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Black Lampong Peppercorn

Peppercorns - Black Lampong Peppercorn from Savory Spice
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Black Lampong Peppercorn Details

Salt & Pepper

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, but 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.

Spice Tips!

More Uses:

Pepper-crusted steak: Sprinkle 1 to 2 tsp. on steak before cooking.

Cacio e Pepe: Add 1 to 2 tsp. to buttered pasta with Parmesan cheese.

Spice Map - Indonesia
Lampong peppercorns are cultivated in Indonesia

Black Lampong Peppercorn Nutrition

Nutritional Information
Salt-Free
Sugar-Free
Gluten-Free
Nut-Free
Vegetarian
Vegan
MSG-Free
Dairy-Free
Garlic-Free
Onion-Free
Sweetener-Free
Capsicum-Free
Corn-Free


Black Lampong Peppercorn Flavor

These are slightly smaller than standard peppercorns but have more sharpness and heat and pair well with most herbs and spices.

Black Lampong Peppercorn Uses

Grind in a peppermill. Add whole to stocks, stews, soups, and marinades. Try in both sweet and savory dishes.

Black Lampong Peppercorn Recipe

For 6 T of mix: Blend 2 T black peppercorns and white peppercorns, and 1 T allspice berries and coriander seeds

Black Lampong Peppercorn Reviews