Black long <tc>Kampot</tc> pepper

This long pepper is a sharp, unripe pepper with a complex flavor. It is grown in the Cambodian region. Kampot, famous for its black pepper (Piper nigrum). This long black pepper is a versatile pepper for Southeast Asian and European cuisine.

< illustrations: red long kampot >

This Black long pepper is harvested from Javanese long pepper (Piper retrofractum) which is grown in Cambodia in the same region as the famous Kampotpepper grows. It comes from the ripe fruit, which can be fiery red and resembles a chili pepper, but is not one.

This long pepper is grown in the forests, where farmers plant them. They utilize the shade of existing trees and the fertile, moist environment, so that no fertilization or irrigation is necessary. The plants bear fruit quickly and yield more each year. After the third year, the plants are uprooted and replaced.

This Kampot pepper is one of the four kinds of long peppers which we have in the shop. From Japan we have the equally Javanese long pepper from Ishigaki Jima - currently not available - and from Vietnam the Indian long pepper (Piper longum) from Dak Lak - Binh Duong, and the Cape long pepper (timiz) from Ethiopia.

Scent and taste

This long pepper is quite hot, especially for a pepper of this type. You taste a palette of sweet citrus notes, but the spicy-woody aroma of black pepper *) predominates. These are the main flavourings in long pepper:

• germacrene D *, spicy woody
  
• β-caryophyllene *, sweet, spicy and woody
• 3-carene, citrusy
• D-limonene (dipentene), sweetish orange flavor, occurring in modest amounts in nutmeg, mace, and cardamom,
• α- and β-pinene *, woody pine scent, as in cumin, pine (pine cone), juniper and hemp
• β-myrcene *, spicy aroma, with notes of fruit (mango, grape, peach) and mint
• sabinene *, responsible for the woody, camphor-like flavor of black pepper, among others
• α-phellandrene *, pleasant citrus and woody peppersmake

Usage

The simplest way to use long pepper is to cut or break the pepper into pieces and then mortar or grind these pieces, for example in a coffee grinder specifically designed for grinding spices.

Use long black pepper in stews and in spice blends. It pairs perfectly with red meat, lamb, duck, terrines, tuna, and oily fish. For desserts, it is better to use the red, ripe version.

Features:

• 100% peppercorns from Piper retrofractum (Javanese long pepper)
  
• origin: region Kampot, Cambodia

Assortment

• available in glass (45 grams) and stand-up pouch (no test tubes)
• Larger quantities on request

Gift packaging

• The jar is available in tasteful gift packaging, consisting of a cube box filled with black tissue paper.
• For an overview of our gift packaging, please refer to the gift packaging section.

General advice

• Use long pepper whole or broken. When grinding the pepper, grind it shortly before use, and store any excess in a well-sealed jar.
  
• Whole or broken pepper comes into its own best in stews, so that the pepper has time to integrate,
• Add ground long pepper to your preparation at the very last moment.

Save:

• save your long pepper in sealed packaging
• preferably store in a dark, dry and cool place
• best before May 2027 (05-2027)
• This expiration date is an indication.

Batch number

The batch number helps us trace which supply an item originated from. It is listed on the packing slip and the invoice.