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Kampot Red Pepper - Cambodia

With this red Kampot pepper, I offer you an exceptional Cambodian pepper harvested by hand, in full maturity. Discover its taste with fruity and intense aromas of caramel. It goes perfectly with red meat and chocolate. A rare and refined product grown in an ancestral way.

Food pairing: Meat, chocolate, yellow fruits

Dosage: Only a few grains.

Origin - Plantations : Kampot Province - Cambodia

Packaging: 25g resealable bag - aroma preservation.

"A pepper I love very much, caramelized notes."

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  • What is Kampot red pepper?

    Kampot pepper is the berry of the piper Nigrum, a tropical vine that grows in Cambodia. It is grown in an ecological and sustainable way by small producers in the province of Kampot, located in southern Cambodia as well as in the province of Kep.

    Kampot red pepper derives its full aromas from its location and the climatic elements specific to the region: sun, sea breeze, moderate rainfall... Its harvest at full maturity brings us its intense notes of caramels.

    Cultivated without fertilizers or pesticides, Kampot pepper is a product of responsible agriculture

    Did you know that? Kampot pepper has been awarded the PGI (Protected Geographical Indication) label since 2010. This label certifies that the quality of the products that hold it is linked to their place of production and their processing technique. In 2016, it also received the PDO (Protected Designation of Origin) label, which provides it with some protection on the European market.

    Harvesting Kampot red pepper

    Kampot pepper grows on a vine attached to the pepper plant with large, oval leaves of medium green. It is harvested in the form of bunches of berries.

    Did you know that? Half of Kampot pepper production, or 1,500 tonnes, is exported to France. Our selection of kampot red pepper owes its quality to the rigorous selection of peppercorns

    The different varieties of Kampot pepper

    There are 4 varieties of Kampot pepper:

    • Green pepper: a pepper picked young from the vine and with a mild taste
    • Red pepper: a variety of exceptional quality, picked when ripe in March, 3 months after the green pepper harvest. It is dried for 8 days and develops fruity aromas that blend perfectly with red meat.
    • Black pepper: an oxidized version of green pepper with a strong spicy taste
    • White pepper: this is actually the heart of dried red pepper. Its taste is spicy, but less pronounced than that of black pepper. It has aromas of citrus fruits and herbs

    Differences between Kampot pepper and Timut pepper from Nepal

    The main difference between Timut pepper from Nepal and Kampot pepper is the tree on which it grows.

    Kampot pepper grows on a tropical vine and is considered a rare and superior quality pepper. Timut pepper, on the other hand, grows on an ash tree or keyhole, which makes it a fake pepper.

    The origins of Kampot pepper

    The first traces of the existence of Kampot pepper date back to the 13th century. A Chinese diplomat named Zhou Daguan discovered him during his visit to Khmer territory.

    It was in the 14th century that its culture developed. Moreover, the Sultan of Aceh has asked that all his plantations be burned down in order to prevent the Dutch, with whom he was at war, from looting his crops during the Aceh war.

    The cultivation of Kampot pepper was limited because it was contained by the French who were trying to promote the sale of Cochinchine.

    Kampot pepper almost disappeared in 1975 when pepper crops were razed to the ground and converted back into rice fields by the Khmer Rouge.

    Did you know that? Pepper was extremely expensive in the Middle Ages. The wealth of the rich was estimated by the amount of pepper they had

    Kampot pepper nowadays

    Despite the risk of the total disappearance of piper negrum, some farming families have been able to boost production and today Kampot red pepper is once again used as an exceptional pepper

    Other uses of pepper

    Kampot pepper is a rare pepper that has the same virtues as other varieties of real peppers, namely:

    • Facilitates digestion
    • Reduces water retention
    • Calms dysentery
    • Treats bruises
    • Calms refluxes
    • Soothes stomach aches and pains
    • Stimulates sexuality (aphrodisiac)
    • Has antidepressant properties

    Be careful not to abuse it, however, because excessive consumption of pepper can:

    • Causing vision problems
    • Causing skin rashes
    • Worsening ulcers

    poivre-rouge-kampot-cambodge

    How to use Kampot red pepper in cooking?

    Our recipe ideas with red Kampot pepper

    Exceptional ingredients, exceptional recipes! To discover all the flavour of our red pepper from the province of Kampot in Cambodia, we offer you a highly flavoured menu!

    Starter: Salty cake with small vegetables and red Kampot pepper

    Ideal as an aperitif, the salted cake is available here in a slightly spicy version. Add a little Kampot red pepper, thin slices of peppers and feta cheese to your cake dough. Finish with a little finely chopped bear garlic before baking at 180 °C for 40 minutes.

    The dish: Steak with cream and Kampot red pepper

    Traditionally cooked with fresh green or white pepper, cream pepper steak can be cooked with exceptional pepper such as Kampot red pepper. The fruity aromas of this rare pepper go perfectly with red meat.

    Dessert: Chocolate and Kampot pepper fondant

    Chocolate and pepper go well together. Add a few mill turns of our exceptional red pepper to your melter. It will bring a spicy taste that goes perfectly with chocolate. Add some fresh or cooked citrus fruits and you will have an original and tasty dessert

    How to store pepper?

    To preserve all its flavours for several months, this Cambodian pepper, like all dry peppers, can be kept dry and protected from light.

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    5 /5

    Based on 3 customer reviews

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    Sergey N. published the 14/11/2019 following an order made on 03/11/2019

    5/5

    produit de haute qualité

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    Fabienne S. published the 04/11/2019 following an order made on 28/10/2019

    5/5

    Pas encore goûté

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    Claudine B. published the 14/10/2019 following an order made on 08/10/2019

    5/5

    Parfait

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