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Also known as: Indian long pepper, pippali, pipli, thippili
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Long pepper contains piperine, known for its potent anti-inflammatory and antioxidant properties. It's traditionally used in Ayurvedic medicine to support respiratory health, alleviate coughs, and enhance digestion by stimulating digestive enzymes. It can also improve the absorption and bioavailability of other beneficial compounds, such as curcumin.
Nutritionally, long pepper is similar to black pepper, both being low in calories when used in typical spice quantities. Per 100g, long pepper has about 290 calories, 11.5g protein, 65g carbs, and 3.5g fat. Its primary health benefits come from compounds like piperine, which it shares with black pepper, but often in different concentrations and with a distinct flavor profile.
Yes, long pepper is traditionally recognized for its digestive benefits. It's believed to stimulate the secretion of digestive enzymes in the pancreas, which can aid in breaking down food more efficiently and improving overall digestion. This can help alleviate issues like indigestion and bloating.
Yes, long pepper in its pure, whole form is naturally gluten-free. As a whole spice, it does not contain wheat, barley, or rye. Always check labels if purchasing ground long pepper to ensure no cross-contamination or added ingredients.
Yes, long pepper is a plant-based spice derived from the fruit of the Piper longum plant. It contains no animal products or by-products, making it suitable for a vegan diet. It's a natural ingredient from the plant kingdom.
When used as a spice in typical culinary amounts, long pepper is generally safe for diabetics. Its carbohydrate content is negligible per serving. While some traditional medicine suggests it may have benefits for metabolic health, it should not replace prescribed medication or dietary advice for managing diabetes.
long pepper is a versatile ingredient found in cuisines around the world. With 290 calories per 100g and 11.5 grams of protein, it's a nutritious addition to many dishes.
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Long pepper can be used whole, crushed, or ground. It's excellent in stews, braises, and curries, especially those with rich, savory flavors. It can also be infused into oils or vinegars, or used in spice blends for rubs and marinades. Grind it fresh for the best flavor and aroma.
Long pepper has a complex flavor profile that is hotter and more pungent than black pepper, with earthy, musky, and slightly sweet undertones. It often carries notes of nutmeg, cinnamon, and cardamom, offering a unique warmth and aromatic depth to dishes.
Store whole long pepper in an airtight container in a cool, dark place away from direct sunlight and moisture. This helps preserve its volatile oils and flavor compounds. Ground long pepper should also be stored similarly but will lose its potency faster.
Whole long pepper can last for several years, typically 3-4 years, if stored properly in an airtight container. Ground long pepper has a shorter shelf life, usually retaining its peak flavor for about 6-12 months before its aromatic qualities begin to diminish. It won't spoil, but its potency will fade.