Sqwertz wrote:
> isw wrote:
>
>> ... labeled as "Lindi pepper" in an Indian grocery.
>
>> Interesting taste. I've read that it's nice sprinkled on fruit.

I like it on cheddar cheese.

I bought some on line. I've used it for several months and I have about
half of the original shipment left. It came in bottles with grinders.
I tried it in regular pepper milled but it didn't work. Regular pepper
grinders are tuned to work with smaller corns.

I bought it for the history. Long pepper was probably used in Europe
during the centuries it was carried by camel caravan along the Silk Road
in what is not the Gobi desert through the Islamic republics, Kazhakstan
and so on until the road reached Europe. The other path was the small
Arab sailing ships. One goal during the age of European exploration and
colonization was to get better trade routes and cheaper pepper. They
planted the spherical black pepper all over the tropics in that era.
Long pepper fell into obscurity in most of the western world. Obscure
historical stuff, well pre-Renaisance, is one of my hobbies.

>> Now what else do I do with it? Seems that it might work as a component
>> for a marinade. Recipes, anyone?
>
> I find that it makes everything taste (and smell) like A-1 Sauce.

Exactly. Almost not even hot unless so much is used it coats the item.
I have no idea if A-1 has long pepper in it or if they deliberately try
to immitate the flavor of long pepper.

> I've used it mostly whole in slow cooked beef pot roasts. I also used
> some on home cured lamb and pork bacons with much less of that "A-1
> Effect", but not much effect otherwise.

I think it has more effect when ground onto the food immediately before
eating. When added before cooking it seemed like the aromatics all
escaped during the cooking process.

> I really don't think it's adds as much taste as it does smell. Love
> the smell of it dried/raw.