Resinous nose, raw cocoa, floral eucalyptus. Excellent length in the mouth combined with freshness. An exceptional black pepper for its organoleptic qualities, its rarity, its production conditions and its history!
Food pairing: Red meat, fatty fish, sauces, vegetables, delicatessen, cottage cheese, fruity or chocolate dessert
Packaging: 25 gr
Origin - Plantations: South of Cambodia - Kâmpôt Region - Kep
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Kâmpôt pepper is, in my opinion, the best quality in the world
I visited dozens of pepper plantations in Cambodia and in different countries during my annual spice selections. For me, Kâmpôt pepper remains today my Holy Grail with black pepper from East Timor.
150 km from Phnom Penh, Kâmpôt province is bordered by the Gulf of Siam and Vietnam in the east. Grown around Kâmpôt and Kep, pepper plantations are found in the Kompong Trach district and the Phnom Voa mountain.
Today, producers are maintaining and improving this know-how in order to offer irreproachable quality on each grain.
A few kilometres from the plantations, the coastline of the Gulf of Thailand and its winds fully contribute to the quality of this pepper. Its harvesting and all the sorting are done meticulously by hand.
Since 2010, Kâmpôt Pepper has been granted a PGI (Protected Geographical Indication), recognised by the European Union since 2016 (it is the only pepper to benefit from this PGI)
Among the association's criteria, there are in particular the following points:
- Exclusive use of natural fertilizers.
- All new pepper cuttings must come from members of the KPPA "Poivre de Kâmpôt" association.
- A space of at least 1.80m between each pepper plant.
Visually, this pepper has a regular grain, an impressive diameter and an ebony black colour. We already understand that this is a "Grand Cru".
On the nose, it is delicate and lively, iodized by the coastal winds with sweet and peanut notes.
On the palate, it is a pepper slightly roasted by the sun, acidic, which takes a while to express itself.
Balanced, it asserts itself after a few seconds in the mouth. Beautiful wild length, floral notes of eucalyptus and thyme at the end. He knows how to be as powerful as he is subtle.
It will gladly accompany your meats (white or red), fine fish, your dishes with sauces, marinades, all vegetables (raw or cooked), starches, salads and will be welcome at gourmet moments since it perfectly knows how to give "peps" to your desserts, whether they are fruity or chocolate!
In Khmer, it is pronounced "Kâmpôt Preach" and is also called "Poivre du bord de mer"
Because of its geographical origin, between the mountain of theElephant and the sea. It is cultivated in the southwest of Cambodia, in the provinces of Kâmpôt and Kep.
In the Kâmpôt pepper plantations, the pepper trees climb on wooden stakes about 3 metres high and are spaced 1.80 metres apart (one of the sine qua non conditions of its unique classification at the PGI)
Like our best wine vintages in France, Kâmpôt Pepper owes its aromatic richness to the soil, which allows it to grow. The soil is very fertile and rich in quartz, iron and minerals to provide the humus necessary to ensure a beautiful growth of the pepper plant. In order to enrich the soil, producers are allowed to use only ecological products (2nd condition for maintaining the PGI): they therefore deposit a natural fertilizer at the bottom of each pepper plant at based on humus, crushed crab and fish waste, all mixed with water
The stems of the Kâmpôt pepper plant start to flower in June, and in September these flowers are transformed into peppercorns. The harvest takes place from October to May (with the harvest of green pepper first, to finish with the harvest of red pepper, more mature, and therefore more aromatic). Black pepper is picked in January, when the grains turn from green to yellow.
It will require a drying time and a protocol kept confidential, to get its pericarp to assume its ebony black color. After drying, the grains are sorted and then graded by hand and using tweezers. That's how much attention is paid to each bay!
Savoury recipes :
Dance your taste buds by adding the aromatic power and length in the mouth of this pepper to your red or white meats, from prime rib to guinea fowl, from leg of lamb to duck breast. Fish will also wriggle when you turn a mill blow over their flesh!
It will do just as well if you incorporate it into your sauces and marinades!
All the vegetables are happy to receive the company of Kâmpôt's Black Pepper in order to exhale their aromas
Sweet recipes :
Kâmpôt's Black Pepper seems as gourmet as you are, since it goes well with all kinds of desserts! From strawberry pie to rhubarb compote, not forgetting mousses and other chocolate soft drinks: Kâmpôt Pepper will be happy to accompany any sweetness you may wish to prepare.
