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Lampong pepper is considered a commercial pepper. Not recommended for making sausages with whole grains as the grain skin tends to peel off easily. The flavor is dry spicy, decidedly resinous in the background. It is used in savory dishes, especially with white cheese, on fruit salads and chocolate desserts.
Ingredients: Lampong pepper
Origin: Indonesia
Yet another variety of true pepper, that is a spice derived from the fruit of the piper nigrum plant, the characteristic of this pepper originating in Indonesia is the small size of the grains that make it considered a pepper especially suitable for grinding.
The piper nigrum is a climbing plant belonging to the pipperaceae family that can reach a height of 4 meters, it is a woody vine that climbs the stem of other plants. The fruit is a berry containing a single seed which is first green and then becomes red when ripe. In Indonesia, in the Lampung area which is a province located in the southern end of the island of Sumatra, it is cultivated in small plots ranging from 0.2 hectares to one and a half hectares. Here in some villages you can see the piper nigrum plant climbing up deciduous and thorny trees known in these parts as dap-dap and by us with the name Indian coral, the scientific name is Erythrina variegata.
First of all you will have noticed a difference between how the name of the spice is written with the O and the name of the province Lampung, the mystery is soon solved: the pepper has received the name with which it was known in the West during the period of Dutch colonization, but now internationally the name of the province is written and pronounced with the U. But when did the piper nigrum arrive in Indonesia and particularly in the villages of the Lampung province? We mentioned the plants that climb Indian coral trees, the elders in these parts say that it is where the Hindu colonizers who arrived in this area planted it around 100 BC
. Currently Indonesia ranks fourth in the world for the production of black pepper and third for that of white pepper. Especially for the production that comes from this region. The good position in the production ranking of white pepper (even if in quantitative terms always lower than that of black pepper which is most requested) suggests: making a characteristic an opportunity since white pepper is obtained by peeling the piper grain nigrum and what a characteristic of Lampong black peppercorns is that the peel tends to peel off easily.
Lampong pepper is considered a commercial pepper especially suitable for grinding due to the small size of the grains. The taste is rather dry and pungent, intense, prolonged, it is also described as woody, but there is also a hint of herbaceous notes reminiscent of unripe green pepper. So if you prefer spiciness over aromaticity you might appreciate it.
We have not found recipes that explicitly require this particular type of pepper, so we decided to propose a classic of Italian cuisine in which the characteristics of marked pungency and dryness of Lampong pepper could be appropriate. to those who love to eat spicy.
Spaghetti with cheese and pepper
Ingredients (for 4 people)
Spaghetti 400gr
Pecorino cheese 100gr
Lampong pepper to taste
Sale q.b.
Procedure
1) Chop the black pepper in a mortar.
2) Lightly toast the pepper in a pan adding a little cooking water of the pasta so that it releases the aromas.
3) Meanwhile, boil the spaghetti in a saucepan with plenty of boiling water.
4) Drain the spaghetti al dente and add them to the pepper, allowing them to flavor.
5) Grate the pecorino in a small container adding the cooking water and mix until a homogeneous cream is obtained.
6) Combine the cream with the spaghetti, mix and serve on the table sprinkling with more grated pecorino and a some pepper.
Recipe source: Buonissimo.it
Specific References
Lampong pepper is considered a commercial pepper. Not recommended for making sausages with whole grains as the grain skin tends to peel off easily. The flavor is dry spicy, decidedly resinous in the background. It is used in savory dishes, especially with white cheese, on fruit salads and chocolate desserts.
Ingredients: Lampong pepper
Origin: Indonesia
Malabar green pepper is used to flavor fish and meat dishes (chicken, turkey, pork, beef). The recipe for fillet with green pepper is famous. It is particularly appreciated for its spicy, fresh and delicately herbaceous flavor. Green pepper also goes well with other spices, including nutmeg, coriander and juniper.
Ingredients: green pepper
Penja black pepper belongs to the Piperaceae family. It is a very rare pepper with a very special taste to the point that it is highly appreciated by connoisseurs and classified as one of the best peppers in the world. It adapts very well to beef or pork, also excellent in soups.
Ingredients: Penja black pepper
Origin: Cameroon
A rare pepper, which from the wildest Indonesia reaches the world to give its delicate and citrus aroma. Perfect for flavoring white meat and fish dishes, seafood, salads. Harvested by hand, Andaliman pepper is dried in the forest, and for this it is intoxicated with notes of karkadè, lemon, orange and grapefruit.
