Kampot Red Long Pepper

Origin: Cambodia

Ingredient: Piper Retrofractum

Description:

Kampot red long pepper, originating from the Kampot region of Cambodia, is a rare and refined spice prized for its distinctive taste and captivating aromas. Hand-harvested from climbing vines, it stands out for its unique texture and elongated shape.

Used since antiquity, notably by the Romans, long pepper was one of the first peppers imported to Europe. It was later supplanted by black pepper, before regaining a prominent place in contemporary cuisine today.

In terms of flavor, Kampot red long pepper is characterized by warm, resinous and spicy notes, evoking cinnamon and gingerbread, with a gentle touch of candied fruit, caramel and vanilla. Its complex profile subtly blends floral and earthy aromas, offering remarkable aromatic depth. It is a pepper with a sharp heat, perfect for enhancing dishes with elegance.

Usage tips:

This pepper can be used in gentle or low-temperature cooking, notably in slow-cooked dishes, provided it is cut in half to fully release its aromas. As it does not fit in a traditional pepper mill, it is best crushed in a mortar.

It will elevate red meats in sauce, roast duck, foie gras or caramelized pork. It will also enhance sweet potato or parsnip purée, risotto, or a slowly cooked dish such as pot-au-feu.

This pepper pairs particularly well with winter vegetables: butternut, red kuri squash, carrots…

On the sweet side, it pairs wonderfully with pear, fig, exotic fruits, as well as dark chocolate creams, crumbles or rice pudding.

Recipes:

- Red kuri squash velouté with red long pepper
- Exotic chicken with red long pepper