Long pepper
A pungent ancient spice, precursor to black pepper.
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Long pepper (Piper longum), also called Indian long pepper or pippali, is a flowering vine in the family Piperaceae cultivated for its fruit, which is dried and used as a spice and seasoning. Its taste is similar to black pepper but sweeter and more pungent. The fruit consists of many tiny fruits embedded in a flower spike resembling a hazel tree catkin, and it contains the compound piperine, which contributes to its pungency.
Scientific classification
- CladeTracheophytes
- CladeAngiosperms
- CladeMagnoliids
- OrderPiperales
- FamilyPiperaceae
- GenusPiper
- SpeciesPiper longum
Named by L.
Close relatives
Other species of Piper with a Codexery entry.
- Black pepper Piper nigrum
- Kava Piper methysticum
Sources: Wikipedia taxobox: Long pepper (CC BY-SA 4.0)
Where the long pepper has been recorded
Each dot is a place where the species has been observed and reported (191 records, half-degree grid) — not a modelled range. 86 inland records left out (institution coordinates).
Map: drawn by Codexery. Data: GBIF occurrence search (records CC0 / CC BY) · Natural Earth basemap (public domain)
Quick Facts
- Genus
- Piper
- Species
- longum
Facts from the source article.
Lore & Background
Long pepper was used in Greece as early as the sixth or fifth century BCE, though Hippocrates discussed it as a medicine rather than a spice. Among the Greeks and Romans, and prior to the Columbian exchange, it was a common spice. The ancient history of long pepper is often interlinked with that of black pepper (Piper nigrum). Theophrastus distinguished the two in his botanical work, while Pliny erroneously believed dried black pepper and long pepper came from the same plant.
Reader's Guide
Long pepper's significance lies in its role as a precursor to black pepper in European trade and cuisine. Round (black) pepper began to compete with long pepper in Europe from the twelfth century and had displaced it by the fourteenth. The quest for cheaper and more dependable sources of black pepper fueled the Age of Discovery. After the discovery of the Americas and chili peppers (called pimiento by the Spanish, using their word for long pepper), the popularity of long pepper faded.
Chili peppers, easier to grow in locations convenient to Europe, further displaced it. Today, long pepper is a rarity in general commerce but remains available in Indian and Nepalese vegetable pickles, some North African spice mixtures, and Indonesian and Malaysian cooking. It is the main spice of nihari, a meat stew from India and one of the national dishes of Pakistan.
Did You Know?
- The word 'pepper' itself is derived from the Sanskrit word for long pepper, pippali.
Frequently Asked Questions
What is Long pepper?
Long pepper is a climbing vine (Piper longum) in the Piperaceae family, cultivated for its dried fruit clusters that serve as a pungent spice and seasoning. It goes by several names, including pippali and Indian long pepper, in culinary and herbal traditions.
Where is Long pepper native to?
It hails from the Indian subcontinent, where it has been grown for cooking and traditional medicine for thousands of years. A close relative, Piper retrofractum, is native to Java in Indonesia.
More in Edible Fruits And Nuts
Sources
Compiled from Wikipedia and the sources listed below. Text from Wikipedia is available under CC BY-SA 4.0; this entry is adapted from it.
- Wikipedia: Long pepper (CC BY-SA 4.0).
- Occurrence records: GBIF (CC0 / CC BY). Basemap: Natural Earth (public domain).
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