Whole Pepper - Espig - 20x50g

Before black pepper became dominant on European tables from the 16th century onward, long pepper reigned in Mediterranean and Asian cuisines. Its characteristic elongated shape, obtained by drying the entire spike, concentrates complex aromas blending deep heat, woody notes, and a slight sweetness reminiscent of cinnamon. The French spice specialist Espig packages it in 50 g portions tailored for controlled rotation in professional kitchens.

In foodservice, long pepper lends itself to three distinct uses: infused whole in veal stock or cream, it imparts flavor without overpowering; coarsely ground at service, it enhances seared foie gras, roasted duck breast, or aged cheese platters; incorporated into dry marinades or artisanal charcuterie blends, it provides a recognizable aromatic signature. Its compatibility with sweet preparations also makes it a discreet ally for dark chocolate ganaches and red fruit coulis.

To build a cohesive pepper range, also explore the Whole White Epika Pepper in 20x100g for clear sauces and fish, or the Whole Black Pepper 500g Espig for everyday high-volume use.