On Jul 19, 10:06*pm, isw > wrote:
> ... labeled as "Lindi pepper" in an Indian grocery.
>
> Interesting taste. I've read that it's nice sprinkled on fruit.
>
> Now what else do I do with it? Seems that it might work as a component
> for a marinade. Recipes, anyone?
>
> Isaac

I found this just now:

Long pepper's complexity takes well to ingredients with unusual,
nuanced flavors, such as spring favorites like artichokes, asparagus,
and mushrooms. These are best cooked simply, with freshly ground long
pepper added at the end to preserve its flavor. In this time of
mangoes, long pepper is the perfect complementary spice for sweet
dishes and salads. Long pepper grinds easily in a spice grinder, and
can be used as a substitute for black pepper—either finely ground or
coarsely cracked—where a sweeter, spicier accent is desired.

Long pepper also takes exceedingly well to the dark, lusty inroads of
barbecue. Fatty 'Cue, a Malaysian-inspired barbecue joint in Brooklyn,
lacquers pork ribs with a sauce of fish sauce, palm sugar, and long
pepper. But long pepper would be a fine addition to any dry rub; its
garam masala-like flavors pair well with all manners of pork, beef,
and lamb. Treat it like the bridge between black pepper and chiles in
your spice blends to add considerable complexity and flavorful heat.

http://www.seriouseats.com/2011/04/s...an-indian.html

Looks intriguing....now I've got to go get some.