Black Pepper — Lampong

(Piper nigrum)

Black pepper — Piper nigrum — is the world’s most traded spice, and for good reason. Native to the Malabar Coast of southwestern India, this climbing vine of the family Piperaceae has shaped the course of world history more profoundly than perhaps any other plant: it was the primary driver of the spice trade that connected Asia, the Middle East, and Europe for millennia, and the search for direct access to pepper was one of the key motivations behind the Age of Exploration. Our Black Pepper is sourced from Lampong, Indonesia — one of the world’s most celebrated pepper-growing regions, located on the southern tip of Sumatra, where the volcanic soils, tropical climate, and generations of cultivation expertise produce a pepper of exceptional quality: bold, sharply aromatic, with a clean, complex heat and a slightly earthy, woody depth that sets it apart from more common varieties. Lampong pepper has been a benchmark of quality in the global spice trade for centuries.

Black pepper is rich in a distinctive array of phytochemicals including piperine (the primary alkaloid responsible for pepper’s characteristic pungent heat), chavicine, piperidine, piperyline, volatile essential oils (including sabinene, beta-pinene, limonene, beta-caryophyllene, and linalool — responsible for the complex aroma), flavonoids (quercetin, kaempferol), phenolic acids (ferulic acid, caffeic acid), vitamin C, vitamin K, iron, manganese, calcium, and chromium. Available in Whole, Cracked, Coarse Grind, Medium Grind, and Table Grind forms.

Product Highlights

• Dried berry of Piper nigrum — Black Pepper, Lampong Grade
• Sourced from Lampong, Indonesia — one of the world’s most celebrated pepper-growing regions
• Bold, sharply aromatic, clean heat with earthy, woody depth — a benchmark of quality in the global spice trade
• Rich in piperine, chavicine, and a complex array of volatile essential oils
• Available in five grinds to suit every culinary application
• The world’s most traded spice — a cornerstone of virtually every culinary tradition on earth
• Available in Whole, Cracked (8 Mesh), Coarse (20 Mesh), Medium (30 Mesh), and Table Grind (18–28 Mesh)

Available Grinds

• Whole Lampong — the full berry, perfect for pepper mills and pickling brines; maximum freshness and aroma when ground to order
• Cracked (8 Mesh) — coarse, rustic crack ideal for crusting steaks, seasoning soups, and adding bold texture
• Coarse Grind (20 Mesh) — hearty grind for rubs, marinades, and recipes calling for a pronounced pepper presence
• Medium Grind (30 Mesh) — all-purpose grind for sauces, roasted vegetables, and most everyday recipes
• Table Grind (18–28 Mesh) — sized to flow freely through a standard pepper shaker without creating dust; the everyday essential

How to Use

Finishing: Freshly crack or grind over pasta, eggs, salads, soups, and grilled meats just before serving for maximum aroma. Crusting: Press cracked pepper into steaks, tuna, and duck breast before searing for a classic au poivre crust. Spice Rubs & Blends: A foundational ingredient in virtually every spice rub, dry marinade, and seasoning blend. Pickling & Brining: Add whole berries to pickling brines, curing mixes, and charcuterie preparations. Sauces & Stews: Add early in cooking for deep, integrated pepper flavor. Baking: Incorporate into savory baked goods, shortbreads, and chocolate desserts for a subtle, sophisticated kick.

Available in Whole, Cracked, Coarse, Medium, and Table Grind (4 oz, 8 oz, 16 oz).

These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease. Keep out of reach of children.