Long Pepper | Pippali | पिप्पली

Origin: Indigenous to the Indian subcontinent, Long Pepper, often simply called 'Pippali', has been a treasured spice and medicinal herb in ancient Indian scriptures. Its elongated, catkin-like shape distinguishes it from common black and white peppers.

Best Quality Origin: The Himalayan region, particularly the foothills and the warm, humid regions of Northeast India, are renowned for cultivating the finest Long Pepper with an intense flavor and therapeutic qualities.

Flavor & Aroma: Far richer than its black pepper cousin, Long Pepper offers a sweet heat, coupled with earthy undertones and a mildly spicy finish. Its scent is deep, resonant, and reminiscent of spices like nutmeg and cinnamon.

High-Quality Grades: Superior quality Long Peppers are deep brown to black, slightly wrinkled, and remain firm to touch. They should be free from mold, excessive dryness, or brittleness.

Uses in Cooking: A celebrated spice in Ayurveda, Long Pepper is also used in traditional Indian dishes, especially in slow-cooked recipes where its intricate flavor can unfold. It's often found in pickles, spice powders, and traditional curries.

Health Benefits: Revered in Ayurveda, Pippali is believed to rejuvenate the respiratory system and enhance digestion. It's also recognized for its ability to balance the three doshas: Vata, Pitta, and Kapha.

Zaycca Tip: To unlock the full flavor spectrum of Long Pepper, it's best to grind or crush it just before use. Its nuanced taste can elevate even the most familiar Indian dishes to gourmet levels.