🇸🇦 Arabicar
فلفل لامبونغ
filfil lambung
Lampung, Indonesia
Lampong Pepper
55k t
Indonesian black pepper / year
Lampung ~70% of the volume
6–8%
piperine
highest bite of the major origins
2–3%
essential oil
GC-MS, dry weight
Jul–Sep
main harvest window
dry season, southern Sumatra
Visual atlas
Profile
Black pepper is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. The fruit is a drupe (stonefruit) which is about 5 mm in diameter, dark red, and contains a stone which encloses a single pepper seed. Peppercorns and the ground pepper derived from them may be described simply as pepper, or more precisely as black pepper, green pepper, or white pepper.
Lampong pepper comes from the volcanic southern tip of Sumatra, where the province of Lampung has grown Piper nigrum since Dutch colonial times. The berries are small, dark and dense, with one of the highest piperine contents of any black pepper (6 to 8 percent), which gives them their signature forward bite. Unlike the floral Malabar or the aromatic Kampot, Lampong leans smoky and citric, a profile shaped by sun-drying directly on tarps beside the smallholder plots of Tanggamus and Lampung Barat. It is the dominant Indonesian export, the backbone of the European charcuterie trade, and the reference pepper for salami, saucisson and pâté production. Roughly 1.4 million 60-kilo sacks leave the port of Panjang each year — a volume that makes Lampong the single most-traded black pepper on the planet.
Origin
Lampung, Indonesia.
Indonesia
Lampung · Lampung, Sumatra
Process
01Year 1–3
Vine training
Cuttings climb live tutors (gliricidia) on 2.5m hedgerows across Lampung's volcanic foothills.
02Jul–Sep
Main harvest
Clusters are cut whole, threshed in the field onto tarps. Smallholders average 1–2 ha plots.
033–5 days
Sun-drying on concrete
Berries blacken on courtyard slabs; turned by rake under equatorial sun. No blanching.
04Cleaning
Winnow + screen
Machine-cleaned to ASTA or FAQ grade. Debris, light berries and pinheads separated out.
05Panjang
Port of Panjang
Aggregators consolidate at Bandar Lampung for export — bulk bags to Hamburg, Rotterdam, Tuticorin.
Inside the berry
The molecules that make it taste like Kampot — and not like anything else.
Lampong leads on bite — a high piperine-to-oil ratio that makes it the backbone of industrial seasoning and traditional Indonesian heat.
6–8%
Piperine
top of the Piper nigrum range
2–3%
Essential oil
GC-MS, dry weight
~4mm
Mean diameter
smaller than Malabar
55k t
Annual volume
dominant SE Asia supplier
Volatile compound profile
- β-caryophyllene32.5%
Woody, clove-spine, smoky depth.
- Limonene14.0%
Citrus top, tangerine peel lift.
- Sabinene12.4%
Cracked-pepper sharpness, terpenic.
- α-pinene8.2%
Pine resin, cool opening.
- δ-3-carene6.5%
Dry cypress, resinous tail.
- β-pinene4.8%
Herbal pine, slightly minty.
Versus other peppers
| Pepper | Piperine | Oil |
|---|---|---|
★ Lampong ASTA Indonesia · sun-dried, Panjang port | 7.0% | 2.5% |
Malabar MG-1 India · baseline reference | 5.0% | 3.0% |
Tellicherry TGSEB India · late-harvest | 6.4% | 2.4% |
Sarawak Black Malaysia · stream-washed | 4.0% | 2.0% |
Kampot (PGI) Cambodia · PGI | 5.8% | 3.1% |
Cuisines
How the world cooks with it.
3 signature dishes
Lampong is the pepper of the home kitchen from Sumatra to Java — ground into the bumbu or cracked over nasi goreng.
- Rendanggrade: black
Slow-simmered beef in coconut and bumbu; Lampong delivers the pepper-bite through hours of reduction.
- Sambal lada hitamgrade: black
Black-pepper sambal with garlic, shallot and kecap manis — chili optional, pepper compulsory.
- Nasi gorenggrade: black
A final twist of the mill on the fried-rice plate — the classic street-stall finish.
Around the world
What it's called, from Phnom Penh to Palermo.
🇧🇩 Bengalibn
ল্যাম্পং গোলমরিচ
lampong golmorich
🇨🇳 Chinesezh
楠榜胡椒
nánbǎng hújiāo
🇳🇱 Dutchnl
Lampong peper
🇬🇧 Englishen
Lampong Pepper
🇫🇷 Frenchfr
Poivre de Lampong
🇩🇪 Germande
Lampong-Pfeffer
🇮🇳 Hindihi
लंपोंग काली मिर्च
lampong kali mirch
🇮🇩 Indonesianid
Lada Lampung
🇮🇹 Italianit
Pepe di Lampong
🇯🇵 Japaneseja
ランポンペッパー
ranpon peppā
JVjv
Mrica Lampung
🇰🇷 Koreanko
람풍 후추
rampung huchu
🇲🇾 Malayms
Lada Lampung
🇵🇹 Portuguesept
Pimenta de Lampong
🇷🇺 Russianru
Перец Лампонг
Perets Lampong
🇪🇸 Spanishes
Pimienta de Lampong
🇮🇳 Tamilta
லம்போங் மிளகு
lampong milagu
🇹🇭 Thaith
พริกไทยลัมปุง
phrikthai lampung
🇹🇷 Turkishtr
Lampong Karabiberi
🇵🇰 Urduur
لامپونگ کالی مرچ
lampong kali mirch
🇻🇳 Vietnamesevi
Tiêu Lampung
Seasonality
Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec
Peak harvestShoulder pickingWarehoused, available
Pairings
Protein
- Dry-aged beef
- Salami & saucisson
Plant
- Sambal goreng
- Roast garlic
Frequent questions
Piperine content sits in the 6–8% range, the top of the Piper nigrum band. Combined with a smaller berry and a higher piperine-to-oil ratio, the bite lands fast and lingers — which is exactly why it dominates cured meat and industrial seasoning formulas.