71. Long Pepper

  1. Mathew Attokaran

Published Online: 7 FEB 2011

DOI: 10.1002/9780470959152.ch71

Natural Food Flavors and Colorants

Natural Food Flavors and Colorants

How to Cite

Attokaran, M. (2011) Long Pepper, in Natural Food Flavors and Colorants, Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470959152.ch71

Author Information

  1. Plant Lipids Limited, Cochin, India

Publication History

  1. Published Online: 7 FEB 2011
  2. Published Print: 18 MAR 2011

ISBN Information

Print ISBN: 9780813821108

Online ISBN: 9780470959152



  • long pepper, recognized in Greece well before Christ;
  • long pepper plant, a slender, aromatic climber - seen in evergreen forests;
  • dried spikes, acrid - mildly thermogenic, carminative, expectorative, laxative and digestive;
  • dried long pepper, size reduction and steam distillation - essential oils with 0.7% yield;
  • deoiled spice extraction - mixture of hexane and acetone, giving a resin fraction;
  • oleoresin, greenish-brown, oily liquid - mild herbal aroma and weak and delayed hot taste;
  • long pepper and its extractives - in food, only mild hotness required;
  • berries, for treatment of respiratory tract diseases - as counterirritants and analgesic for muscular pain and inflammation;
  • ayurvedic therapy, mixture of black pepper, ginger, and long pepper forming trikatu - rejuvenating medicine;
  • long pepper - retaining its use in medicine


This chapter contains sections titled:

  • Introduction

  • Plant Material

  • Essential Oil

  • Oleoresin

  • Uses

  • Reference