Ingredients: Andaliman pepper
Origin: Indonesia
The olfactory component of timut pepper is by far its added value, a real explosion of citrus notes among which grapefruit stands out in an unmistakable way but are clearly present also lime and passion fruit. Excellent on fish in general, shellfish and lobster in particular.
Ingredients: Timut pepper
Origin: Nepal
Bengal long pepper also called Pippali long pepper has a warmer and more aromatic taste than black pepper and is widely used in Asian and North African cuisine. Recommended with more delicate meats such as lamb and chicken and fish and shellfish. This pepper has the particularity of marrying very well with desserts, chocolate, all fruit, especially it goes well with pineapple.
Ingredients: long pepper
Origin: Indonesia
Selim pepper is very pungent, aromatic, and with a bitter aftertaste. It has hints of nutmeg and resin. It looks like a pod that is smoked and dried before being sold. It should be used in its entirety and then removed from the preparations. It is excellent in stews, soups and barbecued meats.
Ingredients: Selim pepper
Origin: Africa- Senegal
The four-color peppercorns go well with the following spices: cloves, fine sauces, fleur de sel, ginger, garlic, Mediterranean herbs, nutmeg, slats of cinnamon, lemon zest, onions.
Ingredients: pink pepper, black pepper, white pepper, green pepper.
Voatsiperifery pepper is a little known pepper variety. This delicious rare pepper is particularly suitable for meat lovers, but also for vegetarians. Voatsiperifery has a woody, spicy flavor with a refreshing lemon note.
Ingredients: Mascareigne Voatsiperifery pepper or Madagascar pepper.
Origin: Madagascar
From the heights of Nepal, and from the grains of the Lindera Neesiana plant, comes this citrus-scented pepper, with notes of camphor, eucalyptus and cedar. An intoxicating aroma, which is a prelude to unusual flavors, capable of creating exquisite combinations with first courses, second courses of meat and fish, sauces, mushrooms and even desserts!
Ingredients : cumeo pepper
Origin: Nepal
Sichuan pepper is a green colored berry native to China, also called Pepe Sancho. It has a very fresh, citrusy and sparkling taste on the palate. It should be added in cooking, whole, or always break it in a mortar in small doses because, once toasted, it quickly loses its flavor.
Ingredients: Sichuan pepper
Origin: China
It is believed that it is the most used pepper in European kitchens thanks to its versatility. This ground Tellicherry black pepper powder pairs with any dish quickly and easily. Tellicherry is considered among the most important, pure and precious pepper spices in the world, the best that the market offers.
Ingredients: Tellicherry black pepper TGEB
Muntok white peppercorns are a variety of pepper obtained from the ripe berries of the pepper plant (Piper nigrum) native to Bangka Island, Indonesia. Compared to black pepper, white pepper has a more delicate and less pungent flavor, with earthy and slightly musky notes. It is produced by removing the outer skin of the berries after drying, leaving only the white inner seed. This variety of pepper is highly appreciated in refined cuisine for its subtle flavor and its ability to enhance dishes without overwhelming the taste.
Ingredients: Muntok white pepper
Origin: Indonesia
Black pepper is more than just a spice, and used daily it is a real natural drug. Used for healing purposes for millennia, it goes beyond the idea of a simple spice. Black pepper would stimulate the production of natural endorphins by acting as a kind of natural antidepressant. Characteristic is the brown color of the large and full-bodied grains.
Ingredients: Tellicherry black pepper
Origin: India
In Kerala, a natural country with the best climatic conditions, this pepper is born. The smoked Bonasura pepper appears to have larger berries than the usual traditional pepper that can be found on the market and develops an extraordinary spicy aroma and an intense taste. It is cold smoked, with natural smoke with natural smoke of beech wood chips. A very versatile pepper, suitable for any dish.
Ingredients: Smoked Banasura black pepper
Origin: India
Cajenna pepper stimulates blood flow, is tonic and stomachic which facilitates digestion. The sweat effect makes it effective against colds, congestion and coughs. It is a natural anti-inflammatory and pain reliever. Useful in case of headache, neuralgia, arthritis, pain in the muscles and oral cavity.
Ingredients: cayenne pepper
Origin: India
Ground Jamaican pepper, (also known as allspice (pimenta dioica) or carnation pepper) is native to the Caribbean and Central and South America. The most important crop in Jamaica, it is used to produce an interesting essential oil, so much so that the scent coming from the plantations pervades the air of the "allspice paths".
Ingredients: allspice
