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Long pepper (Piper longum), sometimes called Indian long pepper or pippali, is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. Long pepper has a taste similar to, but sweeter and more pungent than, that of its close relative Piper nigrum – from which black, green ...
Spices are used in different forms: whole, chopped, ground, roasted, sautéed, fried, and as a topping. They blend food to extract the nutrients and bind them in a palatable form. Some spices are added at the end as a flavouring — those are typically heated in a pan with ghee (Indian clarified butter) or cooking oil before being added to a dish.
Piper retrofractum, the Balinese long pepper or Javanese long pepper, is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. This species is native to Java island in Indonesia.
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Long pepper (P. longum), is possibly the second-most popular Piper spice internationally; it has a rather chili-like "heat" and the whole inflorescence is used as the fruits are tiny. Cubeb (P. cubeba), also known as tailed pepper, played a major role in the spice trade.
Pepper, Ashanti, uziza, Edo Pepper, Guinea cubeb (Piper guineense) Pepper, black, white, and green (Piper nigrum) Pepper, Brazilian, or pink pepper (Schinus terebinthifolius) Pepper, Dorrigo (Tasmannia stipitata) Pepper, long (Piper longum) Pepper, mountain, Cornish pepper leaf (Tasmannia lanceolata) Peppermint (Mentha piperata)
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