Long Pepper

Long pepper is a flowering vine in the family Piperaceae, native to India. It is closely related to black pepper and has a similar pungent flavor, but with notes of cardamom and nutmeg. The spice is made from the dried, unripe fruit of the plant, which are small, dark, and elongated.

Long pepper is used as a spice to add a warm, complex heat to foods. It is commonly found in Indian and Southeast Asian cuisines, often used in curries, marinades, and spice blends. Manufacturers use it to enhance the flavor profile of savory dishes, meats, and even some baked goods.

In the U.S., long pepper is generally recognized as safe (GRAS) by the FDA when used as a spice. It is a traditional culinary ingredient with a long history of use. International bodies like JECFA have evaluated piperine, a compound found in black pepper and related species, but specific evaluations for long pepper's health effects at typical dietary intakes are limited. Research is ongoing into the potential health benefits of compounds found in long pepper, but more studies are needed to confirm these effects.