Red long Kampot pepper

This red long pepper is a sharp, ripe pepper with a complex flavor. It is grown in the Cambodian region of Kampot, famous for its black pepper. This long pepper is excellent for Southeast Asian cuisine and delicious in sweet dishes and with goat cheese.

This red long Kampot pepper is harvested from the Javanese long pepper (Piper retrofractum) grown in Cambodiawd in the same region where the famous Kampot pepper grows. It comes from the ripe fruit, which may be bright red and resemble a chili pepper, but is not.

This long pepper is grownwd in the forests where farmers plant them. They take advantage of the shade of existing trees and the fertile, moist environment, so no fertilization and irrigation is required. The plants quickly bear fruit and produce more yields 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 we have in the store. From Japan we have the Javanese long pepper from Ishigaki Jima and from Vietnam the Indian long pepper (Piper longum) from Dak Lak, and Cape long pepper (timiz) from Ethiopia.

Recipe(s):

Smell and taste

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

• germacrene D *, spicy woody
  
• β-caryophyllene *, sweet spicy and woody
• 3-carene, citrusy
• D-limonene (dipentene), sweet orange flavor, modestly present in nutmeg, mace and cardamom,
• α- and β-pinene *, woody pine odor, as in cumin, pine cone, juniper berry and hemp
• β-myrcene *, spicy aroma, with notes of fruits (mango, grape, peach) and mint
• sabinene *, responsible for the woody, camphoraceous flavor of black pepper, among others
• α-phellandrene *, pleasant citrus and woody pepper flavor

Red long peppers combine excellently with lamb, goat meat, goat cheese, duck, fruit and in general dishes in which cinnamon, cloves and saffron are also used.

Usage

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

Red long peppers combine excellently with lamb, goat meat, goat cheese, duck, fruit and in general dishes in which cinnamon, cloves and saffron are also used.

Features:

• 100% pepper berries of the Piper retrofractum (Javanese long pepper)
  
• origin: Kampot region, Cambodia

Assortment

• available in glass and stand-up pouch (no test tubes)
  
• glass jar contains 45 grams
• stand-up pouches with a capacity of up to 30 to 300 grams
• larger quantities on request

Gift packaging

• 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 you grind the pepper, grind your pepper shortly before use, and store any excess ground in a tightly sealed jar.
  
• the whole or broken pepper works best in stews, so that the pepper has time to integrate,
• add ground long pepper to your preparation at the very last minute

Save:

• store your long pepper in closed packaging
• preferably store in a dark, dry and cool place
• best before May 2025 (05/25)
• this expiration date is an indication