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This particular long red pepper, coming from Cambodia, is a very rare and precious pepper due to its low production, useful for creating delicious and refined dishes, with a sweet and warm taste. It resembles long Bengal pepper in shape but with a decidedly more vanilla flavor, reminiscent of the flavor of tonka beans.
Ingredients: long red pepper
Origin: Cambodia
According to some, the Cambodian Red long pepper has the same aromaticity and floral scents as the Kampot red pepper according to others it is very similar to the Indian piper longum , both are actually 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 as to favor the pairing 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 the 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.
Cambodian Red Long Pepper is really very versatile goes well with meat, game and poultry condiments but also with grilled or stewed vegetables .
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 sorbets and strawberry ice creams. < / p>
Among the recipes on the net we have chosen desserts, a vegan recipe that replaces the date puree with sugar, with the double advantage of recovering dates that are past or not of excellent quality and to make a sweet snack that can be carried around and last for several days. In the original recipe the pepper is called long Java pepper which is another common name by which the spice obtained from the fruit of the 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, Cambodia 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 a thick and sticky puree is obtained.
4) Coarsely chop the red fruits and put themi in a bowl with 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
This particular long red pepper, coming from Cambodia, is a very rare and precious pepper due to its low production, useful for creating delicious and refined dishes, with a sweet and warm taste. It resembles long Bengal pepper in shape but with a decidedly more vanilla flavor, reminiscent of the flavor of tonka beans.
Ingredients: long red pepper
Origin: Cambodia
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
Malagueta pepper or Guinea pepper is very rich in essential oils and the smell is reminiscent of ginger, but also cardamom, of which it is often the substitute in the preparation of foods. It is used to flavor stews and some grains of this spice are added to the traditional cola nut drink that is offered to guests.
Ingredients: Malagueta pepper
Origin: Guinea
Packaging: 50g / 100g stackable airtight pet jar.
Packaging: 150g / 1000g kraft bag with zip closure to save freshness.
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
Sarawak Black Pepper has the characteristic of having a spicy and dry aroma, which tends to fade therefore non-invasive. It elevates the aroma of dishes without overwhelming, and therefore it goes well with all dishes and is particularly appreciated even for spice neophytes.
Ingredients: Sarawak black pepper
Origin: Malaysia
Sichuan pepper is a green berry native to China, also called Sancho Pepper. It has a very fresh, citrusy, spicy and sparkling taste that gradually envelops the palate. It should be added to cooking, whole, or crushed in a mortar always in small doses because. Once toasted, it tends to quickly lose its flavor.
Sichuan 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
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
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
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
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
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
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
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
Tasmanian pepper is a fake pepper from the Australian mainland. It is an extremely aromatic pepper. The notes are very fresh, fruity and woody notes highlighting the roar of basil and camphor. It can be used in white fish, salmon, herring, shellfish, pork, duck and pheasant.
Ingredients: Tasmanian pepper
Origin: Australia
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
The delicately spicy pink pepper or false pepper has a sweet and slightly resinous aftertaste. It is used to flavor fish dishes (especially salmon), roast meats, risottos and more. It allows you to create high-impact dishes, playing on the contrast of colors. This particular variant has numerous beneficial properties. Pink pepper is considered a natural remedy with diuretic and antiseptic properties. It is used in case of rheumatism, menstrual pain, bronchitis, urinary tract infections.
Ingredients: pink pepper
Origin: Brazil
