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Kâmpôt Long Pepper Beads - Cambodia

Kâmpôt's long pepper pearls will sublimate your meat and fish recipes as well as your cheese recipes. A rare pepper that almost disappeared from the surface of the globe.

Pairings in the kitchen: Simmered dishes, in sauce, red and white meats, fish, shellfish, vegetables, fresh goat's or sheep's cheese, fruity and chocolate desserts.

Origin - Plantations : South of Cambodia

Packaging : 10g resealable bag - conservation of aromas.

"The long pepper pearls of Kâmpôt will seduce you for their frank notes of ripe fruit and cocoa"

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  • 10g
  • 100g

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  • What is Kampot long pepper?

    If this family of peppers is quite close to the Piper Longum family, the Kampot Long Pepper, contrary to the Java Long Pepper (Piper Longum), has the particularity to bear kittens growing upwards.

    This plant particularly appreciates soils rich in minerals and sufficiently aerated to allow optimal drainage.

    David Vanille's choice: I have chosen to offer you this exceptional pepper in the form of Pearls, that is to say in its seeded form.

    The harvest of Kâmpöt long pepper

    Like all peppers, its growth and its path to maturity will lead it to assume different colours from green to white and then from red to black.

    The picking is carried out according to methods that respect nature, manually and very methodically in order to pick only kittens at sufficient maturity to deliver the expected aromatic notes.

    Did you know that? The only pepper to benefit from a PGI (Protected Geographical Indication), Poivre de Kâmpôt, whether round or long, must comply with precise specifications to preserve this precious sesame (obtained in particular with the collaboration of French Espelette chilli pepper producers!). To keep this label, it is necessary to respect a space of 1.80 m between each pepper plant, to use exclusively natural fertilizers and to use cuttings from the KPPA (Kampot Pepper Promotion Association).

    This is followed by a period of drying in the sun, the details of which are kept secret by the twenty or so Cambodian families who cultivate this rather rare species.

    Like all long peppers, it is easy to imagine that it is necessary to turn the kittens over regularly so that they dry evenly to deliver the best of their flavour without a residual hint of moisture bringing the slightest mould that would cause the kitten to be rejected outright at the next stage.

    After drying comes the sorting, the grading, the additional selection which makes this pepper exceptional, so much attention has been paid to it.


    The differences between Kâmpôt long pepper and long pepper beads

    A peppercorn is actually a peppercorn that has been deseeded. These are the small seeds found in the heart of the peppercorn. They are harvested by kneading long pepper and then dried in the sun.

    The origins of Kâmpôt long pepper

    The first traces of Kâmpôt Long Pepper can be found in the initial written transcriptions of Ayurveda. Concerning its region of origin, it turns out that this pepper would have been imported into the Kampot region by Chinese immigrants from the island of Hainan. The trace of this importation is notably found in the account of a famous Chinese diplomat who visited the Khmer empire at the end of the 13th century: Zhou Daguan.

    A pepper that almost disappeared

    One could describe this spice as a true survivor of the economic and human battles fought by the men who wished to exploit it exclusively. Thus, in the 19th century, all pepper plants were burned by the Sultan of Aceh, who refused to allow the Dutch colonists to take them over. In the end, it was the Dutch settlers who restored this marvellous spice.

    In the 20th century, the country will experience the Khmer Rouge takeover (1975-1979) which will have dramatic consequences on the production of Pepper of Kampot, since rice cultivation was preferred. Some peasants tried to resist this wave and resumed local cultivation of this exceptional pepper after 1979.

    Kâmpôt pepper now protected by a PGI

    A dozen years ago, a group of lovers of this pepper, with the support of French Piment d'Espelette producers, took the necessary steps to have it granted a PGI. The time has come for this exceptional pepper to regain its letters of nobility.

    Did you know that? The transmission of knowledge about Ayurveda was only done orally. This suggests that the use of Kâmpôt long pepper dates back to the birth of this medicine, in the 2nd millennium BC.

    The long pepper of Kâmpôt nowadays

    Although it almost disappeared, Kâmpôt red pepper is now a rare variety of pepper protected by a PGI.

    Other uses for Kâmpôt long pepper

    Kâmpôt long pepper pearls have many virtues:

    • It improves digestion
    • They reduce flatulence
    • They relieve nausea
    • It reduces the bloated feeling

    Like all peppers, Kâmpôt pepper acts directly on pain thanks to its anti-inflammatory active ingredients. It also helps to relieve colds, rhinitis, sore throat ..

