Long Pepper Small

Origin & Story

Long pepper (Piper longum) was already a sought-after trade good in antiquity – known in Europe before black pepper had even established itself. This smaller variety comes from Indonesia, more precisely from the island of Sumatra, where it is harvested in traditional forest cultivation. Because of their smaller size the fruit spikes are especially intense in aroma – more compact, hotter and more concentrated than the classic Lampung pepper from Java.

Highlights

Small long pepper has a deep, sweet-hot flavour profile with notes of cinnamon, nutmeg, dried fruit and a hint of eucalyptus. The grains are harder and denser, which makes them excellent for long cooking times, dark sauces and braises. When crushed in a mortar or cooked along, they unfold a delayed, lingering heat.

Quality

Our small long pepper fruits come from traditional wild harvesting on Sumatra. They are harvested ripe, sun-dried and sorted in small batches at the manufactory – only aromatically dense, intact fruit spikes make it into the jar. No additives, all-natural, bold.

The best spices have always inspired me to create new dishes. Only the best is good enough to reach the very top – for you, in your kitchen. 100% natural. Just the way I use it myself, every day.

Tip from Tobias Funke

"Small long pepper is perfect for dishes that take time – I cook it whole in a bold red wine jus or a reduced meat stock. Its aroma develops slowly and binds with the sauce. I find it especially exciting with braised beef, lentils or as a finely crushed topping on pumpkin with browned butter."

Recommended use

• Braises, beef olives (Fleischvögel), roast jus
• Beef, lamb, game, pulses
• Pumpkin, mashed potato, fermented sauces

Recipe idea

Beef olives with long pepper & red wine jus
View recipe

Origin / Ingredients

Sumatra, Indonesia.
All ingredients are processed with craftsmanship at Manufaktur Funke.

Storage

Store in a dry place, away from light.