Lampong Black Pepper

Piper nigrum L.

Black Pepper (Lada Hitam) / The Black Gold of Sumatra

Pure Whole Black Pepper – steam sterilized, with raw material from pepper grains belongs to the family of Piperaceae. Flavor-wise, Lampung Black Pepper is defined by its "slow burn." It is widely regarded by chefs and spice connoisseurs for having a profound, biting pungency that builds on the palate. While it delivers a sharp heat due to high piperine content, it is balanced by warm, woodsy, and slightly smoky undertones that are absent in white pepper. This robust profile makes it the definitive pepper for grinding over steaks, infusing into dark glazes, or adding depth to heavy spice blends, providing a savory intensity that anchors the dish.

Plant Part Used:Seeds

Quality:Steam sterilized

Origin:Lampung, Indonesia

Physicochemical Properties

Odor: Penetrating odor and hot, biting pungent taste characteristic of Black Pepper
Color: Black
Bulk Density: Min 550.0 g/L
Volatile Oil: Min 2
Activity Water: Min 0.6
Foreign Material: Max 1.0
Moisture Content: Max 12
Piperine Content: Min 5

Microbiological Properties

E. coli: Absent
Salmonella: Absent
Yeast And Mold: 1,000
Bacillus Cereus: 100
Total Plate Count: Max 100,000
Enterobacteriaceae: <10

On the southern tip of Sumatra, in a region historically known as the "Land of Pepper," grows one of the world's most celebrated spices: Lampung Black Pepper. For centuries, this province has been the epicenter of the "black gold" trade, a commodity so valuable it once drove empires to cross oceans. Cultivated in the rich, tropical soils of Indonesia, these peppercorns are smaller than many of their global counterparts, but what they lack in size, they make up for in density and weight. This specific variety, often traded under the historic name "Lampong," is a Geographical Indication (GI) product, protecting a legacy of cultivation that has been passed down through generations of smallholder farmers. The character of Lampung Black Pepper is forged in the sun. Unlike the white pepper of Muntok which is soaked, these berries are harvested while still green or slightly yellow and immediately subjected to the intense tropical heat. As they dry under the sun, the outer fruit skin—rich in essential oils—shrivels and hardens, turning a deep, dark black. This natural drying process seals the complex aromatics inside the seed. The result is a peppercorn with a wrinkled, hard texture that snaps with a satisfying crispness, signaling the preservation of its volatile oils.