Lampong Pepper Black

Orlandosidee
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  • Description

Lampong Pepper - Black Peppercorns - Indonesia

  • Lampong pepper tastes hot, dry, spicy & resinous
  • The pepper's leading export country is the USA
  • use for grilled food, broths, stews, soups

What does black Lampong pepper taste like?

Black Lampong pepper grains are lighter and smaller than other types of pepper. They are, therefore, particularly suitable for pepper mills with a metal mechanism. They also have in the background a dry, spicy, and resinous taste.

Culinary use of black pepper

Kitchens around the world use Black pepper. Whole, crushed, or ground, they refine dishes with sharpness and give the recipe a hot and also deep taste. They are used to season dark meat such as beef, lamb, and fish with a strong flavor. It is the most used spice Worldwide.

I like to add whole pepper grains in broths, stews, and soups. For short-fried meat, I use fresh ground pepper from my pepper mill.

Where does the Lampong pepper come from?

Lampong peppers botanical name is Piper Nigrum. It originated from the Indonesian region, the Lampong region of South Sumatra. However, the primary export market for this pepper is the USA. 

Botany and cultivation: Piper nigrum

Pepper is a tendril plant that thrives in tropical regions. It can live for up to 30 years, but most of its berries are harvested unripe. After harvesting, the contained enzymes trigger a fermentation on the outer shell, causing it to turn black. The peppercorns are dried either under the sun or by heating in drying rooms, which makes them wrinkled.

Today a unique place to see these plants in the wild and natural form is Kota Bum. In this area, parts of the rain forest are still intact, where the plant Piper nigrum naturally appears. In the field, you will also find a beautiful national park with animal species unknown to us in Europe.

storage of spices

Please fill your spices in jars with screw caps. Glasses are hygienic and environmentally friendly. After each use, you can sterilize them in boiling water (5 minutes are enough). They are durable, and when stored in a cold, dark, and dry place, they are perfect for your spices and blend.

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