    It is also said that Kâmpôt Long Pepper is used in the fight against cardiovascular disease, depression, and weight loss as part of a diet.

    Long Kâmpôt Pepper is also believed to have aphrodisiac powers... If nothing has been scientifically proven, I invite you to test it yourself.

    How to use Kâmpôt long pepper beads in cooking?

    This Cambodian pepper has the reputation of being one of the best peppers in the world. Paradoxically, its use in the kitchens of great chefs is only very recent.

    In terms of aromas, it develops fragrances of cocoa, warm spices such as cinnamon, ripe fruit, dried tomato and even gingerbread, all on a slightly floral background. On the palate, it is the bitter cocoa and tonka bean notes that stand out. Then you will detect notes halfway between mineral and vegetal. Its spiciness is moderate, but its length in the mouth is rather surprising. In the long term, the flavour will come to soften by taking on honeyed, chocolatey, sweet looks.

    This pepper has the advantage of holding up well during cooking, so you can add it right from the start of your recipe and let all its flavours infuse your dish. It will thus be the ideal condiment for simmered dishes, sauces or marinades.

    You can incorporate your Kâmpôt long pepper beads into your recipe in its raw form. You can also crush them coarsely with a mill wheel or by pounding them in a mortar.

    Tip: For a more pronounced spicy sensation, add your pepper pearls at the end of cooking.

    Our recipe ideas with Kâmpôt long pepper beads

    Kâmpôt long pepper is used in stews, marinades, but also in terrines, pâtés, with red or white meat... It goes wonderfully with fish, seafood, shellfish and adds pep to your vegetables.

    Here is an idea for a land and sea menu specially designed to discover the subtle aromas of this pepper.

    The starter :Salmon Carpaccio

    A light and simple starter! Choose a very fresh salmon and slice its flesh finely. Season with salt and pepper and add a dash of lemon. Add a little dill and a few pearls of Kâmpôt long pepper. Serve with a dry white wine.

    The dish: Beef bourguignon

    The fruity aromas of Kampôt long pepper pearls go wonderfully with stewed dishes, especially beef bourguignon. Add your pepper at the end of cooking for a spicy flavour or in the middle of cooking for milder aromas.

    Dessert: Cheese with pepper

    You're more cheese than dessert? A peppermill spin on your goat or sheep's cheese will give it some pep! Excellent with some red fruits or grapes. Enjoy with nut bread or sourdough bread and a good red wine.

    How to store pepper pearls?

    Kâmpôt pepper pearls can be stored in an airtight container. They will thus keep all their flavour. Choose a dry and dark environment to preserve your spices.

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    4.7 /5

    Based on 12 customer reviews

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    Sophie M. published the 03/06/2020 following an order made on 02/05/2020


    Alors je cherche encore à le marier. Je l’ai pris par curiosité. Donc mon avis n’est pas très valable

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    Miguel D. published the 21/05/2020 following an order made on 01/05/2020


    Pas encore testee

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    Annick L. published the 26/03/2020 following an order made on 20/03/2020


    J'ai vu une émission récemment à la télé sur les poivres. On nous a parlé du poivre de kampot que je ne connaissais pas. C'est le top du top.Rien à voir avec les poivres de grandes surfaces qui sont tout bonnement des horreurs ! Merci aux passionnés comme vous. et merci au producteurs !

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    Michel B. published the 10/03/2020 following an order made on 26/02/2020


    Poivre excellent qu'on ne trouve nulle part ailleurs.

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    Laurent T. published the 03/03/2020 following an order made on 24/02/2020



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    Pascal T. published the 17/02/2020 following an order made on 10/02/2020


    Je ne connaissait pas.

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    Christophe B. published the 28/01/2020 following an order made on 10/01/2020



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    Vincent B. published the 18/12/2019 following an order made on 11/12/2019


    Epice de qualité, parfum extra, très belle découverte

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    Gerard D. published the 03/12/2019 following an order made on 24/11/2019


    pas encore utilisé

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    Marie-Alberte B. published the 02/10/2019 following an order made on 26/09/2019


    Pour l'instant un peu mitigée... faut que je le test de nouveau...

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