Cookaholics Bulletin Board

Not a hot pepper, but in the same genus as black pepper, Piper Longum is something I have seen mentioned somewhere (maybe in a gardening or seed catalog or forum?), but I never saw it in a recipe until I was thinking of making a dish from Pok Pok last night, and there was this ingredient I did not have! Naturally, I had to get some, but it took me a while to find it in its whole form - most places had it in powder or pills, as it is used medicinally, as well as in cooking. Given the places it is used (India, Malaysia, Indonesia, Vietnam, Thailand), I am surprised I have not seen it in any of those other Asian books I have...maybe they thought it would be too hard to get, and has only recently become available here?

I'll let you know what it's like, once I get it.

Dave,

It was trendy for a while ... I remember someone I met through the CI board who used to live in SF had some, and we used it in place of regular pepper to try it out. Didn't notice that it tasted a lot different ...

I remember it as a medicinal. Once upon a time it was available in old-school health food stores on the giant wall of Frontier herbs.

Thanks. I had a feeling it was going to taste very similar, and maybe this is why I had never seen it in recipes. Or maybe I saw it, and skimmed over it, thinking they meant long hots! LOL

We have a package of whole long peppers. They are too hot for our supertaster...

Tim

Really, Tim? Are you saying they have a higher dose of piperine than black pepper?

Every time I see "long pepper" my mind says "long pig."

And .... We're back to cannibalism.

Why is it always cannibalism?

Dave, I don't know what piperine is, but they are much hotter than telecherries or sarawaks.