|Need more than 10 KG?|
Zizira Dried Piper Longum is sourced from the southern slopes of the pristine hills of Meghalaya.
Farmers here use traditional methods of cultivation and spikes of dried Piper longum are handpicked. It is harvested at maturity when it turns dark green in colour and dried in the sun before storage.
Piper longum is a popular spice of Meghalaya. It is known as “Pippali” in Sanskrit and in our local language khasi, it is known as “Sohmarit khlaw”.
It is referred to as long pepper as the fruits are long and slender and look a little like dried green chillies as the spikes on its surface looks like a rough-skinned version of chilli peppers.
This product is not only a native of Meghalaya, but it is also a solid insurance policy for the farmers of Meghalaya.
Our Long pepper is sourced directly from Pynursla, Meghalaya and it has a bitter, spicy and warming taste which is perhaps due to the presence of volatile content such as piplatine, piperlonguminine, piperine and other unique chemical components.
These phytoconstituents are responsible for producing distinctive aroma, flavour and health benefits.Note: This product is brought to you from the farms, unprocessed and in its purest form.
Our Long pepper can last for twelve months if it is properly stored. It does not get spoilt, but it will start to lose its potency with time and will not flavour or show its benefits as intended.
Here are a few simple steps to follow in order to keep your Long pepper fresh for a longer duration.
Long pepper was once widely used in cooking, even in ancient Rome, to induce a pungent taste to various dishes.
There seems to be a renewed interest in this spice for its unique flavour and taste. The taste lingers in the tongue. While black pepper stings, long pepper soothes. The spikes of long pepper are ground or broken into coarse pieces and added to soups, stews, roasts, and curries.
It imparts complex mix of flavours like the earthiness of nutmeg, sweet note of cardamom and cinnamon, the spiciness of chillies, the heat of black pepper and a slight tongue-numbing taste, somewhat like that of winged prickly ash
Its bitter, spicy, and warming taste is perhaps due to its volatile, fragrant oils and alkaloids like piplatine, sesenine and pipla-sterol.
In northeast India it is also used to spice up pickles and preserves, giving them a distinctive aroma and flavour.
Over the years, we have developed good relationships with ethical farmers who provide us with pure and great quality products.
Our team travels to the most isolated and remote villages to source the best ingredients.
The extra mile
The fruit contains piperine, steroids, glucosides, pipelartine and piperlonguminine.