Long Red Pepper Cambodia Grinder

Cambodian red long pepper is a rare pepper with a rich and complex flavor. It is the most expensive long pepper in the world. It is a pepper that will offer you notes of Bahia cocoa and tonka bean.

Pepper Power: 8/10
Main notes: Cocoa from Bahia and tonka beans very long in the mouth
Use: Ideal for all salty and sweet dishes
Origin: Cambodia

It is harvested when the pepper is fully ripe, ie a bright red like an infusion of Rooibos. Buy long red pepper from Cambodia at the best price per kilo at Comptoir de Toamasina. The specialist in exceptional peppers. Certainly the best gourmet pepper to have in your kitchen.

Cambodia, a land of excellent peppers.

Conditionnement

Reference PLRCPR

€7.22

Rare and Precious

Belongs to the Piper retrofractum family, cousin of Java pepper, cultivated on a unique terroir.

Bright Red

Harvested at the ultimate stage of maturity. Its sun-drenched grains offer a vibrant color and unmatched quality.

Intense Aromas

Warm notes of Bahia cocoa, followed by hints of tonka beans and dried fruits.

Cambodian long red pepper in a mill is a rare pepper with a rich and complex flavor. It is said to be the most expensive pepper in the world. Its notes take you on a journey to the lands of spices and peppers—featuring a touch of Bahia cocoa and tonka bean. It is a pepper that lingers beautifully on the palate.

Long red pepper is rare because it is largely unknown to the general public. Yet, its aromatic palette is incredible. Its very elongated shape, making it look like a stunningly red ear of wheat, will take your cooking on a journey.

Botanical clarification: this pepper belongs to the species Piper retrofractum Vahl—and not Piper longum, the cousin yet distinct Indian species. Its notes are far superior to those of classic long pepper.

A discovery during a layover in London

It was during an unexpected encounter at an airport in London that I discovered this pepper for the first time. A simple conversation during a layover, and I was told about this Cambodian long red pepper, its rarity, and its cocoa and tonka aromas.

It is this kind of encounter, often the result of chance, that shapes Le Comptoir de Toamasina's selection. I wanted to dig deeper, understand this pepper, and finally offer it to you today.

A necessary warning

Long Red Pepper does not adapt to traditional pepper mills—its shape and texture could damage the mechanism. This mill is specially designed for it, to preserve your precious ingredient with every use.

What you will see in this video

Arnaud presents the Cambodian long red pepper in a refillable mill.

Comparative Sensory Analysis

Cambodian Long Red vs Kampot Red vs Java Long

Three very different profiles in the long and red pepper family

Cocoa · Tonka · Gingerbread

Floral (saffron rose)

Sweet · Dried fruits

Spicy (slow, persistent)

Cambodian Long Red (Ours)

Kampot Red (P. nigrum)

Java Long

Arnaud's Note: "It is the only long pepper that blends notes of Bahia cocoa, tonka, and licorice with a warm and intense, yet never aggressive, heat."

Cambodian Long Red · Kampot Red · Java Long

Technical Sheet

What You Receive

Country of OriginCambodia (Kampot)
Botanical SpeciesPiper retrofractum
IngredientsLong Red Pepper
Aromatic Power8/10
Main NotesBahia cocoa and tonka bean, very long on the palate
UsageSweet and savory dishes
AllergenNone
Possible TracesNone
PackagingRefillable Mill
LogisticsPrepared within 24h - Delivered within 48h

What is the flavor of long red pepper?

Aromatic intensity: long red pepper stands out for its intensity. It unfolds warm and captivating aromas that evoke Bahia cocoa. Imagine yourself immersed in a symphony of rich and deep flavors.

Balanced notes: initially, you will feel notes of cocoa, which will then give way to hints of tonka beans and dried fruits. It is a true sensory journey for your palate.

How to use long red pepper in cooking

Seasoning meats: choose Long Red Pepper instead of traditional pepper before grilling, roasting, or pan-frying steaks, lamb chops, or chicken, for a deep and slightly sweet flavor.
Enhancing seafood: the warm and earthy nuances blend harmoniously with shrimp, salmon, or scallops.
Exploring vegetarian dishes: on sautéed vegetables, salads, or tofu dishes for a flavor explosion.
Marinades and sauces: mix it finely ground into your marinades for meats and fish, and into your sauces for pasta or rice.
Desserts: be bold — on fresh fruit, in chocolate sauces, or to flavor ice creams and sorbets.

8 simple recipes with Long Red Pepper

Chicken with Long Red Pepper and Coconut Milk: brown chicken pieces with chopped garlic and ginger, add ground long red pepper and coconut milk, simmer. Serve with basmati rice.
Apple and Long Red Pepper Tart: arrange thin apple slices on shortcrust pastry, sprinkle with ground long red pepper and brown sugar, bake.
Vegetable Curry with Long Red Pepper: mixed vegetables, coconut milk, curry powder, and ground long red pepper, simmered until tender.
Red Berry Mousse with Long Red Pepper: blend red berries, powdered sugar, and lemon juice, add a pinch of long red pepper, and fold in whipped cream.
Marinated Pork Skewers: diced pork marinated in soy sauce, honey, olive oil, and ground long red pepper, then grilled.
Gingerbread with Long Red Pepper: flour, honey, milk, classic spices, and ground long red pepper, baked until done.
Crunchy Vegetable Salad: julienned cucumbers, radishes, and carrots, dressed with olive oil/apple cider vinegar/honey/long red pepper.
Nut Pilaf Rice: rice, onions, garlic, raisins, dried apricots, and walnuts, seasoned with ground long red pepper and vegetable broth.

Storing long red pepper in a mill

Protection against moisture: store it in a dry place, in an airtight container.
Away from light and heat: a cool, dark place, such as a kitchen cupboard or drawer.