Red Kampot long pepper PGI

Kampot Long Pepper, "Piper retrofactum", is a flowering vine of the pepper family, native to Java, Indonesia. The first reference to long pepper appears in Indian manuals of Ayurvedic medicine, where its medicinal and dietary benefits are described in detail. Very popular in Roman and Greek times, it was one of the first spices to reach Europe, as early as the 6th or 5th century BC. Hippocrates mentions it as a medicine rather than a spice.

The fruit is harvested when red and ripe. It is then washed, scalded and sun-dried for several days. Used as a spice or seasoning, it develops a complex flavor of chili and musk, tempered by sweet notes of chocolate, compote and gingerbread.

To use, grind, grate or chop in a traditional pepper mill. It's perfect for spicing up salads, meats, terrines and purées, as well as fresh or pan-fried fruit, such as pineapple. It can also be ground into marinades for meats, or used whole to spice up simmered dishes.

Botany: Piper retrofactum INPN)
Origin: Kampot, Cambodia, Asia
Ingredients: 100% whole red long pepper berries IGP Kampot
Storage: Several years, protected from light and humidity.
Product strength: 6 (Scoville)