Code
HCS8710
Weight
100 gm / 0.22 lbs
Material
Long papper
Availability
Available
Date Added
2012-08-29 13:31:41
Note : We used to sell this product 13 years ago so it may no longer be in our stock.
It is possible that we still have it with our suppliers but the price could be different from before.
Feel free to order. We will verify availability and inform you promptly.
It is possible that we still have it with our suppliers but the price could be different from before.
Feel free to order. We will verify availability and inform you promptly.
Safe Payment
We accept Paypal, Money Transfer, Bank Transfer
Confidence
Protection covers your purchase and personal data.
Worldwide Delivery
We ship Worldwide, except Russia.Shipping cost US$25.2 for upto 0.5 kgs
Hotline
Talk to help line for your question on 9841267335Long Pepper or Piper Longum is a flowering vine that is usually dried and used as a spice and as seasoning. Its fruits consist of many tiny fruits, each embedded in the surface of a flower spike that is very similar to a hazel tree catkin. These fruits contain piperine, an alkaloid that contributes to the spiciness of the pepper. Apart from its use as a popular spice, long pepper also contains several medicinal properties helpful in various health problems.
About spieces :
Nepal is a country known for its rich and diverse culinary traditions, which heavily rely on spices and herbs to create delicious and flavorful dishes. Here are some popular Nepali spices:
Timur (Szechuan pepper): Timur is a key ingredient in Nepali cuisine and is used extensively in both savory and sweet dishes. It has a unique and distinctive taste, slightly numbing and tingling, and is often used to flavor meat and vegetable dishes.
Dhania (Coriander seeds): Dhania is a popular spice in Nepali cuisine and is used to add a nutty and earthy flavor to various dishes. It is commonly used in curries and soups.
Jeera (Cumin seeds): Jeera is a spice with a warm, earthy, and slightly bitter flavor. It is commonly used in Nepali cuisine to flavor curries, soups, and chutneys.
Rai (Mustard seeds): Rai is a common ingredient in Nepali cuisine, and its seeds are used for cooking, pickling, and seasoning. It has a pungent and slightly bitter taste.
Masala (Spice mix): Nepali masala is a blend of various spices, including cumin, coriander, cinnamon, cardamom, and cloves. It is used to flavor various dishes, including curries, soups, and stews.
Jwano (Thyme seeds): Jwano is a unique spice found in Nepali cuisine and is used to add a distinctive flavor to various dishes. It is commonly used in meat and vegetable dishes and is also added to bread and dough.
Dhania patra (Coriander leaves): Dhania patra, also known as cilantro, is commonly used as a garnish and flavoring agent in Nepali cuisine. It has a fresh and citrusy taste and is often used in salads, soups, and chutneys.
Jimbu (Himalayan herb): Jimbu is a herb found in the Himalayan region and is commonly used in Nepali cuisine. It has a strong and distinct flavor and is used to flavor soups, stews, and curries.
These are some of the popular spices used in Nepali cuisine. They add depth, complexity, and flavor to dishes and are an essential part of Nepali culinary culture.
Dhania (Coriander seeds): Dhania is a popular spice in Nepali cuisine and is used to add a nutty and earthy flavor to various dishes. It is commonly used in curries and soups.
Jeera (Cumin seeds): Jeera is a spice with a warm, earthy, and slightly bitter flavor. It is commonly used in Nepali cuisine to flavor curries, soups, and chutneys.
Rai (Mustard seeds): Rai is a common ingredient in Nepali cuisine, and its seeds are used for cooking, pickling, and seasoning. It has a pungent and slightly bitter taste.
Masala (Spice mix): Nepali masala is a blend of various spices, including cumin, coriander, cinnamon, cardamom, and cloves. It is used to flavor various dishes, including curries, soups, and stews.
Jwano (Thyme seeds): Jwano is a unique spice found in Nepali cuisine and is used to add a distinctive flavor to various dishes. It is commonly used in meat and vegetable dishes and is also added to bread and dough.
Dhania patra (Coriander leaves): Dhania patra, also known as cilantro, is commonly used as a garnish and flavoring agent in Nepali cuisine. It has a fresh and citrusy taste and is often used in salads, soups, and chutneys.
Jimbu (Himalayan herb): Jimbu is a herb found in the Himalayan region and is commonly used in Nepali cuisine. It has a strong and distinct flavor and is used to flavor soups, stews, and curries.
These are some of the popular spices used in Nepali cuisine. They add depth, complexity, and flavor to dishes and are an essential part of Nepali culinary culture.
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