Red Long Pepper (Cambodia)
Ingredients: Red Long Pepper
The type of pepper whose notes of chocolate are more pronounced than any other. For duck and pigeon.
Recommendations
Long peppers can be ground with a mortar and pestle or grated, then sifted. They can also be used whole, just remember to remove them before serving.
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Allergens
Absent, except for cross-contamination.
May contain traces of sesame, celery, mustard, soy. - Origin Cambodia
- Storage / Use In a cool, dark, dry place.
€270 / kg
Olivier Rœllinger's words
This delicious pepper cousin from Cambodia has such distinctive chocolate notes that it almost makes you wonder if it isn’t a pepper-flavored cocoa bean.
It is the ideal seasoning for poultry dishes, especially duck, pigeon and foie gras.
Story
Wild long peppers (piper longum) grow in northern and southern India and are cultivated in Sri Lanka and Cambodia. The wheat-shaped berries were used in European cuisines long before true peppercorns and chile peppers arrived in the 16th century. The spice is worth revisiting today, and we use it in our ‘Poivre des Mondes’ pepper blend. In India, long peppers are used in ayurvedic remedies.