Description
Another look at the pepper: the Long pepper Red (Piper retrofactum), harvested at full maturity and sun-dried, blends notes of musk and chili with accents of dark chocolate, fruit compote and gingerbread.
OriginKampot terroir (Species of Java)
SpeciesPiper retrofactum
Intensity●●●●●
ScoresBlack chocolate, gingerbread
Origin of long pepper
Long pepper, or Piper retrofactumis a floriferous liana belonging to the large family of peppers. Originally from the island of Java in Indonesia, this plant is now fully grown in Kampot, Cambodia.
The first mention of this spice goes back to the treatises of Ayurvedic medicine, where its culinary and therapeutic virtues were already emphasized. Very popular during antiquity, both by Greeks and Romans, the Long pepper was one of the the first spices to reach the European continent, from the sixth or fifth century B.C.E.
Harvesting occurs when the fruits become red and mature. They are then thoroughly washed, scalded briefly, and then Dried slowly in the sun for several days.
Its traditionally recognized virtues
Beyond its culinary uses, Long Red Pepper is traditionally recognized in Southeast Asia for its medicinal properties, especially in Khmer culture. It would be known to promote digestion, stimulating salivation and the production of gastric juices. Some research also suggests its potential anti-inflammatory properties. Its flavonoid content would give it antioxidant action, and its richness in phytochemical compounds could stimulate immune defenses.
It should be noted, however, that scientific data on its effects are still limited, and that its benefits may vary from individual to individual.
Used as a spice or as a condiment, the Red Long pepper reveals a deep aromatic palette, combining notes of Muscle and chili with softer accents, evoking the dark chocolate, fruit compote and gingerbread.
The attack is soft and warm; spicy intensity then unfolds gradually, revealing all the singularity of this harvested pepper at optimum maturity and dried naturally to preserve its olfactory richness.
Long Red Pepper can be used Whole, in pieces or grated, depending on the dish it wants to sublimate. It adapts as well to a traditional pepper mill as to a fine grater, like the one we offer with our wooden mill La Plantation.
Ideas for use
- Infusion — in a hot liquid (water, broth, milk) for a sauce, marinade or pickles: allow time for its aromas to spread.
- Freshly ground — directly into the plate at the time of service.
- Final touch — grated on grilled meats or desserts: dark chocolate, roasted fruit or pastries gain in depth.
- In the dishes — curry, stews, sauces, marinades and rice dishes; it intensifies the taste of a puree, the complexity of a terrine or the freshness of a salad.
- Sweet side — fresh fruit, jams, exotic frying or milky desserts.
- In condiment — Infused in olive oil or vinegar for fine dressings and seasonings.
To preserve the aromatic complexity of Long Red Pepper, keep it in the shelter of the light, humidity and heat — A dry and fresh closed drawer or closet is recommended.
The right move: Use an airtight container, ideally opaque, to avoid any alteration of its aromas by air or light.
Céline –
Excellent to give even more flavor to sauce dishes.