One of the first peppers to make it to Europe, Indian long pepper grows on wild vines on the Himalayan foothills. Harvested prior to ripening and dried in the sun, long pepper delivers warm and spicy notes with aromas of cinnamon.
Long pepper pairs well with pastry preparations, sauces, stews and soups.
Although it fell into obscurity in the past few hundred years, long pepper has started to be rediscovered in fine cooking.
Chef Philippe's tip: Best used infused or grated with a Microplane.
Keep away from direct light and humidity.
Close the lid after each use to ensure the tub is airtight.
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