A rare variety, presenting a different range of aromatics from more common Asian varieties.
This pepper grows wild in East Africa, but is almost never seen outside of the continent. This crop was harvested in the wild coffee forests of Kafa, at a UNESCO biosphere reserve. In Ethiopia, long pepper is most often used in spice blends like Berberé, in meat stew (wett) and also as a traditional medicine. While it is, botanically speaking, a true “pepper”, it is considerably less hot. It is deeply aromatic, camphorous, and invigorating, but is less fruity and sweet than its Asian equivalent. Since it’s grown in a less than ideal climate for sun drying, long pepper is generally dried near an open flame, so it has a marked smokiness. Great in braises, be they poultry or fish, and with any kind of game meat.