Feature:
The shape of the pickle is different from that of ordinary peppercorns. It is usually a long strip-like structure.
The more traditional black or white pepper is less common.
It is documented in some old cookbooks.
Taste and smell:
Its flavor is more complex than regular pepper, with layers of sweet, spicy and slightly bitter.
Has a mixed woody, earthy and fruity scent.
Origin:
China
Cooking dishes:
Common in Indian and Southeast Asian cuisine, especially in curries and stews.
Can be used to prepare meat and fish dishes, as well as some unique desserts.
Long pepper was also a commonly used spice in medieval European cuisine.
Applicable dishes:
Curry, meat dishes, braised beef tendon, barbecue, stew, marinated seasoning, spicy hot pot, seafood, rice porridge, fish soup, dessert
**Wanpo has a place in cuisine due to its unique taste and shape. Although less common in modern cuisine, it still has its importance in classical and traditional cuisine. It can be used whole or ground into powder to add flavor and depth to dishes.