• Java Long Pepper - Indonesia
  • Java Long Pepper - Indonesia
  • Java Long Pepper - Indonesia
  • Java Long Pepper - Indonesia
  • Java Long Pepper - Indonesia
  • Java Long Pepper - Indonesia
  • Java Long Pepper - Indonesia
  • Java Long Pepper - Indonesia
  • Java Long Pepper - Indonesia
Java Long Pepper - Indonesia

Java Long Pepper

Indonesia

The long java pepper is distinguished by its spicy flavors between cinnamon and raw cocoa. It is very fragrant with sweet, floral, fruity and woody notes. An unknown pepper which is nevertheless the first to have been imported in Europe.

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€6.90
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Kitchen association

Meat, fish, sauces, stews and desserts.

Conditioning

Freshness Pack - DUO 09/2025

Origin - Plantations

Indonesia - Java

« Amazingly long, fragrant, spicy and complex java pepper. »
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What is long pepper from Java?

Java long pepper is the fruit of the Piper Longum, a vine pepper plant native to India. It belongs to the anacardiaceae family.

Today, it grows wild on the island of Java in Indonesia and in the Himalayas.

Java Long Pepper is the fruit of the Piper Longum, a liana that is about one meter long.

Did you know that? Java Long Pepper gets its name from its shape. These are not round berries, but kittens 2 to 4 cm long with scales like pine cones.


David Vanille's choice: I have chosen to present you a long java pepper with an original flavour that is less pungent and sweeter than Asian peppers. To be eaten grated, like a nutmeg, whole in a simmered or crushed dish.


Harvesting Java Long Pepper

Java long pepper is harvested before maturity. It will be dried in the sun until it darkens in colour. This can sometimes take on reddish shades.

Did you know that? There are over 2,000 species in the Piper family.


poivre-long-java-indonesie


The origins of the long pepper from Java

Java long pepper is native to the Moluccan archipelago in eastern Indonesia.

It is one of the first spices to be imported into Europe. In fact, the Indian name "Pippali" is the origin of the words "Pepper" and "Pepper".

Still little known, despite its predominant antiquity over other varieties of pepper, Indonesian long pepper is a rare pepper, traces of which can be found in Ayurveda.

The import of long pepper from Java ceased during the collapse of the Roman Empire. It was not until the end of the 19th century and the resumption of the spice trade that it regained its former success.


Other uses

The long pepper from Java has the same virtues as the peppers from Piper Longum. It is highly prized in Ayurveda, especially for its ability to increase Agni, which symbolizes digestion and metabolism.

It is also believed to have the following benefits:

  • It helps to fight against hypertension
  • It is good for muscle development
  • It is effective in treating asthma symptoms
  • It relieves cough
  • He's anti-stress

Anecdote: During one of my many trips to India, a Yogi master told me about the aphrodisiac benefits (only for women) of this spice. In the Kamasutra, it is said that a mixture made up of black pepper, long pepper and honey spread on his body makes it possible to "completely subject his wife to his will". With good hearing.


How to use long pepper from Java in cooking?

Indonesian Long Pepper has a very original aromatic palette, less pungent and even sweeter than other peppers from Asia.

Its very warm, sweet flavour, reminiscent of cinnamon, liquorice and green anise, is accompanied by a spiciness equivalent to classic black pepper.

Java long pepper can be eaten whole in brine or canned, grated and crushed. It is extremely complicated to grind.

It is one of the few peppers that can withstand long cooking.

It is an atypical, full-bodied and aromatic pepper which finds its place in your salty as well as sweet recipes. It goes perfectly with strong meats such as lamb and is an essential element in a marinade. Indonesian long pepper can also be added whole in a fish papillote.

Crushed, it spices up fried vegetables, soups and all your tomato-based preparations. It is also a pepper that goes perfectly with fresh cheeses, especially goat's cheese.

Tip: Want to surprise your guests? Place your java long pepper and a grater on the table. Your guests will be able to pepper their dish at their convenience.


Our recipe ideas with java long pepper

Want to discover the full flavour of Indonesian long pepper? Here is a menu that allows you to taste this amazing pepper.

The starter: Goat's cheese and zucchini wrapper

A light and tasty cheese starter! Double your cling film. Clean and make fine courgette spaghetti. Slice an onion and caramelize it. Place the courgette spaghetti in your papillote along with a little onion. Arrange a few pieces of fresh goat's cheese. Salt and grate some long pepper from Java. Add a little olive oil and some crushed and roasted hazelnuts. Bake in the oven at 180° C. Delicious!

The dish : Autumn Chestnut and Pumpkin Soup

A comforting soup! Clean your pumpkin and cut it into cubes. Slice your chestnuts and grill them over high heat, then cut them into small pieces. Chop a large onion. Fry your pumpkin cubes in oil. Add the onion. Cover with water and cook for 30 minutes. Add salt. Blend your soup. Serve the soup in hot bowls. Add a little crushed Java long pepper and sprinkle with chestnuts.

Dessert: Apple compote of character

Need an original compote for your pies or cakes? Add a little Java pepper to homemade compote. Spread it on your puff pastry with thin slices of apple and crushed almonds.


How do you store the long Java pepper?

Like all peppers, long pepper can be kept dry and away from light. Java long pepper is a hard pepper. Make sure that it does not soften by keeping it away from any source of moisture.

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Provenance
Indonesia
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4.8 /5

Based on 42 customer reviews

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Marianne S. published the 18/02/2021 following an order made on 11/02/2021

5/5

Pas encore goûté mais ca a l'air sympa

Gildas D. published the 18/02/2021 following an order made on 10/02/2021

5/5

Très bien

Caroline M. published the 09/02/2021 following an order made on 02/02/2021

5/5

Parfait

Alain D. published the 05/02/2021 following an order made on 28/01/2021

5/5

Un classique des amateurs de poivre. Celui-ci est particulièrement excellent

Elisa P. published the 02/02/2021 following an order made on 26/01/2021

5/5

jai déjà testé dans une ganache au chocolat pour des macarons, j'ai adoré ! il pique très peu mais parfume beaucoup

Jean-yves G. published the 30/01/2021 following an order made on 21/01/2021

5/5

bien

Océane S. published the 27/01/2021 following an order made on 17/01/2021

5/5

Très belle découverte, de beaux arômes et une épice qui va vite trouver sa place dans ma cuisine !

Nicolas S. published the 26/01/2021 following an order made on 14/01/2021

5/5

Parfait

Nadine G. published the 26/01/2021 following an order made on 13/01/2021

5/5

très bien

Sabine L. published the 08/01/2021 following an order made on 29/12/2020

5/5

Goût très puissant. Excellent pour les viandes rouges

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