.
With a sweet musk-like aroma and flavour with a hit of peppery heat, Long Pepper is popularly used to flavour Asian clear soups and meat dishes. Its mellow pepper flavour is flecked with sweet notes of cinnamon, nutmeg, and cardamom.
Long Pepper is believed to be an aphrodisiac when consumed as well as useful in treating depression and anxiety. Like many other peppers, it can also be used to speed up one's metabolism and aid in digestion.
Long Pepper, or Piper Longum, derives from a flowering vine from the family Piperaceae. It is an unusually long-shaped pepper berry and a relatively rare spice that grows in Bali Indonesia and India. This long pepper berry is made up of small peppery fruits the size of poppyseeds, each around a central spike. Like black pepper, the long pepper is picked at peak ripeness and dried to be used as a spice. Its taste is similar to black pepper, however, has a much hotter and sweeter flavour. It is predominantly used in Indian and Malaysian cuisine, but can also be found in North African and Nepalese food. Before chilli was introduced to European cuisine, the long pepper was among the spiciest of the spices available.
100% dried Whole Long Pepper
Packed in Australia from 100% imported products
Other names or spelling:
Piper Longum, Indian Long Pepper, Pipli, Javanese Long Pepper, Piper retro fractum
Saffron is the world’s most expensive spice by weight. The saffron threads are the whole stigmas from the purple-flowered crocus. Its golden color can be imitated by cheaper spices such as safflower and turmeric. Saffron’s rich and delicate flavor is unable to be imitated. Saffron is widely used to color and flavor dishes in a variety of cuisines, including saffron rice, biryani, paella, risottos, and bouillabaisse.
Star Anise Ground is a dominant spice in Chinese five spice powder native from the southwest o China and used in many Oriental recipes. It can be mixed with other species to give an Asian seasoning to many dishes. It is considered an essential ingredient in Chinese duck and pork recipes. Its liquorice-like flavour is similar to that of aniseed and fennel. Star anise ground is more practical when using it as a spice rub and in baking. Ground star anise has a red-brown colour and is more versatile than star anise whole. It can be used in breads, pastries and in many desserts due to is unique, sweet and licorice flavour.
Black Pepper is picked from the flowering vine of the peppercorn plant and is the most pungent and flavourful variety of Pepper. Black peppercorns are picked green and then dried to 12% moisture content. The cracked form tends to be used in grinders and preserving meats. It has a woody flavour with a spicy heat. Pepper is used in all cultures and all types of cuisine. Also, it is known for improving digestion.
White Pepper is black pepper that has been soaked to remove the outer husk. It is hotter and less fragrant than black pepper. It is one of the most versatile spices, particularly used in European cooking so as to not blemish creamy white sauces with black specs of pepper.
Rosemary is a large Mediterranean shrub with needle-like leaves and with a strong lemony pine aroma and pungent flavour. It is mostly used in French, Spanish, and Italian cuisines especially when cooking lamb and chicken. It is a key ingredient in the French blend Herbs de Provence. It has many health benefits and also it has been used for medicinal purposes.
Tarragon leaves are one of the four fines herbs and a key ingredient in French cuisine. It is popular in European cooking due to its distinct appetite-pleasing taste. Tarragon herb has narrow, pointed dark green leaves which give a warm, minty anise-like aroma, reminiscent of anise or licorice flavour. Its sweet-tangy aroma with a slightly bitter taste is much liked in egg dishes, cream soups, poultry roast, mustards, or as a tarragon vinegar. Tarragon is an essential herb in Béarnaise and tartare sauce. However, it can easily dominate other flavours so should be added carefully. It is also rich in phytonutrients as well as antioxidants that help promote health and prevent diseases.