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.

Le fruit est récolté lorsqu’il est de couleur rouge et bien mûr. Il est ensuite lavé, échaudé et séché au soleil pendant plusieurs jours. Utilisé comme épice ou assaisonnement, il développe une saveur complexe de piment et de musc, tempérée par des notes douces de chocolat, de compote et de pain d’épices.

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)