Long peppers grow wild in Bali. Foragers spot the spiky cones among the jungle canopy; they look like little corn cobs. The flavor is clearly in the same family as what currently comes out of the pepper mill permanently ensconced on my dining room table. But there are some seriously interesting high notes and a sweet, round fruitiness that's really lovely. To use, simply crush it with a mortar and pestle (a hammer and clean towel can work fine if your kitchen's not quite fully equipped). Thai cooks use it a lot in soups and stir fries. Ben Ripple, our Balinese salt and long pepper connection, told me that one of his favorite dishes to make is salt-roasted baby potatoes spiced with long pepper, chopped red chiles and lemongrass.