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.
These are slightly smaller than standard peppercorns but have more sharpness and heat and pair well with most herbs and spices.
Grind them in your own peppermill for a more pungent flavor that is great on pastas, salads, stews or soups. Use whole in pickling, marinades, pastrami, stocks, and marinades. Try in both sweet and savory dishes.
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.
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