Spice
Lampong
A tier
Lampong black pepper from Sumatra is known for smaller berries and sharp, assertive heat with a slightly smoky-earthy profile. It is a workhorse industrial and food-service black as well as a named origin for blenders. Intensity suits robust cooking. Use in sausages, cured meats, and bold stews where pepper must cut through fat. Grind fresh; the sharp character fades in old powder. Blends often mix Lampong for punch with larger aromatic grades.
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Characteristics
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Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Lampung (Lampong) Sumatra developed as a major black pepper export origin.
Industrial buyers favoured Lampong for heat and price in processing.
Named Lampong lots continued in spice trade alongside Vietnamese volume peppers.