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Cambodian red long pepper

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Cambodian red long pepper

The Long Pepper, “Piper retrofactum”, is a flowering vine of the pepper family, native to Java, Indonesia which acclimatizes well in the Kampot terroir.

The first reference to long pepper appeared in Indian textbooks of Ayurvedic medicine, where its medicinal and dietary benefits are described in detail.

The fruit is harvested when it is red in color and fully ripe. It is then washed, scalded and dried in the sun for several days.

Used as a spice or seasoning, it develops a complex flavor of chili and musk, tempered by sweet notes of chocolate, compote and gingerbread.

The attack on the palate is sweet and the spicy force arrives later.

To use it, you can grind it, grate it or put it into small pieces in a traditional pepper mill. It is perfect for seasoning salads, meats, pâtés, purees or also with fresh or fried fruits, such as pineapple. It can also be ground in marinades for meats or used whole to spice up your stews.

Virtues of long red pepper:

 

It is excellent for digestion and has the effect of activating the entire digestive system . Chinese pharmacists use long retrofactum pepper to make tonic and exciting preparations, used by the Chinese against fatigue.

It is also prescribed in traditional Chinese medicine against cold and its harmful effects .

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