Once hailed by Romans as the ultimate peppery spice, wild long peppers soon disappeared into culinary obscurity with the agricultural domestication of their cousin, the modern peppercorn. In Bali however, long peppers still cover ancient earthen walls that ring the traditional homes of Balinese compounds. They climb lazily into the towering canopies of local Dugdug trees and the delicate fruiting spikes hang one by one at the end of glossy leaves; waiting to be picked for use in the kitchen or apothecary. Try grinding Long Pepper over meats and poultry before roasting or crack the peppers and add to sauces and soups. Using your Long Peppers - Manual grinding of Long Peppers is best if corns are first rough chopped.
- For best results with manual grinding use the William Bounds™ Multi-Purpose Mill.
- Electric spice mills are a great way to grind a lot of Long Pepper at once.
- Simply snap the Peppers in two and use as you would a bay leaf in any soup or stew.
- Mortar and Pestles are the traditional equipment of choice for grinding Long Peppers!
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