IGP Kampot black pepper

What's black pepper from Kampot?

Kâmpôt pepper is considered to be 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 a very fertile soil rich in quartz, iron and minerals, and comes from the tropical liana of Piper Nigrum, so it is a real pepper

The cultivation of this pepper is protected by a PGI. In order to keep their PGI(Protected Geographical Indication) classification, the pepper trees must be spaced 180 cm apart. This allows them to develop harmoniously.

Did you know that? : Farmers who grow Kâmpôt pepper are only allowed to use natural ecological fertilizers, most often a natural fertilizer based on humus, crushed fish and water.

David Vanille's choice: How can 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 see all the professionalism and passion of the growers for this very special bay.

The harvest of Kâmpôt black pepper

If the stems of the pepper plant begin to flower in June, it is in September that the flowers will produce peppercorns.

The harvest lasts from October to May. The green pepper will be harvested first and the harvest will end with the more mature and therefore more aromatic red pepper.

And the black pepper? Black pepper 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? 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 pepper harvesting period.

Here is the explanation:

• Green pepper: it is a pepper picked young with little developed aromas
• Black pepper: this is a green pepper that has been dried in the sun until it turns black
• Red pepper: it is a pepper harvested when it is ripe, 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 released from its pericarp, it is rubbed before being dried.

What about grey pepper?: It is most often a black pepper of poor quality, with a pungent flavour, without any aroma.

The origins of Kâmpôt pepper

If today, Kâmpôt pepper is native to Cambodia, and more precisely to the southwest of the country, between the Elephant Mountain and the sea. 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 seize these pepper plants, so he set fire to them. If cultivation resumed once the invader left, it would stagnate due to an economic-political situation favourable to the pepper of the Cochinchine colonists.

As early as 1975, it will again be endangered to the benefit of the rice crop imposed by the Khmer Rouge. In 1979, a few peasants restart production. However, the work doesn't pay and the crop is once again abandoned. In 2006, NGOs will decide to boost the production of this rare pepper, which today benefits from a PGI.

The pepper of Kâmpôt nowadays

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

Other uses

Just like most peppers, this black pepper from Cambodia has many virtues, it is a very good pepper:

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

Did you know that?: Although pepper has many therapeutic virtues, it is however recommended not to abuse them!

How to use Kâmpôt pepper in cooking?

In Cambodian cuisine, Kâmpôt pepper occupies a large place! It is one of the ingredients of the " Lok Pak ", an emblematic Cambodian dish based on marinated beef pieces, tomatoes, onion rings, and sautéed rice accompanied by a lime sauce, salt and Kampot black pepper.

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

Our recipe ideas with Kâmpôt black pepper

Would you like to discover all the aromas of this rare pepper of 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 aperitif or a starter on the go! Wash and cut your vegetables: carrots, cherry tomatoes, radishes, cauliflower... Make a peppery homemade mayonnaise! Serve chilled

The dish: Beef with pepper and baked potatoes

A Sunday dinner the way we like it! Choose a nice bone-in rib and baked potatoes. Slash your potatoes, place them on a bed of coarse salt in a casserole dish. Sprinkle with garlic, rosemary and olive oil. Put them in the oven. Toast your side on the bone. Season with salt and pepper and set aside in aluminium foil. Serve 15 minutes after the end of cooking.

Dessert: Peppered baked apples

Cut into quarters some nice baking apples. Place them in the oven at 180°C. 5 minutes before the end of cooking, pepper them with my Kâmpôt black pepper. Finish cooking. Add a drizzle of honey and serve with a salted butterscotch hazelnut ice-cream.

How to store the pepper berries?

Kâmpôt pepper can be stored in a dry place in the dark. Use an airtight container. You can also store it in a pepper mill.