CATALEYA African long pepper comes as small dried pepper spikes, to be crushed or ground at cooking time. Woodier and less pungent than classic black pepper, it flavours simmered meats, marinades and sauces. 100 g bag.
What is African long pepper?
African long pepper is the dried fruit of a climbing pepper vine of the genus Piper, native to West and Central Africa. Depending on the source, it corresponds to the species Piper guineense, known as Guinea pepper or Ashanti pepper, or to the closely related species Piper capense. It differs from classic black pepper, Piper nigrum (from which Penja pepper also comes), through its small elongated spikes grouped in strands, rather than round berries. Its taste is woodier and smokier, with a less pronounced heat than black pepper.
How to use it?
Crush or grate the spikes just before cooking to preserve their aromas: with a mortar, a pepper mill or a microplane. It seasons simmered meats, poultry, fish and marinades, and infuses deeply into long-cooked dishes. Add it at the start of cooking for simmered dishes, or at the end of cooking for a more pronounced note and to preserve the most delicate aromas.
What to pair it with?
African long pepper is also sold under the brand NUMBER ONE. It pairs well with NUMBER ONE fefe pepper or NUMBER ONE maniguette in a homemade blend for rice and vegetables. The African spices and condiments range brings together the other peppers and chillies in the catalogue.
Product information
- Brand: CATALEYA
- Net weight: 100 g, dried spikes
- Origin: West and Central Africa; country of production not disclosed by the supplier
- Allergens: see the label of the product received
- Storage: away from light, humidity and heat, in an airtight container
