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Discover the distinctive flavour of Long Pepper, also known as Pippali , an aromatic spice traditionally used in Indian cooking and Ayurveda.
Long Pepper has a warm, earthy and slightly sweet heat that develops gradually on the palate. Compared with regular black pepper, its flavour is deeper and more complex, making it a wonderful addition to curries, soups, spice blends, herbal infusions and traditional recipes.
Naturally containing piperine and other plant compounds, Pippali has been valued for generations as both a culinary spice and an ingredient in traditional Ayurvedic preparations.
100% Organic Black Long Pepper (Pippali)
No additives
No preservatives
Whole natural spice
Curries & Stews: Crush or grind and add a small amount while cooking.
Herbal Tea: Simmer a small piece with water and other traditional spices such as ginger, cinnamon or cardamom.
Spice Blends: Grind and combine with other whole spices to create aromatic masalas.
Soups & Lentils: Add a small amount to dals, soups and warming savoury dishes.
Pickles & Chutneys: Use crushed Long Pepper to add warmth and a distinctive aromatic flavour.
Freshly Ground: Lightly toast on low heat before grinding to bring out its natural aroma.
Long Pepper, traditionally known as Pippali, is a spice with small elongated pepper-like fruits. It has been used in Indian cuisine and traditional Ayurvedic preparations for generations.
No. Although both have a peppery flavour and naturally contain piperine, Long Pepper has a more complex taste with earthy, warm and slightly sweet notes.
It has noticeable warmth, but the heat tends to develop more gradually than regular black pepper. Because its flavour is concentrated, we recommend starting with a small amount and adjusting to taste.
You can crush it using a mortar and pestle or grind it in a spice grinder. It can also be simmered whole or lightly crushed in soups, stews and herbal infusions.
Yes. Long Pepper is traditionally used in warming herbal preparations. A small amount can be simmered with water and spices such as ginger, cinnamon, cardamom or turmeric.
Absolutely. Try it in lentils, curries, soups, vegetables, marinades, spice blends, pickles and savoury dishes wherever you would normally use pepper.
It isn't necessary, but gently dry-roasting it for a short time can help release its aroma. Avoid overheating or burning the spice.
Store in an airtight container in a cool, dry place away from direct sunlight and moisture. Keeping it whole until needed can help preserve its aroma and flavour.
Yes. Pippali has a long history of use in traditional Ayurveda. Our description of this traditional use is for general informational purposes and is not intended to diagnose, treat, cure or prevent any disease.
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