Bengal longtail pepper whole

SHORT DESCRIPTION
The highest quality spice is guaranteed with S! Bengali pepper, also known as Bengal long-tail pepper, long pepper, jaborandi, or stick pepper. It's also incredibly versatile. For culinary enjoyment at its finest!

USE
Bengal peppercorns pair wonderfully with meat and fish dishes, as well as with spicy cheese and wine sauces. Its mild chili heat also pairs perfectly with savory-sweet combinations, making it a great addition to Asian and Indian dishes. It adds a pleasant, invigorating pungency to homemade spice blends. Bengal peppercorns even pair beautifully with fruits like pineapple or strawberries! However, Bengal peppercorns should be crushed and ground just before use to preserve their exceptional flavor for as long as possible and allow their delicate notes to fully develop in dishes.

GOOD TO KNOW
Bengal pepper is a specialty pepper that is particularly versatile in its uses: its intense spiciness comes through well in hot dishes, while in cold dishes its warm, sweet note, reminiscent of ginger, is emphasized. In the kitchen, it pairs excellently with meat, fish, cheese, and wine sauces, as well as with Asian and Indian dishes.

TASTE
Due to its high content of essential oils, it also tastes intensely spicy, invigorating yet pleasantly sweet; its smell is similar to that of wood and chilies.

PRODUCTION
Harvested in Indonesia, it's not just its elongated shape, reminiscent of hazel catkins, that makes it unique. Even the Romans prized this special Bengal pepper, but nowadays it's extremely difficult to find this exceptional pepper in top quality. That's why we at STAY SPICED! have strict criteria that the Bengal pepper must meet – only then is it packaged in our spice tins.