Long Pepper
Ancient Spice. Distinct Heat
Didwaniya Group exports high-quality long pepper, a unique spice prized for its earthy heat and complex flavor, once treasured in ancient trade routes. Carefully sourced, sun-dried, and cleaned, our long pepper is supplied in whole and powdered forms to global buyers in the culinary, Ayurvedic, and herbal industries.
Long Pepper (Piper longum), also known as Pippali in traditional Ayurvedic medicine, is an ancient spice native to India and Southeast Asia. It is a flowering vine closely related to black pepper (Piper nigrum) but distinguished by its unique elongated fruit — typically 2 to 4 cm long, resembling small catkins or cones. The surface is rough, composed of tiny fruitlets fused together, and the color ranges from grayish-brown to dark brown once dried.
India remains a key producer and exporter of long pepper, especially from regions like Kerala and the Northeastern states, where it has been cultivated and used since Vedic times. Indian long pepper is known for its superior quality and is widely used in Ayurveda, culinary traditions, and herbal supplements globally.
Characteristics
Taste: Hot, sharp, and earthy with a complex flavor profile that combines sweet, spicy, and musky notes; more pungent than black pepper
Appearance (Structure): Long, cylindrical spikes (2–4 cm), resembling catkins or miniature cones; rough and bumpy surface composed of tiny fused fruits
Smell: Aromatic, warm, and spicy with hints of nutmeg, cardamom, and cinnamon
Mass fraction of moisture, %, not more than: 12.0
Volatile oil content, %, not less than: 1.0
Color: Dark brown to black when dried
Application
Long pepper has a wide range of uses that span across culinary, medicinal, and therapeutic domains. In the culinary world, long pepper is used to add deep warmth and aromatic complexity to various dishes. It is often ground or broken into pieces before being added to curries, stews, pickles, and spice blends. Its heat is more enduring than black pepper, making it suitable for slow-cooked dishes. In European medieval cuisine, long pepper was once more widely used than black pepper and was considered a luxurious and exotic spice.
Storage conditions
Store in dry, clean, well-ventilated warehouses free from pests, at a relative humidity of no more than 75% and a temperature of no more than 20°C.