This article is adapted from the March 8, 2025, edition of Gastro Obscura’s Favorite Things newsletter. You can sign up here. As an undergrad Classics major, I first heard of long pepper as something the Ancient Romans ate. Scientifically known as Piper longum, this elongated cousin of black pepper tastes more complex, but carries a similar zing thanks to piperine, a different compound from the capsaicin that gives chilies their heat. Roman elites imported it from its native India as a luxury for spiced dishes and beverages. Today, you can…
