Long pepper (pippali) delivers a layered pepper warmth that feels sweeter and more aromatic than black peppercorns. It brings earthy spice, subtle woody notes, and a slow-building heat that lingers elegantly on the palate. In liqueurs, it adds structure and intensity without harshness, pairing beautifully with citrus peel, ginger, cacao, vanilla, or dark spirits. Used sparingly, it creates bold, refined infusions with a memorable spiced finish.
Warm pepper heat, sweet-spicy aroma with hints of cinnamon and ginger.
Adds layered warmth and exotic spice depth beyond black pepper.
Crack lightly; 1–2 peppers per 1 L. Infuse 7–14 days in rum or brandy.
Cinnamon, ginger, vanilla, honey, citrus peel.
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