Red long kampot pepper

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

This long red kampot Kampotpepper is harvested from the Javanese long pepper (Piper retrofractum) which is grown in Cambodia in the same region as where the famous (regular) kampotKampotpepper 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 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.

Recipes):

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.

Long red peppers go very well with lamb, goat, goat’s cheese, duck, fruit and, in general, dishes that also use (or can use) cinnamon, cloves and saffron.

Features:

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

Assortment

• available in glass (45 grams), stand-up pouch (no test tubes) and sample sachet
• larger quantities than shown on request

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:

• batch nr CP220312
• best before September 2028 (09-2028)