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."
Warning: Last items in stock!
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.
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
There are 4 varieties of Kampot pepper:
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 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
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
Kampot pepper is a rare pepper that has the same virtues as other varieties of real peppers, namely:
Be careful not to abuse it, however, because excessive consumption of pepper can:
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!
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.
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.
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
To preserve all its flavours for several months, this Cambodian pepper, like all dry peppers, can be kept dry and protected from light.