Long Pepper, or Indian pepper, is the fruit of a plant cultivated in India and Indonesia. It is used in Indian and Indonesian cuisine as a spice. The plant can grow up to 3 meters, thriving in shady places and tropical forests. The dried berries are used to prepare the seasoning.

The fruit has a spicier flavor than the well-known black pepper and is compared to chili. In Greece and among the Romans, it was known since ancient times. It is used either whole or ground in stews and sauces, as well as with meat, fish, and dressings.

Medicinal properties:

• Anti-inflammatory Properties: Reduces inflammation in the body.
• Antioxidant Properties: Protects cells from free radicals.
• Anticancer Properties: Reduces the risk of certain types of cancer.
• Digestive Support: Promotes good digestion.
• Antimicrobial Properties: Fights microbes and bacteria.
• Immune Improvement: Contributes to improving the body's immunity.

Tasty suggestions:

• Curry with Chicken and Long Pepper: Sauté pieces of chicken with creamy curry and chunks of fresh long pepper. Serve with white rice.
• Coconut Milk with Long Pepper: Heat coconut milk and add long pepper grains for an aromatic drink.
• Vegetable Curry: Sauté your choice of vegetables with curry and add long pepper for extra flavor.
• Thai Chicken Soup with Long Pepper: Prepare chicken soup with chicken, curry, and pieces of fresh long pepper.
• Dried Fruits with Long Pepper: Dry fruits and mix with ground long pepper and honey.