It is ideal in sweet and sour recipes as well and will find a safe place in chutneys.
In Cambodian cuisine, Kâmpôt pepper occupies a large place! Thus, it will be found among the list of ingredients that make up the "Lok Pak", an emblematic Cambodian dish made from pieces of marinated beef, tomatoes, onion rings, and fried rice accompanied by a lime sauce, salt and Kâmpôt Black Pepper.
Some recipe ideas:
Start your meal on an exotic and fresh starter "Fresh Avocado, Meal and Kiwi" in which chef Beatriz Gonzalez highlights all the flavours of this pepper. Continue with a beef faux-filet with Kâmpôt Black Pepper and its fleur de sel roasted granenailles apples.
Finally, let yourself be enchanted by a Chocolate Fondant on which you will crush a few berries of this pepper.
Imported by Chinese immigrants from the island of Hainan, the trace of Kâmpôt pepper can be found in the story of Zhou Daguan (a Chinese diplomat who visited the Khmer empire at the end of the 13th century). In the 19th century, following the Aceh war, the sultan of this Indonesian province burned all the country's pepper trees so that Dutch settlers would not seize them. Culture could only resume once Dutch domination was established.
Despite a rapid growth in the pepper economy favoured by the French colonial authorities, production will stagnate (mainly because of the inconsistency of the protectorate's policy, which will sometimes limit exports, sometimes set prohibitive tariffs, in order to favour the pepper of the Cochinchine colonists).
Then came the Khmer Rouge takeover from 1975 to 1979. This radical communist political and military movement had consequences on the production of Kâmpôt Pepper since it was totally abandoned in favour of rice cultivation. A wave of resistance was then set in by some farmers after 1979, who resumed local cultivation of this exceptional pepper. Their perseverance and courage have allowed this pepper to gradually regain its letters of nobility. Until the disinflation caused by the "pepper rush" led producers to work at a loss and decide to abandon the crop again.
It is in 2006, sorry to see such a mess, that NGOs and lovers of this region of Kâmpôt and its succulent pepper, decided to take steps to revalue this production and the work provided by producers. It is from this renewal that the PGI classification (unique in its kind, among peppers) was decided. Thanks to this tenacity, several hundred Cambodian families now live from the cultivation of Kâmpôt Pepper.
Like all spices, and in particular peppers (real or fake), Kâmpôt Black Pepper has recognized properties, including :
- Reduced cardiovascular risk
- Digestion aid
- Anti-inflammatory and painkiller (this property is increased tenfold when you combine Kâmpôt Black Pepper with Turmeric)
- Antidepressant (piperine content is sufficient to stimulate and increase the production of endorphin, the happiness hormone, as well as serotonin which regulates sleep, mood, emotional well-being and body temperature)
- Helps you lose weight (not only will pepper restore flavour to your fat-free and salt-free dishes, but piperine will stimulate bile production, detoxifying the body as a whole)
- Aphrodisiac (some facts could confirm this property, notably its ancestral name of "Plaisir de Vénus", or its total prohibition by Father Pierre the Venerable, among the Cluniac monks he led in the 12th century... It is up to you to make your own opinion).
Audrey P. published the 15/09/2019 following an order made on 07/09/2019
Pas encore goute mais sent très bon
Sylvie R. published the 11/09/2019 following an order made on 05/09/2019
Un très bon poivre
Jules D. published the 06/08/2019 following an order made on 30/07/2019
deja recu precedament le top
Jérôme B. published the 05/08/2019 following an order made on 30/07/2019
Top du top
Pascal M. published the 03/08/2019 following an order made on 25/07/2019
Josephine C. published the 01/08/2019 following an order made on 25/07/2019
Grand moment de nostalgie, il me rappelle mon voyage au Cambodge. Une véritable explosion de saveur.
Magali G. published the 29/11/2018 following an order made on 22/11/2018
Fred F. published the 19/11/2018 following an order made on 11/11/2018
Très bien, conforme à mes attentes, je recommande !
Anne-Marie F. published the 14/11/2018 following an order made on 04/11/2018
Un très beau poivre
Comment from David Vanille the 14/11/2018
Bonjour Anne-Marie, Mon poivre piper nigrum préféré. La qualité des grains Noir est exceptionnel au dessus de 600g / litre de densité. Le rouge quant à lui, propose des notes caramélisées intenses. Merci sincèrement pour votre fidélité, Au plaisir, David Vanille