Red long Kampot pepper

This red long pepper is a hot, ripe pepper with a complex flavour. 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) 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 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 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

Red long peppers combine well 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 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.

Red long peppers combine well 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% pepper berries from 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 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 September 2026 (09/26)
• 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