Long back pepper-garlic shrimp

Long black pepper is an ancient spice, most commonly known as Indian long pepper or pippali. It is from the plant Piper longum, and is related to the common round black pepper. History tells us it was the primary pepper used by the Greeks and Roman, making its way from India over long and dangerous trade routes. It was exorbitantly priced because of this. 

The molecule that we taste as peppery is called piperine. This molecule seems sharper and stronger in long black pepper because of how it interacts with the other elements in the pepper pod. This heat is mild at first, growing steadily with every bite. It is not as sharp as the heat of round pepper, but it lingers with a beautiful, rounded charisma, giving the pepper an earthy taste. 

Long black pepper can easily be substituted at your table, kept ready in your pepper grinder, and added to any dish that calls for black pepper. It is stronger in flavour, so you will use less of it, and the dishes will definitely taste better. 

This is a simple dish that highlights the black pepper. The shrimp are spicy, but they're subdued by the soft, plain idlis if you serve them with them. It can also serve as an aside on its own.

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Ingredients:

2 tablespoons oil

8 garlic cloves, finely minced

1 1/2 -2  teaspoons ground long black pepper

400 grams peeled and deveined shrimp, medium size

Salt, to taste

Lime juice

Method:

Heat the oil in a frying pan on medium-low heat. Add the garlic and let it fry until golden in colour, about 30 seconds. Add the pepper and give a quick stir. Follow almost immediately with the shrimp and salt. Stir-fry over medium heat until the shrimp are cooked through, making sure to toss them well in the spiced oil. 

Remove from the heat and drizzle with the juice of half a lime. Serve immediately as a side or on top of mini idlis.