This red long pepper is a sharp, ripe pepper with a complex taste. It is grown in the Cambodian region of Kampot, famous for its black pepper. This long pepper is excellent for Southeast Asian cuisine and delicious in sweet dishes and with goat cheese.

This red long pepper is harvested from the Javanese long pepper (Piper retrofractum) that is grown in Cambodia in the same region where the famous Kampot pepper grows. It comes from the ripe fruit, which can be a fire red, and is reminiscent of a chili pepper, but it is not.

This long pepper is grown in the forests where the farmers plant them. They use the shade of existing trees and the fertile, moist environment, so no fertilization and irrigation is needed. The plants soon bear fruit and give more yield every year. After the third year, the plants are harvested and replaced.

This long Kampot pepper is one of the three types of long peppers that we have in store. From Japan we also have Javanese long pepper from Ishigaki Jima and from Vietnam the Indian long pepper (Piper longum) from Binh Duong.

Smell and taste

This long pepper is quite sharp, especially for a pepper of this type. You can taste a palette of sweet citrus notes, but the spicy-woody scent of black pepper *) dominates. These are the mmain aromatic components in this long pepper:

  • germacreen D *, spicy woody
  • β-caryophyllene *, sweet spicy and woody
  • 3-careen, citrus-like
  • D-limonene (dipentene), sweetish orange flavor, modestly present in nutmeg, mace and cardamom,
  • α- and β-pinene *, woody woody pine scent, as in cumin, pine (pine cone), juniper and hemp
  • β-myrcene *, spicy aroma, with notes of fruits (mango, grape, peach) and mint
  • sabines *, responsible for the woody, camphor-like taste of black pepper, among other things
  • α-phellandrene *, pleasant citrus and woody pepper flavor


The easiest way to use long pepper is to cut or break the pepper into pieces and then jack or grind these pieces, for example, in a coffee grinder that you have specifically intended for grinding spices.

Red long peppers combine perfectly with lamb meat, goat meat, goat cheese, duck, fruit and in general dishes in which cinnamon, cloves and saffron can also be used.


  • 100% berries of the Piper retrofractum
  • origin: Kampot region, Cambodia
  • 2018 harvest


  • available in pouch, glass and testtubes
  • pouches containing 30, 45, 60, 250 or 500 grams
  • glass containing 45 grams

Gift packages

  • the cubic box is suitable for packaging one glass jar and is supplied with a sheet of black tissue paper
  • the flat box has a flat 'velvet' inlay, and is suitable for  our small and medium-sized pouches (150 and 250 ml), marked with an arterisk *. Capacity: 4-5 bags, depending on the type of spice
  • for further details (and images) of our gift packaging, please refer to the product page

General advice

  • use the pepper whole in stews and curries and ground on your lamb cutlets . . .
  • grind long pepper in small batches and keep those in a well-sealed jar for no more than a couple of weeks ahead
  • add ground long pepper only in the last stage of preparation of your dish (last minute)
  • keep it in a dry and pretty cool place
  • the expiry date is meant as an indication

Best before

  • february 2022
Cambodia From the Kampot region
Botanical name
Piper retrofractum (Javan long pepper)
No additions 100% dried long pepper (whole)
Allergen information
Contains no allergenes

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Red long Kampot pepper

  • €5.25

  • Ex Tax: €4.82

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Tags: black pepper, black kampot pepper, black cambodian peper