Cape long pepper (timiz)

This Cape long (bush) pepper is a sharp, ripe pepper with a complex flavor. The catkins are much longer than the catkins of the Asian long pepper. peppers, on average about 10 cm long.

Cape long pepper (Piper capense) is a perennial, evergreen climbing plant with broad green leaves. In shrub form, it grows 2 to 4 meters tall. The inflorescence is spike-shaped. During the rainy season, the small flowers become hidden beneath the scales, under which the seeds are also trapped during the winter. They resemble willow catkins.

The catkins contain round to oval seeds with a diameter of 2 mm. They are harvested whole in January, with the stalk attached, and are traded both fresh and dried. To distinguish this long pepper from the imported Indian long pepper peppers (temist or farenji timiz) this native pepper is called abesha timiz, or simply timiz.,

The Cape long pepper grows in a zone from West Africa to Ethiopia, and is also found in South Africa, hence the botanical name Piper capense. In southern Africa, it blooms The plant flowers from August to February and bears fruit from October to June. It can even bloom all year round if sufficient water is available.

In Ethiopia, capense grows alongside the Piper. also the Piper umbellatum, originally from South America peppersOort. Timiz is very popular in Ethiopia, in contrast to the South American pepper, which is hardly collected, let alone eaten. Incidentally, they are very fond of the Asian long pepper there. peppers, which are usually sweeter, and are imported in large quantities.

Most timiz in Ethiopia comes from the Bonga rainforest. For the farmers in Bonga, it is almost impossible to grow the peppers to dry in the sun, which does happen elsewhere. Sun drying takes ten to twenty days, depending on the number of hours of sunshine. The quality of sun drying is usually variable, because the conditions are difficult to monitor. . Usually the peppers therefore, after she to be cleaned, on a bed of wood and bamboo laid, to above to be dried over an open fire. This drying process takes but a few days, and takes place in a more controlled manner. The sun-dried peppers They are highly prized for their fresher color and more complex aroma, but rare.

Scent and taste

This long pepper is not very hot. The first impression you get of this pepper is that of a smoky, camphor-bitter pepper, a bit like the African cubeb or Ashanti pepper. Gradually, you also taste notes of tobacco and resin. These are the main flavor components:

• α and β-pine, woody pine scent, like cumin, juniper and hemp,
• sabinen, responsible for the woody, camphor-like flavor of black pepper, among others
• germacrene D, spicy woody
  
• α-cubeben, camphorous, like cubeb pepper,
• β-caryophyllene, sweet, spicy and woody
• safrole, sasafras aroma, also present in cinnamon and nutmeg,
  

Culinary use and preparation

Due to its intense flavor, the pepper is rarely used in Ethiopia. in itself, but in the spice blends berbere and mekelesha, a mixture of timiz, cinnamon, cloves, black pepper, nutmeg, black onion seed and black cardamom.

The simplest way to use long pepper is to cut or break the pepper into pieces and then mortar or grind these pieces, for example in a coffee grinder specifically designed for grinding spices.

Cape long pepper Pairs excellently with lamb, goat, fresh goat cheese (in combination with olive oil and green herbs), duck, game, and generally with dishes in which cinnamon, cloves, and nutmeg (ehuru) are (or can be) used.

Features:

• 100% peppercorns from the Piper Cape
  
• The spikelets are attached to the fine, long stalk.
• origin: Ethiopia

Aassortment

• available in glass (30 grams), stand-up pouch (various weight classes)
• larger quantities than shown on request

Save

• batch number **220283
• best before November 2027 (11-2027)

General advice

• Use long pepper whole or broken. When grinding the pepper, grind it shortly before use, and store any excess in a well-sealed jar.
  
• Whole or broken pepper comes into its own best in stews, giving the pepper time to integrate.