Long Pepper

Introduction to Long Pepper

The Java Long Pepper (also known as Pippali, Jaborand Pepper) is

Compared to Black Pepper, the Long Pepper has a deeper and sharper taste, it is also slightly sweet and has an aroma similar to that of eucalyptus / ginger. This distinct strong aroma makes them is often used in cooking strong flavoring dishes such as curries, stews, or dry rubs for red meat. Long Pepper could also be used for a myriad of other uses such when processed to medicinal drugs and could be used for anti ageing, aphrodisiacs, cure indigestion, asthma, lung ailments, and a lot more.

Our Long Pepper

We source our Long Pepper directly from the farming regions where Long Pepper are Indigenous to. To maintain its nutritional content, we use a sun - drying method to dry our Long Pepper. After the drying process, the Long Pepper will then be screened and put to a blower will will remove any remaining impurities/ foreign matter prior to packing. To increase the quality of the commodity we provide, We build close relations with the community of those regions by providing aid to local farmers on the standards of Long Pepper, holding occasional open discussions on new techniques and innovation of Long Pepper processing, and provide job opportunities to the local communities. While some are less likely to believe that doing the things mentioned above will increase the quality of final product - we say otherwise. Providing the farmers with education to understand the specifications needed for exports, the discussions are crucial in minimizing loss which could occur during the process, and providing job opportunities would mean receiving highly dedicated workers on top of fulfilling our values.

Long Pepper

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