long pepper


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long pepper

n.
1. Either of two shrubs or vines (Piper longum or P. retrofractum) of South and Southeast Asia, cultivated for their spikes of tiny pungent fruit that are used in dried form as a spice.
2. The whole or ground fruit of either of these plants.

[Ultimately a translation of Latin piper longum : piper, pepper + longum, neuter of longus, long.]
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.long pepper - slender tropical climber of the eastern Himalayas
genus Piper, Piper - type genus of the Piperaceae: large genus of chiefly climbing tropical shrubs
pepper vine, true pepper - any of various shrubby vines of the genus Piper
2.long pepper - plant bearing very hot and finely tapering long pepperslong pepper - plant bearing very hot and finely tapering long peppers; usually red
chilli, chilly, chile, chili, chili pepper - very hot and finely tapering pepper of special pungency
red pepper, cayenne, cayenne pepper - ground pods and seeds of pungent red peppers of the genus Capsicum
genus Capsicum, Capsicum - chiefly tropical perennial shrubby plants having many-seeded fruits: sweet and hot peppers
capsicum, capsicum pepper plant, pepper - any of various tropical plants of the genus Capsicum bearing peppers
References in periodicals archive ?
The resulting gin blends foraged fennel and California bay laurel with juniper, long pepper, rose petols, and ginger for floral and licorice flavors.
Credible sources said that food manufacturers do not use red chilli ,black pepper, long pepper in manufacturing of cayenne pepper, turmeric, salts and other spices in pure condition.
stylosa), coffee mangrove, tea mangrove, ginger, and Javanese long pepper were used to clarify their potencies.
It has been learnt from the confirmed sources that food manufacturers do not use red chilli, black pepper, long pepper and any of the plants of The Piperaceae (pepper family) in manufacturing of cayenne pepper, turmeric, salts and other spices.
Long pepper A dried pod (above) to grate over Indian and Indonesian food -- hot, sweet and spicy.
Chiliheads will find their favorite peppers well represented in this cookbook, but other heat sources are explored too, including galangal, horseradish, cubeb, long pepper, and the delightfully named grains of paradise.
Apricot provided a fruity counterpoint to the rich meat, while clove and, I think, Indian long pepper contributed singsong top notes which kept calling us back for another forkful.
"For example, we sell two hot chocolates - a Spanish one from 1685, flavoured with chilli and orange, and an 18th century English one, flavoured with long pepper, cinnamon and cardamom, which really changes the taste.
I chose to eliminate these flavor combinations and opted to bring some heat to these crispy rolls by utilizing the Indonesian long pepper I had lying around as well as freshly ground black pepper.
They were paired with a selection of peppers, including African malaguetta, Indian long pepper, and galangal--the strong spice now known mainly through Thai cooking, to flavor thin sauces often based on almond milk.