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Monday, July 22, 2013

New Product Alert: Javanese Long Pepper

Throughout history, Javanese Long Peppers were used in the Far East interchangeably with the more common black peppercorns. Javanese Long Peppers became less widely used in the West as Chiles became more popular mainly because they were easier to produce.

Javanese Long Peppers, from Java, Indonesia, are a little hotter than black pepper and more complex in flavor. You will not find many recipes calling specifically for them, however, this is one of those forgotten treasures that begs for experimentation.  Try the long peppers in a marinade or stew. Just throw a few in and remove after cooking.  Some folks even put them in their spice grinders or mills and sprinkle on their favorite foods. Isn't fun to try something new?

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