Web Chef Review: Epicureal Long Pepper

Posted By Kimberly Turner on Jul 26, 2013 in Asian Food Recipes, Cooking Shows, Eastern European Food, Ethnic Foods, Featured, Food Finds, Great Cooking Products, Indian Food Recipes, Product Reviews, Reviews, What I Say About Food | 0 comments

Are you tired of Salt & Pepper?

Well, you don’t have to be…

I’ve been checking out the coolest salts & peppers lately, and this is no exception.

Check out this great cooking product – Epicureal Long Pepper.

Epicureal Long Pepper is not only unique enough be a conversation piece simply from its physical appearance, but the flavor and fragrance are very different than “regular peppercorns”.

Long pepper is actually a flowering vine, which is harvested for its fruit. The long pepper is the fruit of this vine in dried form.

Check out this webisode of “What I Say About Food” here:

This flower spike is power-packed with a spicy heat. Floral, but pungent with hints of cardamom or nutmeg, you would swear. To my nose, it had some scent of pine or camphor as well.

I dare say this is an “heirloom” pepper or sorts – it was all but forgotten until a new surge in foodie culture has expanded to explore this ancient spice.

It was widely used in European cuisine, in some Indian & North African dishes, but I’m into sparking excitement into this pepper, and into North American cuisine.

This pepper is also known as Indian Long Pepper or pippali.

Mentioned on the jar are suggested uses in wine sauces and fondues, in addition to fabulous soups, stews or casseroles.

You may use them whole in soups & stews, snapped in half to impart flavor into things like rice, or grind them up with mortar & pestle for all that good flavor to sprinkle on meats & vegetables.

I find it especially delicious on Sweet Potatoes.

Try it! You’ll like it! I know it.

I did not get this at my grocer. You can find it @: