Long pepper

Poivre long

What it is

Pliny recorded that Rome paid more for it than for black pepper — its tiny catkins taste hotter, sweeter, almost of gingerbread. The chili’s arrival dethroned it into five centuries of obscurity, from which chefs and chocolatiers are quietly retrieving it.

In the kitchen

Grate it like nutmeg rather than grinding: its warmth loves poached pears, duck, and anything with brown butter.

Goes with

Pear Duck Beef Dark chocolate Honey

Same species

Ashanti pepper Black pepper Cubeb pepper Green peppercorn Hoja santa Lolot leaf

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