Long pepper is one of two peppers in the Piperaceae family, relatives of Piper nigrum or black pepper, Indian Long Pepper (Piper longam) and Indonesian Long Pepper (Piper retrofractum). Both of these are quite similar to one another in culinary use. The fruits of these pepper plants are not small, round berries, like those of Piper nigrum, but 2.5-centimeter-long catkins or fruiting spikes. When harvested and dried, they taste similar to black peppercorns but are more pungent and sweeter. They do contain piperine, the same chemical responsible for the pungency of black peppercorns. This spice is almost unknown in European and American cuisine but is still in Indian, Nepalese, North African, Malaysian, and Indonesian cooking.
Estimated reading time: 5 minutes. If you’d like quick answers to your questions about long pepper, skip to the FAQ section at the bottom of the page.
The Long Pepper Plant and Fruiting Spikes
Long pepper grows on plants, like black peppercorns. These plants are fruiting vines similar to black pepper but are more resistant to diseases and easier to cultivate. They creep over small shrubs and rocks, or along the ground, but do not climb up trees like Piper nigrum. The fruits are catkin-like spikes containing numerous tiny seeds clustered around a central core, resembling little pincones. The fruits of Piper longam are harvested unripe and dried in the sun and, while they can be ground, they are usually used whole. Piper retrofractum fruits are harvested ripe, when they turn bright red.
Complex Flavor Profile
While piper longum has the same familiar pungency as black pepper, it has a much more complex flavor, with notes of clove, nutmeg, pine, and sometimes a bit of vanilla. It also can have a musky quality when heated, which may be disagreeable to some. By the late 1800s, it was considered an inferior, and even fraudulent replacement for black pepper, although agreeable to sell if labeled as “long pepper.”
Ancient Origins and Early Trade
The history of long pepper confuses those researching it, since in ancient records it is often confused with black pepper or Piper nigrum. It has been known in India since prehistoric times and is mentioned in early Sanskrit literature. It spread along spice routes even before black pepper and was therefore known to the Ancient Romans, who were also familiar with black pepper.
The Rise and Fall of Long Pepper in Europe
The early Europeans were also familiar with both versions of black pepper, but by the 15th century, black pepper had completely replaced long pepper. The spread of the chile or “chili pepper,” also sometimes called long pepper, hastened the demise of the piper longum’s use in Europe and even caused its decline in India. Although these two are nothing alike, the chile pepper is both easier to propagate and cheaper. This detailed history of the long pepper trade explains why it eventually fell out of favor in Europe.”
Pepper Doesn’t Grow On Trees
From around 400 BC, however, long pepper was prized by the Ancient Romans and Greeks and quite expensive. It was even considered superior to black pepper. While the Greek philosopher Theophrastus was able to distinguish long pepper from black pepper, the Roman naturalist Pliny, writing in the 1st century B.C.E, commented that pepper was as valued as gold and silver but was not clearly aware that long pepper and black pepper were two different plants:
Long pepper sells as 15 d. the pound, white 7 d., black 4d. Why do we like it so much? Some foods attract by sweetness, some by their appearance, but neither the pod nor the berry of pepper has anything to be said for it. We only want it for its bite – and will go to India to get it! Who was the first to try it with food? Who was so anxious to develop an appetite that hunger would not do the trick? Pepper and ginger both grow wild in their native countries, and yet we value them in terms of gold and silver.
Pliny spoke of both kinds of pepper as “it” and, although we cannot be sure, seemed to think that “pods” of long pepper and the “berries” of black pepper both came from the same plant.
Although you will not find long pepper in regular grocery stores, it is available in Indian grocery stores in both America and Europe, where it will likely be called pippali, the original source of our word pepper.
Culinary Uses For Long Pepper
In North India, Long pepper or pippali is common in vegetable pickles. It is also the main spice in nihari, a South Indian meat stew, and in Lentil curries. It is common in North African spice mixtures like the Moroccan ras el hanout and felfla harra as well as in Ethiopian stews. The Spruce Eats provides practical advice on how to use long pepper in modern dishes like lentil soups and roasted meats.
Medicinal Uses
Long pepper is also an important medicine in Indian systems of medicine like Ayurveda, Unani, and Sidha, where both the dried fruits and roots are used. It’s used in Ayurvedic medicine is over 4000 years old. It is used to treat chronic bronchitis, cough, cold, palsy, gout, rheumatism, and lumbago. It is also believed to be an antidote for snakebite and scorpion sting, among many other uses. 1Barth, Joe. Pepper: A Guide to the World’s Favorite Spice. United States, Rowman & Littlefield Publishers, 2019.,2Nybe, E. V.. Spices. India, New India Publishing Agency, 2007.,3Sercarz, Lior Lev. The Spice Companion: A Guide to the World of Spices: A Cookbook. United States, Clarkson Potter/Ten Speed, 2016.,4The Bloomsbury Handbook of Indian Cuisine. United Kingdom, Bloomsbury Publishing, 2023
Neither black peppercorns (piper nigrum) nor long pepper are related to Szechuan Peppercorns.
Frequently Asked Questions
What is the difference between Long Pepper and Black Pepper?
While both belong to the Piperaceae family and contain piperine for heat, long pepper grows in 2.5-centimeter-long fruiting spikes or catkins rather than small round berries. In terms of flavor, long pepper is typically more pungent and sweeter than standard black peppercorns.
Where is long pepper used today?
Although it is largely unknown in modern European and American kitchens, long pepper remains a staple in Indian, Nepalese, North African, and Indonesian cooking. You can often find it in Indian grocery stores labeled as pippali.
Why did long pepper fall out of favor in Europe?
By the 15th century, black pepper had mostly replaced long pepper in European cuisine. This decline was later accelerated by the arrival of chile peppers, which were much cheaper and easier to grow, eventually displacing long pepper even in its native India.
How do you use long pepper in cooking?
Long pepper can generally be used to replace black peppercorns in cooking, although its flavor is more pungent and sweeter. In North India, it is frequently used in vegetable pickles, lentil curries, and meat stews like nihari. It is also a key component in complex spice blends such as the Moroccan ras el hanout or Ethiopian stews.
What are the medicinal uses of long pepper?
In traditional Indian systems like Ayurveda, long pepper has been used for over 4,000 years. It is commonly used to treat respiratory issues like chronic bronchitis and coughs, as well as physical ailments like gout, rheumatism, and lumbago.
