Location: Kampot Region (Cambodia)
Botanical classification: Piper retrofactum
Sharp pungency
Red long pepper pearls come from red long pepper harvested at full maturity. When harvested, they are removed from the pericarp of the vine fruit, then cleaned and dried. Unlike white long pepper pearls, a thin layer of the pericarp is retained on the catkin, which gives it a different aroma and flavors.
Aromatic profile:
On the nose and palate, it's an explosion of flavors. There are notes of candied fruit, slightly tart, fig, as well as cinnamon and clove. The sharp pungency of this pepper, from the Piper retrofactum family, comes in a second wave... beware.
Pairings:
Red long pepper pearls can be used as is, by incorporating them into a simmering dish. They can also be crushed in a mortar and then used on meat, fish or shellfish.
Favorite:
On aged meat during cooking, on fresh goat cheese.
Health benefits:
Pepper has many virtues for the body. It has been used for a very long time in traditional Indian and Chinese medicine to treat digestive problems, being a stimulant of digestive enzyme and bile secretion.
