Long pepper is both known and unknown. A long time ago we used to see it very often on the European tables until it was replaced by the black Malabar pepper. Today, fortunately, it makes a big comeback. What makes it stand out is the softness of its aroma and its fragrant both rich and pungent. To be served with meat, sauces, tomato, etc.
Lampong pepper is not as well known but deserves to be. It comes from the Sumatra Island. Some critics even consider it as the best pepper in the world. You be the judge. Its grain is a bit smaller than malabar’s and brings out everything you want. On the palate, it is quite piquant with a nice touch of acidity.