Once hailed by Romans as the ultimate peppery spice, wild Long Pepper soon disappeared into culinary obscurity with the agricultural domestication of their cousin, the modern peppercorn. Long pepper still inhabits the mountainous central highlands of Bali and is harvested from the wild forest surrounding the traditional coffee, vanilla and spice farms. The flavor of Balinese Long Pepper is deep and complex, simultaneously releasing an earthy pungency with sweet overtones of cardamom and nutmeg. The long peppers look like tiny cattails and once ground, roasted or simply snapped in two, they release an incredible floral bouquet. Cut Balinese Long Pepper into 3 or 4 pieces and use in a grinder as you would black pepper, or add whole to soups, stews, sauces, and braised dishes. Delicious in curries, stir-fry, and Southeast Asian cooking.
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