Long đắk lắk pepper

This quite sharp red, long pepper is a pepper that can compete with many black peppers. He comes from Đắk Lắk (Dak Lak), a province in western Vietnam, on the Cambodian border. Đắk Lắk is located in the Central Highlands (Tây Nguyên).

Long pepper was used as medicine by the Greeks and Romans. Until the twelfth century, long pepper was the spice in Europe, mainly used, according to tradition, to mask the harsh taste of meat. It was quite an expensive spice. In the first century AD, the price of long pepper was twice the price of white pepper and four times the price of black pepper. 

In the fourteenth century a real pepper battle arose in which all colonial powers were involved. There was soon no room for long pepper, replaced by black pepper, and later, with the discovery of the New World, on the sharp side by chili peppers.

In Southeast Asia, the long pepper has always remained popular. The most special long peppers come from this part of the world, from Cambodia, Vietnam and Japan. Outside Asia, the Cape pepper grows in large parts of the African continent, especially in the east and south of Africa. 

The plant on which it grows is a long pepper of the Indian type, Piper longum. It grows on a small climbing plant, no more than a meter high. It has broad, green leaves and scaly spikes 5-8 cm long, resembling willow catkins. In the spring, very small flowers are hidden under these scales, from which the seeds later develop. These are about the size of poppy seeds.

Smell and taste

This long pepper is quite sharp, especially for a pepper of this type. The taste and smell of long peppers are complex, especially those of these ripe peppers. 

Usage

The dried pepper is quite hard and seems difficult to process, but if you first break or cut the pepper into pieces, it can easily be ground or mortared. The smell of ground long pepper is certainly overwhelming, very aromatic. It is sometimes compared to that of False cardamom (korarima): sour and sweet. The sweetness clearly predominates in the Vietnamese long pepper.

Features:

• 100% pepper berries from the Piper longum
• origin: Đắk Lắk, Vietnam

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 container.
  
• 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 September 2026 (09/26)
• this expiration date is an indication

Batch number

The batch number helps us trace which supply an item comes from. It is stated on the packing slip and the invoice