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GFM Exhibitor Products



PT Thea Universal Trade Hall: Hall 8 Stand: G8-48
The aroma is musky with hints of pine and chile pepper that’s gone a bit old. The flavor is rather reminiscent of black pepper, but becomes numbing and sharp afterwards. It’s highly recommended that you start slowly with long pepper as it can be a bit jarring. Speaking of jarring, long pepper is a unique way to perk up homemade pickles and preserves. For more immediate meals, add whole to stews and curries and fish out before serving; they’ll imbue the dish with a forest-like peppery kick.


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  • Spices, Herbs and Seasonings