Long pepper / Bengal pepper, whole, Old Spice Office, Ingo Holland

Long pepper (Piper longum) is also known as jaborandi pepper. It has a sweet aroma and initially tastes like black pepper, but leaves a smoky, robust aftertaste. It is the longest-known pepper in Europe. A detailed description of the spice and the recipe for smoked salmon slab can be found in Ingo Holland`s book, *My Spices*. Uses: In its native India and Indonesia, long pepper is used whole in stews and pickles. Coarsely ground, it adds a suitable flavor to game, lamb, or smoked fish. Try infusing whole peppercorns in sauces or stews.