I've acquired a large bag of ground Long Pepper to be used as a medicine but I understand that it is also used in cooking. Apparently it was most popular in Europe for a very long time, until black pepper, which is much cheaper to produce, replaced it.
Has anyone here ever used it in cooking? It is hotter than black pepper, with a sweetish edge, at least when you sniff it.
I have way too much and want to use it up. Thanx.
Has anyone here ever used it in cooking? It is hotter than black pepper, with a sweetish edge, at least when you sniff it.
I have way too much and want to use it up. Thanx.
