It is very fragrant with a sweet and fruity, but not as strong as the black pepper level of spiciness.
You can crush them in a mortar and then in the coffee grinder. It can also be grating.
Unlike other peppers, it supports very well the heat prolonged.
It suggests, in particular, to complement the osso-buco, milk cheese, fresh goat, soups and winter soups. Now don't hesitate to put long pepper in all your meals, such as a pepper traditional. You can put the cobs whole (broken into two or three) in the fish en papillote, soups, or marinades for meats and in all of the dishes in sauce.
Finally, it is all the rage on the desserts ! Grate on your fruit (melons, strawberries, stewed...), chocolate, your pies, lemon, white cheese, chocolate cakes...