To try to reduce our footprint, we offer our products in big quantities to minimize packaging waste. This product will come in a big bag.
Black pepper Lampong
Coming soon
€6,49
- Strong and spicy
- Favourite of top chefs
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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.
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Nutritional values per 100g Energy (kJ/kcal) 0/0 Fats 0g - of which saturated fats 0g Carbohydrates 0g - of which sugars 0g Fibers 0g Proteins 0g Salt 0g -
Specifications Appearance: Granule Colour: Black / dark brown Smell: Product specific with woody vegetable notes Taste: Product specific with woody vegetable notes
-
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 Fats 0g - of which saturated fats 0g Carbohydrates 0g - of which sugars 0g Fibers 0g Proteins 0g Salt 0g -
Specifications Appearance: Granule Colour: Black / dark brown Smell: Product specific with woody vegetable notes Taste: Product specific with woody vegetable notes