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The black pepper of Kâmpôt has an excellent length in mouth associated with the freshness. Resinous nose, raw cocoa, floral Eucalyptus. Discover an exceptional black pepper for its organoleptic qualities, its rarity, its production conditions and its history!
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From planting to your kitchen
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Red meat, Fatty fish, Sauces, Vegetables, Cottage cheese, Fruity dessert.
Origin - Plantations
Cambodia - Kampôt
Kampot pepper is considered one of the best peppers in the world. It is cultivated in the southwest of Cambodia, in the provinces of Kampot and Kep. It grows on very fertile soil rich in quartz, iron and minerals, and is derived from the tropical Piper Nigrum vine, making it a true pepper.
The culture of this pepper is protected by a PGI. To keep their classification as PGI(Protected Geographical Indication), the pepper plants must be spaced 180 cm apart. This allows them to grow harmoniously.
Did you know? farmerswho cultivate Kâmpôt pepper are only allowed to use natural ecological fertilizers, most often a natural fertilizer made of humus, crushed fish and water.
David Vanille's choice: How could we not introduce you to Kâmpôt 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 the professionalism and passion of the farmers for this very special berry.
If the stems of the pepper tree start to bloom in June, it is in September that the flowers will produce peppercorns.
The harvest extends from October to May. The green pepper is harvested first and the harvest ends with the collection of 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 turns black.
Did you know that? The sorting of the black peppercorns of Kâmpôt is done by hand. The workers use tweezers, proof of the care given to this rare pepper of exceptional quality.
There are 4 colors of pepper, each color has a relationship with the period of harvest of the pepper.
Here is the explanation:
What about grey pepper? itis usually a crushed black pepper of mediocre quality that offers only a pungent flavor, without any aroma.
If today, Kampot pepper is native to Cambodia, and more precisely to the southwest of the country, between Elephant Mountain and the sea. It should be known 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 the Dutch settlers would take over these pepper trees, so he set fire to them. If the culture resumed once the invader left, it will stagnate because of an economic-political situation favorable to the pepper of the settlers of Cochinchina.
From 1975, it will be endangered again to the benefit of the rice culture imposed by the Khmer Rouge. It is in 1979 that some peasants will restart the production. However, the work does not pay and the culture is once again abandoned. In 2006, NGOs decided to revalorize the production of this rare pepper, which today benefits from a PGI.
This rare pepper is today a reference both for its flavors and for the know-how of local farmers.
In Cambodian cuisine, Kampot pepper has a large place! Thus, it can be found among the list of ingredients that make up the " Lok Pak ", an emblematic Cambodian dish made of marinated beef pieces, tomatoes, onion rings, and sautéed rice accompanied by a lime, salt and Kampot Black Pepper sauce.
Your sweet and savory recipes will be sublimated by this rare pepper, long in the mouth. Use it also in your marinades and sauces, you will 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 true value.
Ideal for a healthy appetizer or for an on-the-go starter! Wash and cut your vegetables: carrots, cherry tomatoes, radishes, cauliflower... Make a homemade mayonnaise with pepper! Serve fresh.
A Sunday dish as we like it! Choose a nice bone-in rib eye and baked potatoes. Slice your potatoes and place them on a bed of coarse salt in a baking dish. Sprinkle with garlic, rosemary and olive oil. Place in the oven. Grill your side on the bone. Season with salt and pepper and set aside in aluminum foil. Serve 15 minutes after the end of cooking.
Cut beautiful baking apples into quarters. Place them in the oven at 180°C. 5 minutes before the end of cooking, pepper with my black pepper of Kâmpôt. Finish cooking. Add a drizzle of honey and serve with a hazelnut ice cream with salted butter caramel.
Kampot pepper should be kept dry and dark. Use an airtight container. You can also store it in a pepper mill.
Based on 180 customer reviews
published the 28/02/2023
following an order made on 04/02/2023
Meilleur poivre du monde à mon avis.
published the 17/02/2023
following an order made on 28/01/2023
manque visibilité produit : de quelle ferme à Kampot ?
published the 30/01/2023
following an order made on 11/01/2023
très bon arome
published the 17/01/2023
following an order made on 06/01/2023
published the 14/01/2023
following an order made on 25/12/2022
Produit est de très grande qualité.
published the 14/01/2023
following an order made on 16/12/2022
published the 31/12/2022
following an order made on 07/12/2022
Produit déjà connu, fidèle aux attentes !
published the 03/10/2022
following an order made on 05/09/2022
published the 16/09/2022
following an order made on 20/08/2022
Très bien 👍
published the 11/09/2022
following an order made on 17/08/2022
Sachet hermétique pour une conservation optimale. Super qualité de produit.