The long pepper is native to south-east Asia, more specifically to Java and Sumatra. In the fifteenth century, it would seem that a Dutch boat introduced a few pepper plants to Japan. The long pepper plants are grown on rocky ground in Yaeyama, an archipelago south-west of Okinawa. A real local speciality, this pepper is acclaimed by the best Japanese chefs.
The pepper is a vine and it grows along a supporting tree or an artificial support. An artificial support has two plants, each plant providing 2 to 3 kg of catkins (and not pepper corns) as it is a long pepper. A tree can accept up to 4 plants. In this case, the shoot is grafted onto the supporting tree.
The pepper has neither male or female plants, the plant itself is fertile. The catkins appear after 1 to 12 months of the vine's development.
The catkins are harvested when they are smooth and shiny, exclusively by hand, from June to October. They are then steamed for 10 minutes at 100°C to destroy any mold. Then they are dried naturally in full sunlight for 48 hours. Unlike its Indonesian cousin, this long pepper grows head upwards.
Net weight: 80 g / 2.82 oz.
Packaging: Tin can
100% long pepper catkins.
Keep away from light, heat and moisture.
Botanical: Piper retrofractum
Item dimensions: Ø7.5 x 5.5 cm / Ø2.95 x 2.16"
Shelf life: 4 years
This pepper is easy to use, you can use it for the same purposes as black pepper, knowing that it goes particularly well with meat such as lamb, pork, guinea fowl, game, but also foie gras. It is ideal for seasoning pasta, gherkins and pickles. It is blends well with many types of fish, particularly monkfish and cod. It works wonders on mashed potatoes and admirably spices vegetable, rice, pasta or soup dishes. Its "spicy" side naturally lends itself to accompanying goats' cheese. You will surprise your guests by using it in chocolate desserts. It goes extremely well with fruit - pineapple, apricot, quince, fig, strawberry, melon, coconut and rhubarb etc.