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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.

Lampong peppercorns are cultivated in Indonesia

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"My spices arrived today. Just got home and unwrapped them. What an expert wrap job, by the way! I always notice the attention to detail you give! Great job! Can't wait to use them in some fun new recipes."
- -Pat M. of Black Forest, CO