Specialty salts from exotic locations have been popping up in even mainstream shopping baskets lately and now they have their match in these long peppercorns from Bali, Indonesia.
About the length of your little toe and the width of a narrow drinking straw, these peppercorns resemble dried miniature cattails. Their aroma and flavour is more floral and nuanced than a regular black peppercorn with hints of fruit, allspice, nutmeg and cardamom — making them the perfect pepper to grind up to accent a saucy pot of curry. However, the base notes are quite similar to normal black peppercorns so these longer versions can be used in place of your regular pepper quite easily, too. Just be sure to add it sparingly since the heat of Bali long peppercorns can sneak up on you!
How do you use a Bali long peppercorn? Although you can grind them in a spice mill or using a mortar and pestle to make a fine powder to dust over food, they also can be added whole or halved lengthwise to long simmered recipes like soups, sauces and stews.
Are you fussy about your pepper? Do you grind it fresh for recipes and at the table or do you buy it pre-ground in a jar?