Black Lampong Peppercorns

Black peppercorns

Lampong ‚ also spelled Lampung ‚ peppercorns come from southern Sumatra, Indonesia, where volcanic soil and equatorial conditions produce smaller berries with higher piperine concentration than Malabar.

Smaller berries and higher piperine concentration than Malabar give Lampong peppercorns their characteristically sharp, forward-punching heat ‚ the choice for preparations where assertive pepper presence is the goal.

Load into a peppermill for bold, sharp everyday pepper wherever assertive pepper character is welcome.Use in pastrami cures, brines, and pickling recipes where a sharper, more citrusy pepper is traditionally appropriate.Add whole to stews, stocks, and braises for slow-releasing heat with bright citrus-pine undertones.