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Whole Black Lampung Long Pepper 2–5 cm by the Kilo
Whole black Lampung long pepper (2 to 5 cm) available by the kilo is an extraordinary Indonesian spice featuring whole catkins with an intriguing rustic charm. Originating from the lush island of Sumatra, this historic pepper variety delivers a complex aromatic bouquet and a smooth, lingering warmth that sets it apart from ordinary black pepper.
Harvested from climbing vines in the humid tropical region of Lampung, the peppers thrive in ideal growing conditions that foster rich essential oil content. Carefully harvested at peak maturity and gently dried, the catkins turn a characteristic dark gray-black to brown shade, locking in their firm texture and ensuring long-lasting freshness in bulk quantities.
On the nose, it offers an alluring fragrance of cinnamon, dried flowers, and cozy winter spices. On the palate, it delivers a warm, well-balanced heat accompanied by sweet, earthy undertones. Simmer whole catkins in braised meats, stews, marinades, and stocks, or crush them in a mortar to finish grilled steaks, fish, aged cheeses, fruit compotes, and dark chocolate desserts.
- Pepper Strength: 6/10 (Warm, persistent heat)
- Main Notes: Cinnamon, dried flowers, sweet earthy undertones
- Uses: Slow-cooked stews, sauces, grilled meats, cheeses, and chocolate desserts
- Origin: Indonesia (Lampung Region)
- Format: Whole catkins 2 to 5 cm (Sold by the kilo)
With its distinctive shape and comforting sweet spice notes, Lampung long pepper by the kilo brings an exotic gourmet dimension to professional menus and signature recipes. Purchasing by the kilo provides an ideal, cost-effective wholesale solution for demanding kitchens.
Experience the finest harvest of whole black Lampung long pepper at the best price per kilo with Le Comptoir de Toamasina.
A signature on the menu
Few restaurants offer it. Grated at the table or on the plate, it gets noticed and makes a good story.
A controlled cost per plate
Stronger than black pepper, it is used sparingly: about 1 g per plate, around 7 cents at €69 a kilo.
A contact, not a catalogue
You order from Arnaud, who tastes every batch and answers your technical questions himself.
Lampung long pepper by the kilo is aimed first at professionals: chefs, pastry chefs, chocolatiers, bartenders, caterers and delicatessens. These are whole spikes of Piper retrofractum, the Indonesian cabe jawa, from Lampung province in southern Sumatra. Graded between 2 and 5 cm, they have been dried to a matt black colour that concentrates their aromas.
In a professional kitchen, it has two strengths. Power first: hotter than black pepper, you need less of it for the same effect. Versatility second: its liquorice, cinnamon and cocoa notes work as well in a red wine sauce as in a ganache. To try it before ordering the kilo, it is also available as a 45 g jar and 200 g pouch.
Comparative Sensory Analysis
Lampung Long Pepper vs Tellicherry vs Black Kampot PGI
Our tasting profile: long pepper against two great chef's black peppers
Lampung · Tellicherry · Kampot
The Taste Pyramid of Lampung Long Pepper
What your guests perceive, bite after bite
Technical sheet
What you receive
- Botanical namePiper retrofractum (cabe jawa)
- OriginLampung province, Sumatra, Indonesia
- IngredientsLong pepper
- Packaging1 kg pouch
- FormWhole dried black spikes, graded 2 to 5 cm
- Strength8/10 — hotter than black pepper
- Main notesBroad heat, liquorice, cinnamon, cocoa
- UseGrated, ground to order, or whole for infusions and long cooking
- StorageDry, away from light and heat, in an airtight container
- AllergensNone
- Preparation / DeliveryPrepared within 24h - Delivered within 48h
Arnaud's view: why I offer it to professionals
I founded Le Comptoir de Toamasina in 2010, after my first trip to Madagascar. Many customers still know me by the nickname "Arnaud Vanille", but my range has grown to peppers from around the world, and I have worked with professionals since 2012. What they expect from me is a product that stays consistent from one batch to the next, and a contact who knows what he sells.
