Kâmpôt's long pepper pearls enhance your meat and fish recipes as well as your cheese recipes. A rare pepper that almost disappeared from the face of the earth.
Food pairing: Simmered dishes, in sauce, red and white meats, fish, shellfish, vegetables, fresh goat or sheep's cheese, fruity and chocolate desserts.
Origin - Plantations: Southern Cambodia
Packaging: 20g resealable bag - aroma preservation.
"Kâmpôt's long pepper pearls will seduce you with their clean notes of ripe fruit and cocoa."
Warning: Last items in stock!
If this family of peppers is quite similar to that of Piper Longum, Kâmpôt's Long Pepper, unlike Java's Long Pepper (Piper Longum), has the particularity of carrying kittens that grow upwards.
This plant particularly appreciates soils rich in minerals and sufficiently aerated to allow optimal drainage.
David Vanille's choice: I have chosen to offer you this exceptional pepper in the form of Pearls, i. e. in its grainy form.
Like all peppers, its growth and maturation will lead it to assume different colours from green to white, then from red to black.
The picking will be carried out according to methods that respect nature, manually, and very methodically in order to pick only kittens that are mature enough to deliver the expected aromatic notes.
Did you know that? The only pepper to benefit from a PGI (Protected Geographical Indication), Kâmpôt Pepper, whether round or long, must comply with precise specifications to preserve this precious sesame (obtained in particular with the collaboration of French Espelette pepper producers!). To keep this label, it is necessary to respect a space of 1.80 m between each pepper plant, to use exclusively natural fertilizers and to use cuttings from the KPPA (Kampot Pepper Promotion Association).
This is followed by a period of sun drying, the details of which are kept secret by the twenty or so Cambodian families who cultivate this rather rare species.
Like all long peppers, it is easy to imagine that it is necessary to regularly turn the kittens over so that they dry evenly in order to deliver the best of their flavour without a residual touch of moisture bringing in the slightest mould that would cause the kitten to simply reject the next step.
After drying comes sorting, grading and additional selection, which makes this pepper so exceptional that it has been given such special attention.
A pearl of pepper is actually a peppercorn that has been scratched. These are the small seeds at the heart of the peppercorn. They are harvested by mixing the long pepper and then dried in the sun.
The first traces of Kâmpôt's Long Pepper can be found in the initial written transcriptions of Ayurveda. Concerning its region of origin, it appears that this pepper was imported into the Kâmpôt region by Chinese immigrants from the island of Hainan. There is a record of this import in the account of a famous Chinese diplomat who visited the Khmer empire at the end of the 13th century: Zhou Daguan.
This spice could be described as a true survivor of the economic and human battles fought by the men who wanted to own its exclusive exploitation. Thus, in the 19th century, all pepper growers were burned by the Sultan of Aceh, who refused to let Dutch settlers take them. In the end, it is the latter who will rehabilitate this wonderful spice.
In the 20th century, the country experienced the takeover of the Khmer Rouge (1975-1979), which had dramatic consequences on the production of Kâmpôt pepper, since rice cultivation was preferred. Some farmers tried to resist this wave and locally resumed growing this exceptional pepper after 1979.
About twelve years ago, a group of lovers of this pepper, with the support of French producers of Espelette chilli pepper, took the necessary steps to ensure that it would benefit from a PGI. The time has come for this exceptional pepper to regain its letters of nobility.
Did you know that? The transmission of knowledge about ayurveda was only carried out orally. This suggests that the use of long Kâmpôt pepper dates back to the birth of this medicine, in the 2nd millennium BC.
Although it almost disappeared, Kâmpôt red pepper is now a rare variety of pepper protected by a PGI.
Kâmpôt's long pepper pearls have many virtues:
Like all peppers, Kâmpôt pepper acts directly on pain thanks to its anti-inflammatory active ingredients. It also helps to relieve colds, rhinitis, sore throat...
It is also said that Kâmpôt Long Pepper is used in the fight against cardiovascular diseases, depression, as well as weight loss as part of a diet.
We would also lend Kâmpôt Long Pepper aphrodisiac powers... If nothing has been scientifically proven, I invite you to carry out the test yourself.
This Cambodian pepper has a reputation as one of the best peppers in the world. Paradoxically, its use in the kitchens of great chefs is only very recent.
Aromas of cocoa, hot spices such as cinnamon, ripe fruits, dried tomatoes and even gingerbread, all on a slightly floral background. In the mouth, it is the notes of bitter cocoa and tonka beans that stand out. Then you will detect notes halfway between mineral and vegetable. Its spiciness is moderate, but its length in the mouth is rather surprising. Over time, the flavour will soften and take on a honeyed, chocolatey, sweet allure.
This pepper has the advantage of holding the cooking well, so it can be added at the beginning of your recipe and all its flavours can be infused into your dish. It will therefore be the ideal condiment for simmered dishes or dishes in sauce, or marinades.
You can integrate your long pepper beads from Kâmpôt into your recipe in its raw form. You can also crush them roughly by a mill turn or pound them with mortar.
Tip: For a more pronounced spicy sensation, add your pepper beads at the end of cooking.
Kâmpôt long pepper is used in stews, marinades, but also in terrines, pâtés, with red or white meat... It goes perfectly with fish, seafood, shellfish and brings pep's to your vegetables.
Here is an idea of a land and sea menu specially designed to discover the subtle aromas of this pepper.
A light and easy entry to make! Choose a fresh salmon and slice its flesh thinly. Season with salt and pepper and add a dash of lemon. Add a little dill and a few long Kâmpôt pepper pearls. Serve with a dry white wine.
The fruity aromas of Kampot long pepper pearls go perfectly with simmered dishes and especially beef bourguignon. Add your pepper at the end of cooking for a spicy flavour or in the middle of cooking for softer flavours.
Are you more of a cheese than a dessert? A turn of the pepper mill on your goat's or sheep's cheese will bring a little pep to it! Excellent with some red fruits or grapes. To be enjoyed with bread or sourdough bread and a good red wine.
Kâmpôt pepper beads can be stored in an airtight container. They will keep all their flavour. Choose a dry and dark environment to keep your spices.
Marie-Alberte B. published the 02/10/2019 following an order made on 26/09/2019
Pour l'instant un peu mitigée... faut que je le test de nouveau...
Pascal M. published the 03/08/2019 following an order made on 25/07/2019