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 dish a hot and also deep taste. They are used not only to season dark meat such as beef, lamb but also for 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 Lampung region of South Sumatra. However, the main 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 characteristic place to see these plants in the wild and natural form is Kota Bum. In this area, parts of the rainforest are still intact, where the plant Piper nigrum naturally appears. In the area, you will also find a beautiful national park with animal species that are 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 cool, dark, and dry place, they are perfect for your spices and blend.