Bengal long-tail pepper whole

SHORT DESCRIPTION
The highest spice quality is guaranteed with S! Bengal pepper, also known as Bengal long-tail pepper, long pepper, jaborandi, or stick pepper. It is also versatile in its uses. For enjoyment at the highest level!

USE
Bengal peppercorns pair wonderfully with meat and fish dishes, as well as with spicy cheese and wine sauces. Its mild chili heat also pairs perfectly with sweet-spicy combinations, making it a great addition to Asian and Indian dishes. It adds a pleasant, invigorating pungency to homemade spice blends. Bengal peppercorns even pair beautifully with fruits like pineapple or strawberries! However, Bengal peppercorns should be crushed and ground shortly before use to preserve their exceptional flavor for as long as possible and to allow their delicate notes to fully develop in dishes.

GOOD TO KNOW

Bengal pepper is a pepper specialty that is particularly versatile in its uses: its intensely spicy note comes across well in warm dishes, while its warm, sweet note, reminiscent of ginger, stands out in cold dishes. In the kitchen, it goes excellently with meat, fish, cheese and wine sauces, as well as with Asian and Indian dishes.

TASTE

Due to the high content of essential oils, it tastes intensely spicy, invigorating and yet pleasantly sweet; its smell is similar to that of wood and chilies.

PRODUCTION

Harvested in Indonesia, it is unique not only because of its elongated shape, which is reminiscent of hazel catkins. The Romans already valued the special Bengal pepper, but nowadays it is extremely difficult to get hold of this exceptional pepper in top quality. That is why we at STAY SPICED! have strict criteria that the Bengal pepper must meet - only then is it filled into our spice jars.