I select this long pepper in France, through my importer. Before approving a batch, I check three things. The spikes first: whole, black and matt, within the 2 to 5 cm range, with no dust or debris at the bottom of the bag. The drying next: a spike should snap cleanly, not bend. Finally the taste: I grate one over a spoonful of cream. If the heat comes through cleanly and the liquorice follows, the batch joins the Comptoir.
I recommend it above all to kitchens that work with long cooking and to pastry chefs looking for a spice for chocolate. It is easy to present in the dining room: "the pepper the Romans paid more for than black pepper". That kind of story is often what brings a guest back.
In the professional kitchen: how to use it
- Mise en place: grate with a microplane at the pass, or grind what you need for the service in a spice grinder after cutting the spikes. A standard pepper mill will not take them whole.
- Long cooking: 2 whole spikes per litre of stock, sauce or braise, removed at the end. They add flavour without clouding the sauce.
- Reference dose: about half your usual quantity of black pepper, roughly 1 g per plate as a finish.
- Cost per plate: at €69 a kilo, 1 g per plate comes to about 7 cents.
- Infusion: the whole spikes infuse well when hot in cream, milk, syrup or wine. Strain before use.
- Seasoning: for quick dishes, add it at the end of cooking; the heat stays, but the sweet notes fade over high heat.
Menu ideas
Red wine and long pepper sauce
On your usual reduction (shallot, red wine, veal stock), infuse 2 whole spikes per litre while reducing, remove them, then mount with butter. The sauce gains a deep warmth and a length that black pepper does not give.
Ganache and chocolate desserts
Infuse 2 to 3 spikes per litre of cream before pouring it over the chocolate. For a fondant or moelleux, grate half a spike into the batter. Cocoa and liquorice answer each other: the simplest pairing to get your dessert talked about.
Poached fruit and winter desserts
Pears in wine, roasted figs, red fruit compotes: one whole spike in the poaching syrup, removed at service, and a little grated pepper at the pass.
At the bar
Mulled wine, spiced syrup for rum or whisky cocktails: 2 spikes per litre are enough to give a long warmth on the palate.
In delicatessens
The 1 kg pouch lets you repack into jars. It is a product that intrigues: a short label (long pepper from Sumatra, grate like nutmeg, liquorice and cocoa) is enough to sell it.
Lampung, a land of pepper
For a professional who needs to present this pepper, here are the essentials. Lampung province, at the southern tip of Sumatra, has been linked to pepper for centuries: in the 16th and 17th centuries, its pepper supplied the port of Banten, on the coast of Java, where Asian merchants and later the European trading companies came to buy it.
Long pepper itself was known to the Romans, who paid more for it than for black pepper. In the Middle Ages, it went into hippocras and gingerbread. Forgotten for centuries, it is now coming back onto chefs' menus, which is one more argument for a menu that wants to stand out.
Frequently asked questions from professionals
What is the price per kilo?
The 1 kg pouch costs €69. For larger quantities or regular orders, contact me for a quote.
How should I store an opened 1 kg pouch?
Divide the spikes into small airtight containers, away from light and heat, and open one at a time. Keep them whole and grate to order.
Can it go in a grinder?
Yes, in a spice grinder or food processor, in small batches, after cutting the spikes into pieces. For finishing, a microplane is still the simplest.
How is it different from Java long pepper?
It is the same species, Piper retrofractum. This batch comes from Lampung province, on the island of Sumatra, as graded 2 to 5 cm spikes dried until black.
Do I need to adjust my recipe quantities?
Yes. It is hotter than black pepper: start with half your usual quantity, then adjust to taste.
Can you provide a technical sheet?
Yes, on request, with the batch number of your order.
« A pepper with character for kitchen and pastry: broad heat, liquorice, cinnamon and cocoa. »
Discover our rare peppersPiper retrofractum · Lampung, Sumatra · €69 per kilo · Larger volumes on quote · Selected by Arnaud Sion
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