Long Red Pepper Cambodia

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

€5.37

Absolute Rarity

A confidential production, hand-picked catkin by catkin at full maturity by a handful of Cambodian families.

Upright Catkins

Unlike its Javanese cousin that hangs towards the ground, this pepper grows its spikes pointing up towards the sun.

Gourmet & Spicy

Bahia cocoa, tonka bean, gingerbread, and licorice, for an enveloping heat that is never aggressive.

It is harvested when the pepper reaches full maturity, showing a bright red color like a rooibos infusion. Certainly the best gastronomic pepper to have in your kitchen. Cambodia: a land of exceptional peppers.

Dive with us into the mysteries of long pepper, affectionately nicknamed the "catkin pepper." Its slender, delicately intertwined grains captivate with their singularity. This culinary marvel seduces the most demanding palates with a subtle blend of gingerbread nuances, clove, Bahia cocoa, licorice, and hints of allspice.

At Le Comptoir de Toamasina, we are passionate pepper specialists. We meticulously select this Cambodian pepper, reflecting the very essence of Cambodia, its lush and wild nature. Known as "Daï Plaï" in Khmer, this pepper is harvested at full maturity, when the catkins turn bright red.

Botanical clarification: this pepper belongs to the species Piper retrofractum Vahl (synonymous with Piper officinarum)—and not Piper longum, a cousin but distinct species (the Indian species). Originally from Java in Indonesia, this vine has perfectly acclimatized to the Kampot terroir.

A Cambodian terroir, between Kampot and Takeo

This pepper is grown in Cambodia. This type of long red pepper is traditionally associated with the Kampot and Takeo provinces in the south of the country—the very renowned lands where the famous PGI-protected Kampot round pepper also grows.

A remarkable fact specific to this Cambodian terroir: unlike the Javanese vines whose spikes naturally hang towards the ground, the catkins cultivated here stand upright towards the sun. This orientation maximizes their exposure and favors the concentration of sugars and essential oils in the pericarp during maturation.

What you will see in this video

Arnaud presents the Cambodian long red pepper and its notes of Bahia cocoa.

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 (Piper nigrum)

Java Long

A heat that never burns: its main alkaloid, piperine, is accompanied by specific amides like piperlongumine which slow down its perception—the heat develops slowly, envelops the palate, then fades into a musky, floral note of saffron rose.

Cambodian Long Red · Kampot Red · Java Long

Technical Sheet

What You Receive

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

Flavor and taste: a carnival of aromas

Long Red Pepper is recognized as one of the most precious in the world. Each grain reveals a true carnival of flavors: complex notes of allspice, blond tobacco, saffron, and clove. Let yourself be surprised by a spicy freshness followed by an enveloping heat, oscillating between floral aromas of rose and licorice, finishing with fresh and vegetal touches.

The difference between classic long pepper and long red pepper

Traditional long pepper (often black/grey) is harvested before maturity and offers woody and earthy nuances. Cambodian Long Red Pepper, on the other hand, is harvested at full maturity—bright red. This advanced maturity develops an aromatic bouquet rich in notes of cocoa, honey, and tonka bean, with a softer and more enveloping heat, less pungent than classic black pepper.

How to use Long Red Pepper in cooking

Preparation: grate it or crush it in a mortar to release its intense aromas. It can also be used whole in stews for a slow diffusion, like a cinnamon stick.
Cooking: unlike cubeb pepper, it holds up exceptionally well to cooking. Add it at the beginning, middle, or end of preparation to enrich sauces and stews.
Pairings: a major asset for sauces, stews, and marinades. It enhances meats (lamb, duck, game), fish, but also chocolate or red berry desserts.
Signature idea: a chocolate mousse garnished with shards of long red pepper will surprise your guests.

Important note: this pepper should not be put in a conventional pepper mill; its shape and texture could damage it. Use a grater or a mortar instead.

8 fabulous recipes with Long Red Pepper

Salmon Tagliatelle: fresh pasta, salmon, a touch of red curry, coconut milk, Thai basil, and grated long red pepper.
Traditional Tuk Meric sauce: replace black pepper with long red pepper for a sweeter and more cocoa-flavored version of this Cambodian sauce.
Homemade pepper syrup: a spicy syrup for your cocktails or fruit salads.
Oriental lentil soup: a comforting soup enriched by the warm notes of long pepper.
Beef carpaccio: thin slices of fillet enhanced by a long red pepper vinaigrette.
Mushroom risotto: the creaminess of the risotto and the earthiness of the mushrooms awakened by the intensity of the pepper.
Pineapple jam: the pairing of sweet pineapple and the aromatic heat of the pepper.
Vegetarian grapefruit ceviche: a fresh version with Asian herbs and a touch of pepper.

How to store your pepper

Away from light and moisture: UV rays and water damage the grains.
Airtight container: glass jar or anti-UV PET to prevent any flavor alteration.
Stable temperature: avoid proximity to the oven or stovetop.

Frequently Asked Questions

Is Cambodian long red pepper Piper longum or Piper retrofractum?

It is Piper retrofractum (synonymous with Piper officinarum). Piper longum is the Indian long pepper, a cousin but distinct species.

Why do its spikes grow upwards rather than downwards?

It is a particularity of the Cambodian terroir: unlike the Javanese vines whose spikes hang, the ones grown in Kampot stand their catkins up towards the sun, which favors aromatic concentration.

Can I use a classic pepper mill?

No, its shape and texture could damage a conventional mill. Use a grater or a mortar instead.

Does this pepper carry the Kampot Pepper PGI label?

No, this PGI is legally reserved for round pepper (Piper nigrum). This long pepper, grown on the same terroir, is marketed under a descriptive name.

"A catkin pepper pointing to the sun—Bahia cocoa, tonka bean, and a heat that never burns."

Order My Cambodian Long Red Pepper

Piper retrofractum · Cambodia · Arnaud Sion Selection