Long pepper - sticks -, Balinese -, Bengali pepper, whole
Long pepper is also known as Bengali, Balinese, stick pepper, or Jaborandi pepper. It originates from India and Indonesia and was already prized in Roman cuisine. Don`t worry! The pepper`s heat lasts for a maximum of 5 minutes. The aroma is reminiscent of wood and chilies. The pods should be broken and ground or crushed in a mortar and pestle just before use. Tip: With its spiciness, long pepper pairs well with Asian, Indian, and sweet-and-sour dishes, or in spice blends.
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selection | Content (weighed) | Packaging | Price EUR
(Price / unit) | (fertility)
Availability | date of minimum durability
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