Red Long Pepper

Long Pepper, ‘Piper retrofactum’, is a flowering vine of the pepper family, native to Java in Indonesia, which acclimatises well in the Kampot region. The first reference to long pepper appeared in Indian manuals of Ayurvedic medicine, where its medicinal and dietary benefits are described in detail. Very popular in Roman and Greek times, it was one of the first spices to reach Europe, as early as the 6th or 5th century BC.

The fruit is harvested when it is red and ripe. It is then washed, scalded and dried in the sun for several days.

Red Long Pepper or Java Long Pepper is harvested from the same vine as the green Long Pepper we use to produce our Salted long pepper, but it is picked at a more advanced stage of ripeness. Here’s how the harvest of red Long Pepper generally works:

• The long pepper seeds begin life as small green fruits on the long pepper plant. To obtain red long pepper, the berries are left to ripen on the vine. As the berries ripen, they change from green to light red, or to a reddish-brown colour, when they are finally fully ripe.
• Harvesting Long Red Pepper requires selective picking. Experienced pickers must carefully select the ripe fruit, leaving the unripe Long Pepper fruit on the vine. This is a laborious manual process, as the ripe fruit is not always evenly distributed on the vine.
• Once harvested, the ripe Long Pepper fruit is washed, scalded and dried in the sun for several days.
• After drying, the red long pepper is immediately stored and packaged on the same day as harvesting, to preserve its freshness and flavour.

Used as a spice or seasoning, Java long pepper develops a complex flavour of chilli and musk, tempered by sweet notes of chocolate, compote and gingerbread.

It has a mild attack on the palate, with the full spiciness coming later, for the unique flavour of Red Long Pepper, harvested when fully ripe and dried naturally to preserve all its aromas.

To use red long pepper, you can grind or grate it, or put it in small pieces in a traditional pepper mill, like our La Plantation wooden mill.

Red long pepper is an aromatic spice that adds a unique, subtle flavour to your dishes. Here are a few ideas on how to use it in cooking:

• To release the aromas of long red pepper, you can infuse it in liquids such as water, milk or stock. Heat the liquid and add whole long red peppercorns. Leave to infuse for a few minutes to flavour the liquid, then you can remove the peppercorns before using them in your recipe, or leave them to infuse in longer preparations, such as pickles.
• You can use a artisanal pepper mill to grind fresh long red peppercorns directly into your dishes. Fresh grinding gives a more intense flavour.
• Long pepper can also be grated for subtle use, as many chefs do, particularly on chocolate or fruit desserts, or beautiful pieces of grilled meat!
• The java long pepper can be used to season a variety of dishes, including curries, stews, sauces, marinades and rice dishes. It adds a warm, slightly sweet flavour to your dishes. It’s perfect for spicing up salads, meats and mashed potato.
• Add freshly ground or grated long pepper, or even whole seeds, to your marinades to give a touch of aroma and heat to meat, fish or vegetables.
• Red long pepper can also be used in sweet recipes, such as desserts and jams. Its unique flavour profile adds an interesting dimension to sweet dishes, such as fresh or pan-fried fruit, like pineapple.
• Infuse olive oil or vinegar with Java Long Pepper seeds to get a fragrant oil or vinegar for use in vinaigrettes or drizzling over dishes.