Indian Long Pepper - Piper longum - ดีปลี (dee plee)

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 Indian Long Pepper: A Spice with Depth

Indian Long Pepper - Piper longum - ดีปลี (dee plee)
Indian Long Pepper (Piper longum), also known as pippali in India, is a climbing vine native to India and Sri Lanka. Unlike its more common cousin, black pepper, long pepper has a more complex flavor profile, often described as a blend of black pepper, ginger, cinnamon, nutmeg, and cardamom with a sweet heat. 

 Appearance: 
  •   Dried long pepper resembles long, wrinkled spikes, about 2-5 cm long and 4-6 mm thick.
  •   It's available whole, ground, or preserved in brine.
Flavor and Aroma: 
  •   Long pepper offers a warming, earthy heat with hints of sweetness and woodiness.
  •   It's less intense than black pepper but adds a unique depth of flavor to dishes.
Health Benefits: 
  •   Long pepper has been used in traditional medicine for centuries for various ailments like cough, cold, fever, and digestive issues.
  •   It's also believed to have anti-inflammatory and antioxidant properties.
Indian Long Pepper - Piper longum - ดีปลี (dee plee)


Usage in Thailand
  •   While not as common as black pepper, long pepper finds its way into various Thai dishes, particularly in:
  •        Curry Pastes:  It adds complexity and warmth to pastes for green, red, and yellow curries.
  •        Southern Thai Dishes:  It's used in dishes like Gaeng Tai Pla (southern fish curry) and Khao Tom Khamin (spicy rice with turmeric and long pepper).
  •        Soups and Stews:  Long pepper adds a subtle heat and depth to broths and stews.
Tips for Using Long Pepper: 
  •   Whole long pepper can be broken into smaller pieces or ground using a mortar and pestle.
  •   Use it sparingly, as its flavor is more intense than black pepper.
  •   Substitute long pepper for black pepper in any recipe at a 1:1 ratio.

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