Piper longum, commonly known as Long Pepper, is a perennial, semi-woody vine native to the tropical regions of South Asia, including India, and Southeast Asia, particularly Java, Indonesia. It thrives in the understory of lowland tropical forests and along forest edges where it receives dappled sunlight. The plant can grow up to 4 meters in length and has a climbing habit, using its aerial roots to attach to supports. The Long Pepper produces small, inconspicuous white flowers that develop into elongated fruit spikes resembling hazel catkins. These fruit spikes are harvested before maturity, dried, and used as a spice. The fruits are known for their sweet, complex flavor and contain the compound piperine, which contributes to their pungency.

Long Pepper is valued for its culinary and medicinal properties. It is less common than black pepper but is still used in Indian, Nepalese, and Southeast Asian cuisines for its unique flavor. In cultivation, Long Pepper requires a warm, humid environment, consistent moisture, and well-draining soil. It prefers partial shade but can tolerate some direct sunlight. The plant is not commonly grown in home gardens but is of interest for its historical significance and potential health benefits. It has been used in traditional medicine for its purported anti-inflammatory and digestive properties. However, it is not widely cultivated outside its native range and can be difficult to find in general nurseries.CC BY-SA 4.0