Native to India and Indonesia, long pepper can be used in whole form, like bay leaves, or ground in a spice grinder or food processor. With a slightly fragrant smell and flavor, yet much more complex than black pepper, it is reminiscent of a spice blend than a single spice. It has a less harsh, more subtle heat to black pepper and is tempered by sweet notes of nutmeg, cinnamon, cardamom, allspice and pine. The finish lingers on the tongue with a slight coolness; where black pepper stings, long pepper balms.