Long Java pepper has a fascinating history. Even in ancient times, the Romans prized this exceptional spice, which arrived in Europe long before black pepper. After centuries of being forgotten, this historic pepper is now experiencing a well-deserved comeback in modern cuisine.
On the Indonesian island of Java, experienced hands harvest the peppercorns while still green from the vines. Careful selection and several days of sun-drying concentrate the aromas and give the pepper its characteristic dark color. This traditional cultivation and harvesting method preserves the quality and authenticity that top chefs and gourmets alike appreciate.
The elongated shape makes this peppercorn unmistakable. Its complex flavor profile unfolds spicy, woody notes with resinous accents, enriched with slightly sweet nuances of cocoa, cinnamon, and licorice. The aromatic intensity surpasses traditional black pepper, while the spiciness is progressive and enveloping.
At Eterna in Stäfa on Lake Zurich, you'll find this exceptional spice for your creative cooking. Please note: Long Java pepper cannot be ground in a conventional pepper mill. Crush it in a mortar, grate it, or halve it for infusions.
It elevates red meat, lamb, and game to the highest level. Braised dishes like daube or ragout benefit, as do sauces, broths, and cream preparations. In charcuterie, it lends a distinctive character to gherkins, pickles, terrines, and pâtés. It even adds a special touch to simple mashed potatoes. Surprisingly delicious, it is paired with fresh goat cheese and olive oil.
In sweet dishes, it harmonizes beautifully as a syrup with pears, plums, or figs. It enriches gingerbread and unfolds wonderfully in chocolate desserts. A spice that transcends boundaries and elevates your gourmet creations on Lake Zurich to a new level.
