The stuff I've had is noticeably sweeter, but with a nicer, lighter flavor. And yeah, theres really no better way to use it than with a spice grinder, but thats

The stuff I've had is noticeably sweeter, but with a nicer, lighter flavor. And yeah, theres really no better way to use it than with a spice grinder, but thats pretty much true of any dried spice. Im really curious what you mean by 'the interior'... did you try and put them whole into something? Anyhow, the quality/age/handling of the spice you get is very strongly going to determine whether or not you're getting the real deal. Spices can oxidize quickly. Anyhow, I think long pepper is fantastic and shines really well in certain applications ( mostly those where its really contrasted by food that doesnt already have a strong flavor profile, like, a hard boiled egg or mashed potatoes.)