Kâmpôt black pepper has an excellent length in the mouth combined with freshness. Resinous nose, raw cocoa, floral eucalyptus. Discover an exceptional black pepper for its organoleptic qualities, its rarity, its production conditions and its history!
Food pairing: Red meat, fatty fish, sauces, vegetables, delicatessen, cottage cheese, fruity or chocolate dessert.
Origin - Plantations: Cambodia
Packaging: 25g resealable bag - aroma preservation.
"Kâmpôt's black pepper is, in my opinion, one of the best peppers in the world! »
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Kâmpôt pepper is considered one of the best peppers in the world. It is cultivated in the southwest of Cambodia, in the provinces of Kâmpôt and Kep. It grows on very fertile soil rich in quartz, iron and minerals and comes from the tropical vine of Piper Nigrum, so it is a real pepper
The cultivation of this pepper is protected by a PGI. To maintain their PGI (Protected Geographical Indication) classification, pepper trees must be spaced 180 cm apart. They can thus develop harmoniously.
Did you know that? Farmers who grow Kâmpôt pepper are only allowed to use ecological natural fertilizers, most often a natural fertilizer made from humus, ground fish and water.
David Vanille's choice: How can I not introduce you to Kâmpôt's black pepper when it is one of the best peppers in the world, if not the best? It is always a pleasure to visit this region and to see all the professionalism and passion of the farmers for this very special bay.
If the pepper stems start to flower in June, the flowers will produce peppercorns in September.
The harvest runs from October to May. The green pepper will be harvested first and the harvest will end with the more mature and therefore more aromatic red pepper.
And the black pepper? It is harvested in January, when the green peppercorns turn yellow. It will be dried according to a strict protocol until its pericarp is covered in black.
Did you know that? The sorting of Kâmpôt's black peppercorns is done by hand. The workers use tweezers, proof of the attention paid to this rare pepper of exceptional quality.
There are 4 colours of pepper, each colour has a relationship to the pepper harvest period.
Here is the explanation:
What about the grey pepper? Most often it is a poor quality crushed black pepper with only a spicy flavour, without any aroma.
Today, Kâmpôt pepper originates from Cambodia, and more precisely from the southwest of the country, between the Elephant Mountain and the sea. It should be noted that it was imported into this country by Chinese migrants from the island of Hainan.
This rare pepper almost disappeared. The Sultan of Indonesia was afraid that Dutch settlers would seize these pepper trees, so he set them on fire. If cultivation resumed once the invader left, it would stagnate due to an economic-political situation favourable to the pepper of the settlers of Cochinchina.
As early as 1975, it was again put at risk in favour of rice cultivation imposed by the Khmer Rouge. It was in 1979 that a few farmers relaunched production. However, the work does not pay and the culture is once again abandoned. In 2006, NGOs will decide to revalue the production of this rare pepper, which today benefits from a PGI.
This rare pepper is now a reference both for its flavours and for the know-how of local farmers.
Like most peppers, this black pepper from Cambodia has many virtues, it:
Did you know that? While pepper has many therapeutic properties, it is recommended not to abuse it!
In Cambodian cuisine, Kâmpôt pepper occupies a large place! Thus, it will be found among the list of ingredients that make up the "Lok Pak", an emblematic Cambodian dish made from pieces of marinated beef, tomatoes, onion rings, and fried rice accompanied by a lime sauce, salt and Kâmpôt Black Pepper.
Your sweet and savoury recipes will be enhanced by this rare pepper, long in the mouth. Use it also in your marinades and sauces, you can tell me about it.
Would you like to discover all the aromas of this rare pepper with character? Here is a menu specially designed to appreciate Kâmpôt pepper at its best.
Ideal for a healthy aperitif or for an entry on the go! Wash and cut your vegetables: carrots, cherry tomatoes, radishes, cauliflower... Make a homemade peppery mayonnaise! Serve fresh
A Sunday dish as we like it! Choose a nice bone-in rib and baked potatoes. Cut your potatoes, place them on a bed of coarse salt in a gratin dish. Sprinkle with garlic, rosemary and olive oil. Bake. Grill your side on the bone. Season with salt, pepper and set aside in aluminium foil. Serve 15 minutes after the end of cooking.
Cut beautiful cooking apples into quarters. Place them in the oven at 180°C. 5 minutes before the end of cooking, add pepper with my Kâmpôt black pepper. Finish cooking. Add a drizzle of honey and serve with hazelnut ice cream with salted butter caramel.
Kâmpôt pepper can be kept dry and dark. Use an airtight container. You can also keep it in a pepper mill.
Chantal A. published the 04/12/2019 following an order made on 13/11/2019
Tres belle qualité, vous allez être étonné par sa longueur en bouche.
Sergey N. published the 14/11/2019 following an order made on 03/11/2019
produit de haute qualité
Mohamed E. published the 10/11/2019 following an order made on 03/11/2019
Sylvain L. published the 05/11/2019 following an order made on 17/10/2019
Rodolphe A. published the 17/10/2019 following an order made on 08/10/2019
Un grand poivre, à la hauteur de sa réputation.
Audrey P. published the 15/09/2019 following an order made on 07/09/2019
Pas encore goute mais sent très bon
Sylvie R. published the 11/09/2019 following an order made on 05/09/2019
Un très bon poivre
Jules D. published the 06/08/2019 following an order made on 30/07/2019
deja recu precedament le top
Jérôme B. published the 05/08/2019 following an order made on 30/07/2019
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