|
Latin Names :
Piper Retrofractum Vahl
( Indonesian variety )
Piper Longum L.
( Indian variety )
H.S. Code : 0813.40.900
Long Pepper
Belonging to the Piperaceae family, Long Pepper consists of tiny berries which merge to a single , rod-like structure which bears some resemblance to the flowers of trees like hazelnut or willow.
The product has a hot and warm sensoric quality, with sweet overtones. Piperine, piper longuminine, sylvatine, guineensine, fifiline, cetostearol, methyl piperate and a series of piperine retrofractamides are reported. The piperine content is slightly higher than in black pepper. However, long pepper contains less essential oil ( only 1%) than the former.
Applications :
In India, Long pepper is used mainly in preparation of pickles ( achar ) as well as an intermediate in herbal health stimulants like 'chawanprash'. It also finds usage in ayurvedic drugs meant for arthritis among other items.
In Morocco, Long pepper is sometimes found in complex spice mixtures as 'ras el hanout'. In Ethiopia, Long pepper is found traditionally in meat stews together with black pepper, nutmeg and cloves and is especially used to flavour mutton dishes.
In Europe, Long Pepper was used before the now dominant black pepper and was ideal for Roman cuisine requiring two taste sensations giving both 'pungent' as well as 'sweet' characteristics.
|  |
|
