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Black pepper Lampong

€6,19

  • Strong and spicy
  • Favourite of top chefs
  • From green pepper berries to black pepper balls

    This black pepper is actually a green berry that turns black by a traditional drying process. In the extreme south of Sumatra, in Indonesia, all parts of the cultivation (picking, drying, sorting) still happen entirely by hand.

    The green pepper berries are dried very slowly on large wooden mats, by keeping the mats constantly moist under the hot tropical sun. The game of keeping the berries wet and evaporation transforms the green pepper berries into black pepper balls.

    A firm, spicy pepper

    Lampong chillies are rather small and have a spicy flavor because they contain more piperine than most black chillies. However, its palette is very broad, with notes of wood and mint. Moreover, the freshness of the green berry is preserved. Top chefs consider Lampong as one of the best black peppers.

    Usage

    In order to unlock the full richness of your Lampong peppercorns, it is best to crush them in a mortar and pestle just before sprinkling them on your dish. This spicy pepper is used with roasted meats and sautéed mushrooms. It lifts your risotto, and it goes great with fine white fish.

    Ingredients

    Whole Lampong peppercorns, 100% natural and without additives.

    Allergens

    This product contains no allergens.

    This product is packaged and/or stored in a facility that also processes products containing nuts, peanuts, mustard, celery, gluten, sesame, soy and sulphite. Despite all precautions, this product may contain traces of these allergens.

  • Nutritional values per 100g
    Energy (kJ/kcal)0/0
    Fats0g
    - of which saturated fats0g
    Carbohydrates0g
    - of which sugars0g
    Fibers0g
    Proteins0g
    Salt0g
  • Specifications
    Appearance: Granule
    Colour: Black / dark brown
    Smell: Product specific with woody vegetable notes
    Taste: Product specific with woody vegetable notes

Black pepper Lampong

100 gr / 1

€6,19

  • From green pepper berries to black pepper balls

    This black pepper is actually a green berry that turns black by a traditional drying process. In the extreme south of Sumatra, in Indonesia, all parts of the cultivation (picking, drying, sorting) still happen entirely by hand.

    The green pepper berries are dried very slowly on large wooden mats, by keeping the mats constantly moist under the hot tropical sun. The game of keeping the berries wet and evaporation transforms the green pepper berries into black pepper balls.

    A firm, spicy pepper

    Lampong chillies are rather small and have a spicy flavor because they contain more piperine than most black chillies. However, its palette is very broad, with notes of wood and mint. Moreover, the freshness of the green berry is preserved. Top chefs consider Lampong as one of the best black peppers.

    Usage

    In order to unlock the full richness of your Lampong peppercorns, it is best to crush them in a mortar and pestle just before sprinkling them on your dish. This spicy pepper is used with roasted meats and sautéed mushrooms. It lifts your risotto, and it goes great with fine white fish.

    Ingredients

    Whole Lampong peppercorns, 100% natural and without additives.

    Allergens

    This product contains no allergens.

    This product is packaged and/or stored in a facility that also processes products containing nuts, peanuts, mustard, celery, gluten, sesame, soy and sulphite. Despite all precautions, this product may contain traces of these allergens.

  • Nutritional values per 100g
    Energy (kJ/kcal)0/0
    Fats0g
    - of which saturated fats0g
    Carbohydrates0g
    - of which sugars0g
    Fibers0g
    Proteins0g
    Salt0g
  • Specifications
    Appearance: Granule
    Colour: Black / dark brown
    Smell: Product specific with woody vegetable notes
    Taste: Product specific with woody vegetable notes