Poivre long balinais

I was skeptical at first, but grinding a few of these over a simple stir-fry changed the whole dish—that warm, almost floral heat is unlike any black pepper I've tried. It's clearly earned its ancient Roman reputation, and I've already gone through half the bag in a week.

The little peppercorns look almost like tiny pine cones, and grinding them fresh fills the kitchen with a warm, resinous aroma that's totally different from regular black pepper. I've been sprinkling it over curries and even a simple scrambled egg, and that slow, lingering heat is exactly what the d

The heat builds slowly and then stays on your tongue for a good while, which makes it perfect for a rich curry. I've been sprinkling it over roasted veggies too and it adds a warmth that regular black pepper just doesn't have.