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Red kampot pepper has a mild, yet strong aroma. Its flavor is unique and varied, it can be very spicy, slightly sweet or have floral or citrus nuances. Indeed, the very spicy version has slight shades of eucalyptus and mint.
Ingredients: Kampot red pepper
Origin: Cambodia
According to some, Cambodian red long pepper has the same aromaticity and floral scents as Kampot red pepper according to others, it is very similar to Indian piper longum, actually both are true.
The Cambodian red long pepper is the fruit of a plant called piper retrofractum which is one of the very numerous (between 1000 and 2000) species of the piper genus in the piperaceae family. Piper retrofractum is similar in both appearance and taste to piper longum originating from India. It is a climbing plant, like many other plants of the piper genus. The plant, which is also known as the Javanese long pepper, develops stems between 2 and 4 meters in length, i.e. oval, elongated (10-12 cm in length, 3-3.5 in width) and with sharp ends.
As written in the introduction to say that Cambodian red long pepper is reminiscent of the most famous Kampot red pepper and to say that it is similar to Indian long pepper is not in contradiction: the first statement it is made plausible by the fact, repeatedly mentioned that the taste of pepper as well as that of wine and oil is profoundly influenced by the soil and climatic conditions; the second statement is made plausible by the close relationship and botanical similarity between piper longum and piper retrofractum.
Compared to Kampot red pepper it is certainly less spicy, more aromatic and fruity and sweeter , so much so that favor the paired with chocolate and sweets , this is because the fruit is picked when fully ripe.
Long pepper was the first type of this spice to arrive in Europe, even at the time of Alexander the Great, later it was supplanted by black pepper. The natural ripening process carried out on plants is a considerable challenge for producers, in fact letting the fruits reach full ripeness on the pints exposes them to various dangers, not least that of being damaged on the plants, so the secret is to grasp the moment, that is, as soon as it reaches the right point of ripeness, harvest it as quickly as possible, so much so that the farmers who work small plots in this area help each other with their neighbors for the harvest.
The Cambodian Red Long Pepper is really very versatile it goes well with condiments based on meat, game and poultry but also with grilled vegetables or stewed . On the other hand, the relatively sweet taste also favors pairings with desserts, especially those with the presence of chocolate, but also the use in the preparation of strawberry sorbets and ice creams.
Among the recipes on the net we have chosen desserts, a vegan recipe that replaces the sugar date puree, with the double advantage of recovering dates that are past or not of excellent quality and to constitute a sweet snack that can be brought around and last for several days.
In the original recipe, pepper is called long Java pepper which is another of the common names by which the spice obtained from the fruit of piper retrofractum is known.
Soft bars with red fruits and cocoa beans
Ingredients for 10 bars
Preparation
1) Line a 20x20 cm square mold with parchment paper and bring the oven to 180 °. 2) Put the dates in a small pot together with the orange juice. Add the tonka bean, Cambodian long pepper, a pinch of salt and bring to a boil.
3) Cook for 5 minutes, stirring often and making sure all dates are softened. Turn off the heat and blend the mixture until you get a thick and sticky puree.
4) Coarsely chop the red fruits and place them in a bowl with the oat flakes, cocoa beans and sesame.
5) Add the date cream and mix first with a spoon and finally with your hands, squeezing well until the mixture is homogeneous and moist; the result will be very sticky, so if you want to avoid getting dirty use a disposable glove 6) Taste the mixture and adjust the spices if necessary.
7) Spread the mixture in the pan into a compact layer, pressing and leveling with the back of a spoon or with the help of a tarot.
8) Bake for 30 minutes or until the surface turns golden and the edges begin to slightly darken.
9) Leave to cool in the mold, then cut out 10 bars using a sharp knife.
The bars can be kept for about two weeks in a tin box, individually wrapped with parchment paper. Recipe source: Kitchenbloodykitchen.com
Data sheet
Specific References
Red kampot pepper has a mild, yet strong aroma. Its flavor is unique and varied, it can be very spicy, slightly sweet or have floral or citrus nuances. Indeed, the very spicy version has slight shades of eucalyptus and mint.
Ingredients: Kampot red pepper
Origin: Cambodia
The ground white pepper, is a pepper with a dry spicy aroma, very aromatic with sweet musky nuances, is considered a light pepper and goes very well with fish and pasta with white toppings.
Ingredients: white pepper
Origin: Vietnam
Sichuan pepper is a red berry native to China. It has a very fresh, citrusy taste. It should be added during cooking, whole, or toasted and ground (except the seeds) always in small doses because, once toasted, it quickly loses its flavor.
Ingredients: Sichuan pepper
Origin: China
Cubeb pepper or also called Java pepper is very pleasant on the palate and balanced with a particularly delicate spicy flavor. Its aroma is a little like pimento. It goes very well with meat and in particular Arab pastry preparations.
Ingredients: Cubeb pepper / Java
Origin: Jawa / Java
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
Jamaica pepper also known as pimento or carnation pepper, is native to the Caribbean and Central and South America. The most important crop of 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 "pimento paths".
Ingredients: allspice
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 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
White peppercorns are characterized by their dry, very intense spicy aroma with sweet musky nuances. It is considered a light pepper, with a delicate taste and for this reason it goes very well with fish-based dishes and pasta with plain sauces.
white pepper
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
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
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
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
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
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
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: black pepper
Origin: o
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
