Black Lampong Pepper

Black Lampong pepper, a green-fresh single-variety pepper from Indonesia

Black Lampong pepper comes from the Lampung region in the south of Sumatra and is one of the best-known Indonesian peppers. We pack it gently in our workshop in Klingenberg am Main. Its aroma is green-fresh and very versatile: from lemony through fine-bitter to a mild, pleasant heat. This makes it a lively, aromatic all-rounder for the mill.

How to use

Suitable for mortar and pepper mill. Perfect with dark meat such as game, lamb and beef as well as on hard cheese. Also delicious in sauces, soups and salads. Best ground fresh in the mill just before the dish comes to the table, so the essential oils come fully into their own.

At a glance

• Single-origin from the Lampung region in Indonesia
• A green-fresh aroma with mild heat
• Whole peppercorns, ideal for the mill
• Workshop quality from Klingenberg am Main
• Without additives

Goes well with

If you're looking for savoury-full-bodied alternatives, reach for the black Belem pepper from Brazil or the earthy-full black Tellicherry pepper. Fresh-ethereal is the black Kerala pepper. For blends, the Mélange Noir and the fruity Sieben are the first choice. You'll find more in our pepper collection.

Frequently Asked Questions

Where does the Lampong pepper come from?
From the Lampung region in the south of the Indonesian island of Sumatra. Lampong is regarded as a classic origin for aromatic black pepper.

What does black Lampong pepper taste like?
Green-fresh and versatile, with lemony and fine-bitter notes and a mild, pleasant heat.

What is it best suited to?
For dark meat such as game, lamb and beef, on hard cheese as well as in sauces, soups and salads. Fresh from the mill it unfolds its full aroma.

Should I buy pepper whole or ground?
Always whole and grind it fresh in the mill. Already-ground pepper loses its essential oils within a few minutes. Whole corns keep their aroma for years.