Used in Ayurvedic medicine for thousands of years, Pippali (a Sanskrit name for piper longum or piper retrofractum) is closely related to peppercorns but has a really unusual flavour that is deep and complex. It releases simultaneously earthy pungency with a tropical fruity note and hints of cardamom, nutmeg, ginger and aniseed. Intensely warming, Pippali is wonderful with fish and soft cheeses, spices up pickles, and brings vibrancy to soups and stews. Add it to season any food for an exotic flavour like no other spice can provide. It also makes a superb tisane… or teapot infusion!