Red long Kampot <tc>pepper</tc>

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 pepperThis long pepper is excellent for Southeast Asian cuisine and delicious in sweet dishes and with goat cheese.

This red long Kampotpepper is harvested from the Javanese long pepper (Piper retrofractum) which is grown in Cambodia in the same region where the famous Kampotpepper grows. It comes from the ripe fruit, which can be fiery red and reminiscent of a chilipepper, but that is not.

This long pepper It is grown in forests, where farmers plant them. They take advantage of the shade of existing trees and the fertile, moist environment, eliminating the need for fertilizer and irrigation. The plants bear fruit quickly and yield more each year. After the third year, the plants are harvested and replaced.

This Kampot pepper is one of the four types of long peppers which we have in the store. From Japan we also 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):

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 most important flavorings 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 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, camphor-like flavour of blackcurrant, among other things pepper
• α-phellandrene*, pleasant citrus and woody peppersmake

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

Usage

The easiest way to long pepper to use, is the pepper to cut or break into pieces and then pound or grind these pieces, for example in a coffee grinder that you have 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 (or can be) used.

Features:

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

Assortment

• available in glass (45 grams) 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 you pepper grind, grind your pepper then shortly before use, and store any excess ground in a tightly sealed jar.
  
• the whole or broken pepper is best used in stews, so that the pepper is given time to integrate,
• add ground long pepper at the very last moment to your preparation

Save:

• save your long pepper in closed packaging
• preferably store in a dark, dry and cool place
• best before September 2028 (09-2028)
• This expiration date is an indication

Batch number CP220312

The batch number helps us track which batch an item originates from. It's listed on the packing slip and invoice.