Long Pepper (Bi Bo)
松ぼっくりのような黒胡椒！？肉の旨味を底上げする古代スパイス
Description
A pepper family spice relative of black pepper, looking like a 'slender pinecone' or 'horsetail'. Less stimulatingly spicy than black pepper, possessing a sweet, woody, exotic aroma. Treasured in Chinese cooking as a secret ingredient in 'Lu Shui' to erase meat greasiness and refresh the aftertaste.
Classification: Ultra Hardcore, Spice, Medicinal, Bi Bo, Long Pepper, Black Pepper, Meat Dishes, Secret Ingredient
Shops selling Long Pepper (Bi Bo)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Dried unripe fruit spikes of Piper longum(Long Pepper)
Instructions
- [Typical Uses]
- [Lu Shui Secret Ingredient]: Toss 1-
- pieces into giant pots braising pork or duck. Erases meat greasiness and makes the broth aroma three-dimensional.
- Grind and mix into spice blends for skewers (mutton skewers).
Learn more Substitutes, pairings, tips
Key spices
Like black pepper with added cinnamon/nutmeg sweetness; a deep woody heat
Substitutes at Japanese supermarkets
Mix whole black peppercorns with a dash of cinnamon to approximate aroma
Pairing
Lu Shui (All Master Stocks) / Mutton Skewers / Meat Braises
Trivia
Before black pepper spread globally, this Bi Bo (Long Pepper) was traded as a 'premium spice' in Ancient Rome and China via the Silk Road. An unavoidable spice for understanding the depth of Chinese broth.
Eating tips & etiquette
The aroma is very strong; over-adding makes it smell medicinal. For home cooking, 'half to one piece' per braise is plenty. Almost the exact same plant as 'Pipachi' sprinkled on Okinawa Soba.
Allergen
None