Kâmpôt black pepper has an excellent length in the mouth associated with freshness. Resinous nose, Raw Cocoa, Floral Eucalyptus. Discover an exceptional black pepper for its organoleptic qualities, its rarity, its production conditions and its history!
Pairings in the kitchen: Red meat, fatty fish, sauces, vegetables, fromage blanc, fruity dessert.
Origin - Plantations : Cambodia
Packaging : 25g freshness sachet.
"Kâmpôt black pepper is, in my opinion, one of the best peppers in the world! »
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Kâmpôt pepper is considered to be one of the best peppers in the world. It is cultivated in the south-west of Cambodia, in the provinces of Kâmpôt and Kep. It grows on a very fertile soil rich in quartz, iron and minerals and comes from the tropical vine 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. They can thus develop harmoniously.
Did you know that? : Farmers who grow Kâmpôt pepper are only allowed to use ecological natural fertilizers, most often a natural fertilizer based on humus, crushed fish and water.
David Vanille's choice: How can I 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 berry.
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 collection of the more mature and therefore more aromatic red pepper.
What about black pepper? It is harvested in January, when the green peppercorns turn yellow. It is dried according to a strict protocol until its pericarp is 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.
There are 4 colors of pepper, each color has a relation with the period of pepper harvesting.
Here's the explanation:
What about the gray pepper? It is most often a black pepper of mediocre quality, with a pungent flavour, without any aroma.
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 has almost disappeared. The sultan of Indonesia being afraid that the Dutch settlers would take possession of these pepper plants, 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 settlers.
As early as 1975, it will be further endangered by the rice cultivation imposed by the Khmer Rouge. In 1979, a few farmers restarted 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.
This rare pepper is today a reference both for its flavours and for the know-how of local farmers.
Just like most peppers, this black pepper from Cambodia has many virtues, it :
Did you know that? : Although pepper has many therapeutic virtues, it is however recommended not to abuse them!
In Cambodian cuisine, Poivre de Kâmpôt occupies a large place! Thus, it can be found among the list of ingredients that make up the "Lok Pak", an emblematic Cambodian dish based on pieces of marinated beef, tomatoes, onion rings, and sautéed rice accompanied by a lime sauce, salt and Kâmpôt 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'll tell me more about it.
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.
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
A Sunday dish just the way we like it! Choose a nice rib on the bone 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.
Cut beautiful cooking apples into quarters. 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.
Kâmpôt pepper can be stored in a dry, dark place. Use an airtight container. You can also store it in a pepper mill.
Christian M. published the 16/10/2020 following an order made on 29/09/2020
Poivre que je n'ai pas encore goûté
Murielle B. published the 15/10/2020 following an order made on 27/09/2020
très bon poivre
Josephine C. published the 02/10/2020 following an order made on 12/08/2020
Un voyage au Cambodge !
Eric T. published the 24/09/2020 following an order made on 07/09/2020
Benoît D. published the 19/09/2020 following an order made on 05/09/2020
Sans surprise, au top !
Christelle G. published the 01/09/2020 following an order made on 20/08/2020
Je suis très fan de ce poivre belle découverte gustative. Je recommande je rachèterai !
Christine F. published the 24/08/2020 following an order made on 12/08/2020
excellent rapport qualité prix Emballage soigné
Dominique L. published the 21/08/2020 following an order made on 31/07/2020
Adélia M. published the 20/08/2020 following an order made on 06/08/2020
Top enfin ont s en bien le poivre par rapport au poivre des supermarchés
Marie-Christine F. published the 20/08/2020 following an order made on 03/08/2020
Satisfaite de l'emballage. Je n'ai pas encore utilisé ce poivre car il m'en restait encore un peu dans le moulin que l'on m'avait offert avec ce type de poivre. Mais J'ai hâte de l'utiliser.