Long Pepper Lampung whole black 2–5 cm

Product description

Lampung long pepper is an Indonesian pepper speciality with 2–5 cm long, catkin-like spikes in colours ranging from black-grey to brown. The whole pepper catkins bring a warm, lingering heat with sweet, earthy nuances to your kitchen.

Compared to classic black pepper, this long pepper offers a more complex aroma profile with cinnamon and floral notes. Biova relies on careful drying and grading of the bulk product so you receive evenly ripened, aromatic pepper catkins for professional use.

In the kitchen, Lampung long pepper is ideal for simmering in sauces, stocks and marinades, as well as for freshly crushing in a mortar. The spikes can be used whole or broken down for the mill and lend both savoury and sweet dishes a distinctive, exotic pepper heat.

Origin

The pepper catkins come from the Indonesian region of Lampung, an established growing area for climbing pepper vines. The tropical climate with high humidity and stable temperatures supports slow aroma development and a high content of essential oils.

Cultivation / production / harvest

The plants grow as climbers up supports or trees. The catkin-like spikes are harvested at carefully selected stages of ripeness and then gently dried until they develop their typical black-grey colour, firm structure and good storage stability.

Characteristics

Typical are the 2–5 cm long, whole pepper catkins, which differ clearly from round peppercorns. Long pepper is considered one of the earliest pepper varieties known in Europe and is currently enjoying a renaissance in creative cooking and gastronomy, especially as bulk goods from Biova.

Differences in origin and processing

Depending on the region of origin, heat and aroma profile can vary; Lampung pepper is known for its warm, long-lasting heat and sweet, earthy undertones. Gentle drying and careful grading at Biova promote a variety-typical aroma and consistent quality of the pepper catkins.

Taste & aroma

On the palate, long pepper shows a distinct yet pleasantly warm heat with sweet, slightly earthy nuances. Its aroma is reminiscent of cinnamon, dried flowers and winter spices; when cooked in, the heat intensifies while the floral notes blend harmoniously into the dish.

Suggested uses

• Cooked whole or crushed in braises, stews and game ragouts.
• Freshly crushed in a mortar and sprinkled over strong cheeses, grilled meat or fish.
• To refine compotes, fruit ragouts, chocolate desserts and winter drinks with a warm, cinnamon-like heat.

Product specification

• Country of origin: Indonesia
• Grading: Chunks / whole, 2–5 cm long pepper catkins
• Colour: black-grey to brown