Type - Whole, Cracked, Powder
Quality - Conventional, Steam Sterilized (ST)
Long Pepper/ Piper longum Moisture : 14% Impurity : 0.2% max Color : Brown to black Cultivation Type : Natural Packing : 25 kg / bag Drying Process : Oven Dry Certificate provide : Fumigation , Phytosanitary and Origin country Capacity : 100 MT / monthly Shelf life : 12 - 18 months Origin : Indonesia.
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Long pepper (Piper longum), sometimes called Indian long peppercorn or tippali, is a flowering vine in the family Piperaceae. Long pepper is usually dried and used as spices.
Long pepper (Piper longum), sometimes called Indian long pepper or thippali, 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 is also known as pippali and is a very unique spice to have in your arsenal. It is the fruit of the piper lognum and unlike many other fruits and spices, it is more beneficial to your health when it is still unripe. It is dried under the sun, in slight shade, and then used. This pepper, also called Indian long pepper, is widely used in Ayurvedic medicine. It has various health benefits.
Long pepper / Java long pepper (also known as pippali, jaborand pepper, bengali pepper) has eucalyptus / ginger flavor, slightly sweet, deeper taste and more sharpness than ordinary black pepper. Specifications: Origin Indonesia Moisture : 6% - 7% Impurity : 1% - 2% Term of payment : TT, LC at sight Port of Loading (POL) : Semarang, Indonesia
Long Pepper
Colour : Brown Moisture : 14% Admixture : 1% Packing : Jute Bag/PP Bag Origin: Madura
Originating in South East Asia, Long pepper is a close relative of the black pepper plant and currently grown and cultivated in Bali, India and Thailand. The fruit of the pepper consists of many minuscule fruits, each about the size of a poppy seed, embedded in a flower spike. Long pepper is similar in taste to regular black pepper, but has a higher heat level and has a subtle sweet, cardamom like undertone in its flavor. The word pepper itself is derived from the Sanskrit word for long pepper, pippali. Crack a Long Pepper in half and use it as you would a bay leaf in any dish, being sure to take the pepper halves out before serving. They also can be chopped into small pieces and loaded into a peppermill or coarsely ground with a mortar and pestle. For a finer grind, use an electric spice or coffee grinder. Try using in place of regular black pepper.
