Long Lampung Pepper 2–5 cm
Piper retrofractum

Lampung pepper, also known as long pepper or Java pepper, is a distinctive type of pepper originating from Southeast Asia. In Indonesia, it is known as cabe jawa and is also cultivated in the Lampung province of Sumatra. The fruit grows in characteristic elongated spikes measuring approximately 2–5 cm.

Unlike traditional black pepper, which produces round peppercorns, long pepper has elongated, dark brown to black fruits. Its flavour is warm, intense and long-lasting, with sweet, earthy and slightly floral notes. Compared to black pepper, it has a more complex aromatic profile, with notes reminiscent of cinnamon.

FLAVOUR

Warm and spicy, with a long-lasting finish and sweet, earthy and slightly floral aromas. The intensity and aroma may vary depending on the origin and degree of ripeness.

USED whole, broken, ground or crushed.

PURCHASING AND STORAGE

Long pepper is best stored whole, in a dry and dark place in a tightly sealed container. The whole spikes can be crushed in a mortar or ground just before use to release their characteristic aroma.

CULINARY USE

Long pepper is used in various Asian cuisines and is particularly interesting for sauces, marinades, soups, stocks, stews and slow-cooked dishes. Whole spikes can be added during cooking and removed afterwards, while broken or ground pepper can be used directly as a seasoning.

It is excellent with meat, game, sauces and hearty dishes, and is an interesting alternative to traditional black pepper. It can also be paired with cheese, while its warm and slightly sweet character works well in certain sweet combinations.

PAIRS WELL WITH garlic, ginger, cinnamon, cloves, star anise, olive oil and citrus fruits.