Once upon a time, before black pepper became the undisputed king of spices, there was another—more complex, more aromatic, and far more coveted. Long pepper (Piper longum), with its warm, layered heat and hints of cardamom and nutmeg, was the true jewel of the ancient spice trade. Revered in India, sought after in Rome, and transported along the fabled Silk Road, long pepper was once worth its weight in gold.
Yet, like so many treasures of the past, it faded into obscurity—replaced by its now-ubiquitous cousin, black pepper. Today, it lingers in the shadows of history, waiting to be rediscovered.
A Spice Fit for Emperors and Apothecaries
Long pepper’s story begins in the Indian subcontinent, where it was cultivated as early as 1000 BCE. It appears in the Atharvaveda and Charaka Samhita, esteemed in Ayurveda for its medicinal properties—believed to aid digestion, boost vitality, and even act as an aphrodisiac.
When the spice caravans set forth from India, long pepper travelled to Persia, Mesopotamia, and eventually the Greco-Roman world. The Romans were obsessed with it—Pliny the Elder noted that long pepper was more expensive than black or white pepper. Roman cooks infused it into spiced wines, sprinkled it over roasted meats, and ground it into sauces.
By the Middle Ages, it was a staple in European kitchens, appearing in medieval manuscripts alongside cloves, saffron, and cinnamon. Long pepper found its way into the kitchens of the Mughals, the apothecaries of Arab physicians, and the monastic gardens of medieval Europe.
The Spice Routes & Silk Road Legacy
Long pepper’s journey was one of intrigue and ambition. It was carried across the Silk Road, traded through Persia, and sailed by Arab merchants to the bustling markets of Venice and Constantinople. The Venetians, who controlled much of the spice trade, ensured that long pepper remained an exotic luxury, available only to the wealthiest.
Yet, with the rise of European sea exploration in the 15th century, the Portuguese and later the Dutch and British sought direct access to spices. Black pepper, which was easier to cultivate and transport, began to take precedence. By the 18th century, long pepper had all but disappeared from European kitchens—its once-glorious reign forgotten.
A Lost Flavour Waiting to Be Revived
Despite its decline in the West, long pepper never vanished completely. In India, it remains an essential part of traditional spice blends like Trikatu and is still used in Nepalese, Thai, and Indonesian cuisines. Its flavour is deeper than black pepper, offering a slow-building heat with complex floral and woody notes—making it perfect for both sweet and savoury dishes.
With the modern resurgence of ancient and heirloom ingredients, chefs and spice enthusiasts are once again embracing long pepper. It pairs beautifully with honey, chocolate, game meats, and even spirits like whiskey and spiced rum.
Try Wild Spiced Cookies (Long Pepper) recipe…
