HimalaSalt Organic Heirloom Long Pepper, 1.8-Ounce Grinders

Himalasalt’s organic heirloom long pepper is shade grown in bali and hand-harvested in the monsoon forest. Sustainably grown and harvested, our heirloom crops help to preserve the threatened regional biodiversity and traditional cultures of Indonesia, and are certified organic, kosher, and green-e. Packaged in a refillable, recyclable grinder. With delicious notes of cardamom, nutmeg, and a hint of chocolate aroma, this highly prized heirloom is exquisite ground heavily in melted garlic butter as a dip for steamed artichokes, works beautifully to bring out flavors in fish, game, and vegetable grills, and is heavenly in the most delicate sauces, soups, stews, and for flavoring clear broth. Hand-harvested from a protected source deep within the exotic and remote himalayas, himalasalt remains free of impurities, unlike refined table salt or salt from today’s widely polluted oceans. Himalasalt is primordial himalayan sea salt that comes from an ancient, pristine and protected source, free of pollution, containing a full spectrum of whole essential minerals and delicious flavor, good for you and the planet.

Quick facts

  • Pack of three, 1.8-ounce grinders (total of 5.4 ounce)
  • Sustainably sourced; vegan; organic heirloom long pepper
  • Product of USA

Top reviews

Long pepper may be the original caravan spice

When Columbus and Vasco de Gama sailed from Spain and Portugal in the late 1400s they were looking for sea trading routes to get “pepper” or spice. Spice had been carried west on the caravans for centuries and it was expensive. Since long pepper may be the original spice that supplied the name pepper (from Sanskrit) to round pepper and chili pepper I wanted to try it.

The flavor is far milder than black pepper. To get the same level of heat I had to use more than 5 times as much. No problem once I learned that but I didn’t expect it.

There’s far more to the flavor than the simple hot that I know from black pepper. This stuff really is a spice in the sense of added a complex and rich flavor to food. It’s a pepper in the sense of adding hot, but think of the intense heat of horseradish and the mild heat of most mustard preparations. In horseradish there are other flavors but the predominant feature is its type of heat. In mustard there is some of the same type of heat (look out for Indian mustard oil or a mustard mixed from powder just before use) but most preparations have a lot more to their flavor than that. Prepared mustard gets used as a condiment for that reason. To think of black pepper versus long pepper think of horseradish versus prepared mustard.

The flavor reminded me of Worcestershire sauce somehow. It’s not an accurate description of the subtle and rich flavor but it is the closest I can think of. Okay, maybe more like the least distant I can think of. Think of the difference between Worcestershire and soy sauce – It’s the part of that is different. I can tell it’s somehow related to allspice as well as to black pepper, but it also has some sort of deep rich aromatic flavor of its own that I have not had in any other spice. If you think cloves and allspice and cinnamon total two spices because of their overlapping flavors you’ll like the fact that long pepper brings something new to the table. The overlap with black pepper and allspice is not it’s primary flavor.

Because of the aromatic nature cooking it greatly reduces the amount of flavor it contributes. If you want to put it in before cooking experiment some and you’ll end up using it by the teaspoon. If you want to use it sprinkled on the food just before serving it’s a lot milder than black pepper so you’ll end up using maybe 5-10 times as much as black pepper but less than teaspoon amounts.

I bought it for the romantic history notions. I use it because it’s a nice spice that brings something different to the table. Not an oh-wow-more-please experience, but it is delicious and a hey-this-is-different experience.

ElvinWillet, NY