I took a
cooking class in Italy a few years ago and not only learned to make homemade pasta
and focaccia bread but was introduced to a pepper called long pepper. What is
long pepper? Well, as you can probably guess from the name it’s called that because
the peppercorns are fairly long – some are about two inches long. Tastewise, it
has less heat than regular pepper. It’s more fragrant too. After we got home
from Italy we tracked down long pepper online (I am not sure I have ever seen
it in a store).
Over time,
it has replaced common black pepper at my house. I like it better because it’s
more mellow and flavorful than regular black pepper. I also like that is does
not have as much heat.
One thing to
know, due to the large pepper corns you’ll need to break them up a bit before
they go into your pepper grinder. I use a mortar and pestle do to this. You could
also put the long pepper into a plastic bag and hit it with either the smooth
side of a meat cleaver or a hammer wrapped in a towel.
Have you
ever tried long pepper?
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