Java long pepper
Indonesian long pepper – Origin: Malang, Java
Long pepper is one of the oldest forms of pepper, prized long before the rise of black pepper. More complex and warm, it offers a rich aromatic profile, at once peppery, sweet and slightly sugary.
At Kawanga, we’ve selected an exceptional long pepper, grown in the region of Malang, in eastern Java, on volcanic foothills that enjoy a cool, humid climate. The pods are harvested at optimal ripeness, then dried in a greenhouse, in order to precisely control the drying process and ensure consistent, superior aromatic quality.Translated with DeepL.com (free version)
Aromatic Profile
- A gradual, enveloping peppery heat
- Warm notes of cinnamon and nutmeg
- Slightly sweet and licorice-like notes
- A long, smooth, and spicy finish
Less pungent than black pepper but more complex, long pepper is distinguished by its roundness and depth.
Origin & Botany
Country
Indonesia
Island
Java
Region
Malang
Botanical species
Piper retrofractum
The Malang region, characterized by rich volcanic soil and moderate elevation, is particularly well-suited to the cultivation of long pepper, promoting slow growth and a high concentration of flavor.
Selection & Quality Control
- Unparalleled quality—only the very best selection
- Whole, well-formed, and dense ears of corn
- Thorough sorting after harvest
- Greenhouse drying for optimal humidity control
- Excellent aromatic and visual stability
This approach allows Kawanga to offer a consistent, flavorful long pepper that is perfectly suited for professional use.
Culinary Uses
Long pepper can be used grated, crushed, or steeped, depending on the recipe:
- Slow-cooked meats, game, lamb
- Fatty fish and shellfish
- Root vegetables, squash, mushrooms
- Sauces, gravies, broths
- Chocolate, spicy desserts, pastries
- Liquors, syrups, herbal teas, hot beverages
Packaging
- Whole long pepper
- Unmatched Caliber and Quality
- Volumes tailored to the needs of professionals
Discover our other origins
Andaliman
Native to the highlands of Lake Toba, andaliman is a rare wild berry known for its citrusy and floral notes and its slight numbing sensation. Selected by Kawanga for its distinct and expressive aroma.
Wood from Papua
A rare aromatic wood from Papua, Masohi reveals natural notes of fresh coconut, vanilla, and sweet cream. Selected in very limited quantities and slowly dried to preserve its full aromatic richness.
Indonesian Cinnamon
Exceptional cinnamon from Lake Toba, Sumatra, with naturally sweet and balanced notes. Harvested at peak ripeness and slowly dried to preserve its full aromatic intensity.