This LONG RED PEPPERCORN develops at first a pungent taste, followed by a heat sensation, and finally some surprisingly complex hints of dried red berries, cardamom and nutmeg.
The long pepper comes from the Kirivong region in Cambodia and is harvested when the fruit is very mature. This explains the dark red color and unique flavor.
It is ideal to spice up meats, specifically lamb or beef, as well as classic sauce dishes. The long pepper is particularly well suited for slow cooked dishes. First, break into two or three pieces before incorporating it into to your dish.