A cousin of the more familiar black pepper, long pepper is a cluster of tiny peppercorns, each slightly larger than a poppyseed and embedded in a blunt flower spike that looks like the center of a calla lily. To make grinding and distribution easier, the seeds have been removed from the flower stalk. Grown in a protected Southern microclimate in Cambodia, and picked when ripe and intensely flavorful, red long pepper is essential for Thai curries. Piquant and chocolaty with a mild funkiness, it is wonderful added to soups and stews.
Contains: Red long pepper seeds.
- Botanical Name: Piper longum
- Origin: Kampot, Kingdom of Cambodia
- Sourcing: Directly sourced from small farms protected under the Geographical Indication of Origin designation
- Tasting Notes: Chocolate, heat, funkiness, sweet, fruity
- Pairs Well With: Ground Galangal, Sri Lankan Ground Ginger, Makrut Lime Leaf
- Try In: Bean chili, Thai curries, beef stew
- Learn More: Claire's Journal Aromatum: Kampot Pepper
- Special Tips: Use whole or grind