Long Pepper

Listing ID #4128136

The tiny berries, which merge to a single, rod-like structure which bears some resemblance to catkins (flowers of trees like hazelnut or willow).
Geographical Sources : The species Piper longum is of South Asian origin, whereas the closely related Piper retrofractum comes from South East Asia and is mostly cultivated in Indonesia and Thailand. The both species are often not clearly distinguished in the spice trade. 
Taste and Aroma : Hot and warm, with sweet overtones
Composition :
In trade, the pepper grades are identified by their origin. In India - The most important Indian grades are Malabar and Tellicherry (Thalassery). The Malabar grade is regular black pepper with a slightly greenish hue, while Tellicherry is a special product. Both Indian black peppers, but especially the Telicherry grade, are very aromatic and pungent. In the past, Malabar pepper was also traded under names like Goa or Aleppi. Cochin is the pepper trade center in India.
In South East Asia, the most reputated proveniences for black pepper are Sarawak in  Malaysia and Lampong from Sumatra/Indonesia. Both produce small-fruited black pepper that takes on a greyish colour during storage; both have a less-developed aroma, but Lampong pepper is pretty hot. Sarawak pepper is mild and often described fruity.
Composition :
The content of piperine (about 6%) is slightly higher than in balck pepper. On the other hand, long pepper contains less essential oil than its relatives (about 1%),