Kampot black pepper PGI

What is Kampot black pepper?

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 liana, making it a real pepper

The cultivation of this pepper is protected by a PGI. To keep their PGI(Protected Geographical Indication) classification, the pepper plants must be 180 cm apart. This allows them to grow harmoniously.

Did you know? Farmerswho grow Kâmpôt pepper are only allowed to use natural ecological fertilizers, most often a natural fertilizer made from 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 go to this region and to see the professionalism and passion of the farmers for this very special berry.

The harvest of Kâmpôt black pepper

If the stems of the pepper tree start to bloom in June, it is in September that the flowers will produce peppercorns.

Harvesting takes place 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 black pepper? It is harvested in January, when the green peppercorns turn yellow. It is dried according to a strict protocol until its pericarp turns black.

Did you know that? Kâmpôt black peppercorns are sorted by hand. The workers use tweezers, proof of the attention paid to this rare pepper of exceptional quality.

The differences between black, green and red peppers..

There are 4 colors of pepper, each color has a relationship with the period of harvest of the pepper.

Here is the explanation:

• Green pepper: it is a pepper picked young with little developed aromas
• Black pepper : it is a green pepper which will have been dried in the sun until it takes its black color
• Red pepper : it is a pepper harvested once it has reached maturity, i.e. when it is red. It is dried in the shade to preserve its colour and has fruity and powerful aromas.
• White pepper: this is most often a red pepper that has been soaked in water for several days. Once freed from its pericarp, it is rubbed before being dried.

What about grey pepper? Itis usually a crushed black pepper of mediocre quality that has a pungent flavour without any aroma.

The origins of Kampot pepper

Kampot pepper originates from Cambodia, more precisely from 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 colonists 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 colonists 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 farmers 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.

Kampot pepper nowadays

This rare pepper is today a reference both for its flavours and for the know-how of local farmers.

Other uses

Like most peppers, this black pepper from Cambodia has many virtues:

• Helps digestion
• Fight against water retention
• Treats dysentery
• Calms reflux
• Relieves stomach pains
• Acts positively on the mood
• Would be an aphrodisiac

Did you know that? If pepper has many therapeutic virtues, itis however recommended not to abuse it!

How to use Kampot pepper in cooking?

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, tomatoes, onion rings, and sautéed rice accompanied by a lime, salt and Black Kampot Pepper sauce.

Your sweet and savoury recipes will be sublimated by this rare pepper, long in mouth. Use it also in your marinades and sauces, you will tell me about it.

Our recipe ideas with Kâmpôt black pepper

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.

The starter: Vegetable dips and peppery mayonnaise

Ideal for a healthy appetizer or for a starter on the go! Wash and cut your vegetables: carrots, cherry tomatoes, radishes, cauliflower... Make a homemade mayonnaise with pepper! Serve fresh

The dish: Beef with pepper and baked potatoes

A Sunday dish as we like it! Choose a nice rib eye and some potatoes to bake in the oven. 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 of the bone. Season with salt and pepper and wrap in aluminum foil. Serve 15 minutes after the end of cooking.

Dessert: Peppered baked apples

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.

How to store pepper berries?

Kampot pepper should be kept dry and dark. Use an airtight container. You can also store it in a pepper mill.