Red Long Pepper or Piper Longum Aroma: Lightly peppery - starts with leathery notes, followed by fermented cacao and honey mead (metheglin) Flavour: starts freshly-cut wood with fruity cacao notes, followed by an intense and fiery end. Food p...
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Red Long Pepper or Piper Longum
Aroma: Lightly peppery - starts with leathery notes, followed by fermented cacao and honey mead (metheglin)
Flavour: starts freshly-cut wood with fruity cacao notes, followed by an intense and fiery end.
Food pairing: Roast lobster, chicken glazed with honey, rabbit, chocolate puddings especially dark mousee, red wine sauces.
Origin: Volcanic soils nort of Mount Bokor from small family farms.Khmer - dai plai - means "short arm". Harvested when fully ripe, fixed by plunging in boiling water.