This speciality grows on the island of Sumatra, in the south-eastern province of Lampung. Its exact name is piper retrofractum. Even its shape is spectacular. When freshly crushed, an extremely aromatic fragrance, reminiscent of Far Eastern cuisine, comes to the nose. Its flavour is intense, spicy, earthy with pleasant resinous tone. A pleasant sweetness lingers in the finish. The longer you cook this pepper, the more pungency it develops.
With mashed potatoes or vegetables, with lamb or duck, in pâtés, pickles, goat cheese in oil, in chocolate desserts, fruit syrup, fruit compote and melon.
Recipe: https://www.schwarzenbach.ch/linsensalat-mit-cherry-tomaten-und-langer-pfeffer/