Long pepper, sometimes called Javanese Pepper or Thippili, is rarely used in North American and European cooking, but it is a really interesting spice. It was well-known and important in ancient Greece and Rome, but today it's grown in India and Indonesia and used in Asian and African cuisine. Long pepper looks like long, skinny pinecones, and tastes like black pepper but with a unique earthiness and a numbing aftertaste. You can substitute it in any recipe calling for black pepper. You will need to have a spice grinder or mill if you're using it ground or adding it to a spice blend, but for stews or other slow-cooked dishes you can simply add a few to the pot and remove them before serving.