Lampong peppercorns are cultivated in Indonesia and picked immediately after they ripen. Because they are not allowed to mature on the vine, these peppercorns are slightly smaller than our Tellicherry peppercorns, but they do have more sharpness and heat.
"Sprinkle with pepper and serve" is the last step in a recipe for diced pork and apples from the world's oldest surviving cookbook, De Re Coquinaria ("On Cookery"), attributed to the 1st century Roman gastronome Apicius.
Whole peppercorns can be used in pickling, marinades, stocks, pot roasts, pastrami and soups. Tie them in a muslin bag for easy removal. Grind them in your own peppermill for a more pungent flavor that is great on pastas, salads, stews or soups.
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