Java long pepper (also known as pippali, jaborand pepper, bengali pepper) has eucalyptus / ginger flavor, slightly sweet, deeper taste and more sharpness than ordinary black pepper.
It was used regulary in earlier times, but since black pepper and chilli began to spread widely and were also easier and cheaper to grow, Java Pepper is quite rare nowadays.
Long pepper 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 it´s 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 is often the pepper of choice in sweet recipes, for poaching pears or even making long pepper cream. Suitable for all foods that do not have deep and very appetizing flavors to lose their own flavor. Instead of using black pepper, because of the stronger taste it takes less to use.