Powdered long pepper berries of Ishigaki Jima 100g

Long pepper originally comes from South-East Asia, more precisely from Java and Sumatra. It seems that during the 15th century a boat from the Netherlands would have introduced some plants in Japan. Long pepper plants are cultivated on rocky grounds in Yaeyama, Islands South-West of Okinawa. True local specialty, this pepper is approved by a large majority by the best Japanese chefs.

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Leaves and berries of this pepper are edible. Berries can be worn thin above meats and fish or even seafood which will confer on them very fresh and slightly spiced notes or still will limit the strong smells. Powdered, it seasons noodle dishes. Dried, the applications are the same that that of the sansho pepper. The pepper is extremely versatile. These fragrances will perfectly accompany fryings.

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In China and Taïwan, it is very appreciated for its medicinal properties. It is well known to ease stomach aches. Long pepper from Ishigaki is much richer in piperine than this from Indonesia. Piperine is a component favoring the rise in body temperature, improving blood circulation, regulating nervous system.

Pepper plant is a climbing plant such as ivy. Cultivated, 4 feet are planted by tree or stake. A good development is possible, in subtropical area, under a tree shade that is to say no direct sunlight during the day. The first berries appear between one and twelve months later. A plant can give up to 3 kg of berries that must be harvested smooth and bright. They are steamed at 100°C during 10 minutes before being dried. This operation avoids deterioration by formation of molds.

  • Weight 100g
  • Ingredients : 100% long pepper (piper retrofractum) from Ishigaki Jima
  • Packaging : Resealable aluminized bag of 100g Netto
  • Storage : Keep dry away from high temperatures
  • Origin : Island of Ishigaki, Japan

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Powdered long pepper berries of Ishigaki Jima 100g

Powdered long pepper berries of Ishigaki Jima 100g

Long pepper originally comes from South-East Asia, more precisely from Java and Sumatra. It seems that during the 15th century a boat from the Netherlands would have introduced some plants in Japan. Long pepper plants are cultivated on rocky grounds in Yaeyama, Islands South-West of Okinawa. True local specialty, this pepper is approved by a large majority by the best Japanese chefs.

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