Red Long Pepper from Cambodia – A Rare and Aromatic Spice
Red Long Pepper (Piper longum) is a rare spice harvested exclusively when fully ripe. Grown in Cambodia, this pepper variety has been known for centuries and is appreciated for its intense aroma and complex flavor.
Also known as Long Pepper, Jamborandi, or Bengali Pepper, it was historically used in Europe before black peppercorns became more common. Its harvest is delicate, as the ripe fruits are sensitive to climate fluctuations, making them a precious and limited spice.
Origin and Characteristics
This pepper grows in the Kampot region of Cambodia, a location known for its favorable climate and traditional cultivation. The pepper is picked by hand once it reaches its distinctive reddish-brown color, ensuring full aromatic development.
Flavor Profile
Red Long Pepper offers a rich and multi-layered flavor. Its spiciness is accompanied by subtle sweetness and deep notes reminiscent of tonka beans and dark chocolate. This complexity makes it suitable for both savory and sweet recipes.
Recommended Uses
- Slow-cooked dishes: Adds depth to braised meat and vegetable stews.
- Grilled vegetables: Enhances eggplant, zucchini, and root vegetables.
- Fruit-based desserts: Combines well with berries or chocolate.
- Spice blends: Use it alongside Kubeben Pepper or Voatsiperifery for aromatic diversity.
- Meat and poultry: Ideal for game, beef, or chicken dishes.
Handling Tips
- Grate finely using a spice grater, like nutmeg.
- Alternatively, cut into pieces and use in a pepper mill.
Storage Advice
- Store in an airtight container.
- Keep in a cool, dry place away from sunlight.
Order Red Long Pepper Online
Enhance your kitchen with Red Long Pepper from Cambodia – a rare and expressive spice for creative cooking. Perfect for spice collectors and gourmet chefs.
