Red long pepper leather

Origin: Kampot region, Cambodia
Botanical classification: Piper retrofractum

Red long pepper skin is the thin, fleshy casing that surrounds the seed of the red long pepper. After harvesting the ripe berries, the central seed is carefully removed, leaving only this outer layer. This casing is then meticulously cleaned and sun-dried to obtain a fragrant skin, concentrated with intense aromas.

Red long pepper skin offers a unique taste experience: warm, woody, spicy notes, with a hint of almost fruity sweetness. It is less pungent than the seed itself, but very aromatic.

Method of obtaining:

1. Harvesting ripe red long pepper berries at full maturity in the Kampot region.

2. Manual separation of the central seed from the pericarp (the fleshy casing).

3. Gentle cleaning to remove impurities and residues.

4. Natural sun-drying until a supple and fragrant skin is obtained, ready for use.

Pairings:

Red long pepper skin is used in:

• Sauces and marinades for meats, poultry, and fish

• Infusions and broths to delicately flavor dishes

• Chew a small piece directly to enjoy its powerful aromas

• Pair with sweet spices like cinnamon or ginger

• Beef carpaccio and fish

Health benefits:

Like long pepper, the skin has digestive, anti-inflammatory, and antioxidant properties, long used in traditional Asian medicine.