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Black long Kampot pepper
Black long Kampot pepper
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This long pepper is a hot, unripe pepper with a complex flavor. It is grown in the Cambodian region of Kampot, famous for its black pepper (Piper nigrum). This black long pepper is a versatile pepper for Southeast Asian and European cuisine.
< illustrations: red long kampot >
This Black long pepper is harvested from the Javanese long pepper (Piper retrofractum) which is grown in Cambodia in the same region where the famous Kampot pepper grows. It comes from the ripe fruit, which can be fiery red and resembles a chili pepper, but is not.
This long pepper is grown in forests, where farmers plant them. They take advantage of the shade of existing trees and the fertile, moist environment, so that fertilization and irrigation are not necessary. The plants bear fruit quickly and give more yield each year. After the third year, the plants are uprooted and replaced.
This Kampot pepper is one of the four types of long peppers that we have in the store. From Japan we also have the 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.
Smell and taste
This long pepper is quite sharp, especially for a pepper of this type. You will taste a palette of sweet citrus tones, but the spicy-woody scent of black pepper *) dominates. These are the most important flavors in long pepper:
- germacreen D *, spicy woody
- β-caryophyllene*, sweet spicy and woody
- 3-carene, citrusy
- D-limonene (dipentene), sweet orange flavor, found in modest amounts in nutmeg, mace and cardamom,
- α- and β-pinene *, woody woody pine odor, as in cumin, pine(cone), juniper and hemp
- β-myrcene*, spicy aroma, with notes of fruits (mango, grape, peach) and mint
- sabinene*, responsible for the woody, camphor-like taste of black pepper, among other things
- α-phellandrene*, pleasant citrus and woody pepper flavor
Usage
The easiest way to use long pepper is to cut or break the pepper into pieces and then grind or pound these pieces, for example in a coffee grinder that you have specially designed for grinding spices.
Use black long pepper in stews and in spice mixtures. It goes perfectly with red meat, lamb, duck, terrines, tuna and oily fish. In desserts, you prefer to use the red, ripe version.
Features:
- 100% pepper berries from the Piper retrofractum (Javanese long pepper)
- origin: Kampot region, Cambodia
Assortment
- available in glass and stand-up pouch (no test tubes)
- larger quantities on request
Gift wrapping
- The jar is available in a 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 your pepper shortly before use, and store any excess ground in a well-sealed jar.
- the whole or broken pepper is best used 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 closed packaging
- preferably store in a dark, dry and cool place
- at least good until May 2026 (05/26)
- This expiration date is an indication
Batch number
The batch number helps us trace which supply an item originates from. It is stated on the packing slip and the invoice
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