Black long Kampot pepper
Black long Kampot pepper
This long pepper is a sharp, unripe pepper with a complex flavour. It is grown in the Kampot region of Cambodia, famous for its black pepper. This black long pepper is a versatile pepper for Southeast Asian and European cuisine.
< illustrations: red long kampot>
This black long Kampot 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 bright red and resembles a chili pepper, but is not.
This long pepper is grown in the forests, where farmers plant it. They take advantage of the shade of existing trees and the fertile, moist environment, so that no fertilization and irrigation is required. The plants soon bear fruit and yield more every year. After the third year, the plants are dug up 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.
Odor and taste
This long pepper is quite sharp, especially for a pepper of this type. You taste a palette of sweet citrus tones, but the spicy-woody scent of black pepper *) predominates. These are the most important seasonings in long pepper:
- germacrene D *, spicy woody
- β-caryophyllene *, sweet spicy and woody
- 3-carene, citrusy
- D-limonene (dipentene), sweet orange flavour, present in moderate amounts in nutmeg, mace and cardamom,
- α- and β-pinene *, woody woody pine scent, as in cumin, pine (pine cone), juniper and hemp
- β-myrcene *, spicy aroma, with notes of fruits (mango, grape, peach) and mint
- sabinene *, responsible for the woody, camphorous taste of black pepper, among others
- α-phellandrene *, pleasant citrus and woody pepper flavour
The easiest way to use long pepper is to cut or break the pepper into pieces and then pound or grind 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.
- 100% pepper berries from the Piper retrofractum (Javanese long pepper)
- origin: Kampot region, Cambodia
- available in glass and pouch (no test tubes)
- glass jar contains 45 grams
- standup pouches with a content of up to 30 to 300 grams
- larger quantities on request
- the jar is available in a tasteful gift box, consisting of a cube box filled with black tissue paper
- for an overview of our gift packaging, please refer to the category gift packaging
- use long pepper whole or broken. When you grind the pepper, grind your pepper shortly before use, and store what you have ground too much in a tightly closed jar.
- whole or broken pepper is best served in stews, so that the pepper has time to integrate,
- add ground long pepper to your preparation at the very last minute
- keep your long pepper in closed packaging
- preferably store in a dark, dry and cool place
- best before May 2026 (05/26)
- this best before date is an indication