Location: Kampot Region
Botanical Classification: Piper retrofactum
Cultivated for a very long time in the Kampot region, the pepper I offer comes from the work of a Frenchman who has been living in the Kampot region for several years and works directly with producers. The growing conditions for this pepper adhere to strict specifications, guaranteeing, in addition to the complete absence of chemical treatments, hand-sorting and calibration of each grain.
The red long pepper is picked at full maturity. On the nose and palate, it's an explosion of flavors. You'll find notes of slightly tart candied fruits, figs, as well as cinnamon and clove. The incisive heat of this pepper, from the Piper retrofactum family, arrives a little later... be careful.
Pairings:
Red long pepper can be used with a microplane or by breaking off a piece and incorporating it into your simmering dish, as this pepper can withstand cooking, unlike Piper nigrum. It is delicious with fish, shellfish, and white meats.
Favorite Uses:
with aged meat during cooking, on fresh goat cheese.
Health Benefits:
Pepper has many benefits for the body. It has been used for a very long time in traditional Indian and Chinese medicine to treat digestive problems, as it stimulates the secretion of digestive enzymes and bile.
