Pippali aka Long Pepper
piper longum

days to maturity:
plant spacing: 1 plant per 3 square feet
sunlight requirements: 6-10 hours (partial shade)
look out for:
harvest notes: harvest as needed
seasons: fall, winter, spring, summer

Long pepper is a rare and ancient spice plant, closely related to black pepper but with an even deeper story. Native to India and Southeast Asia, it was once more prized than black pepper in ancient Greece and Rome, appearing in classical recipes and Ayurvedic texts. The flavor is similar to black pepper but warmer and more complex, with hints of cinnamon, nutmeg, and cardamom. In zone 10b, long pepper grows as a perennial tropical vine. It prefers partial shade or dappled sun, rich and well-drained soil, and consistent watering. The plant will climb readily if given a trellis, but can also sprawl naturally. Humidity and mulch at the base keep it happiest. In the kitchen, long pepper remains a hidden gem. It’s still used in Indian pickles, Indonesian satays, and Ethiopian berbere spice, and in medieval Europe it was a favorite before black pepper took over the trade. In Ayurveda, it’s called pippali, blended with ginger and black pepper in the famous trikatu mixture for digestion and circulation. For gardeners, long pepper is both a living link to culinary history and a way to grow one of the world’s oldest spices right at home.