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.
Association in cooking: Stewed dishes, in sauce, red and white meats, fish, shellfish, vegetables, fresh goat or sheep's cheese, fruity and chocolate desserts.
Origin - Plantations : South of Cambodia
Packaging: 10g fresh sachet.
"The long pepper pearls of Kâmpôt will seduce you with their frank notes of ripe fruit and cocoa."
Warning: Last items in stock!
If this family of peppers is quite close to that of the Piper Longum, the Long Pepper of Kâmpôt, contrary to the Long Pepper of Java (Piper Longum), has the particularity of carrying kittens that grow upwards.
This plant particularly appreciates mineral-rich soils that are sufficiently aerated to allow optimal drainage.
David Vanille's choice: I have chosen to offer you this exceptional pepper in the form of Pearls, i.e. in its seeded form.
Like all peppers, its growth and its path to maturity will lead it to take on different colours, going from green to white, then from red to black.
Harvesting is done according to methods that respect nature, manually and very methodically, in order to pick only kittens that are sufficiently mature 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).
A period of drying in the sun followed, 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 the drying comes the sorting, the grading, the additional selection which makes this pepper so exceptional, so much attention has been paid to it.
A pepper bead is in fact a grain of pepper that has been deseeded. These are the small seeds found in the heart of the peppercorn. They are harvested by kneading the long pepper and then dried in the sun.
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.
This spice could be described 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 producers were burned by the Sultan of Aceh, who refused to allow the Dutch colonists to take it 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 Kâmpôt Pepper, since rice cultivation was preferred to it. Some peasants tried to resist this wave and resumed local cultivation of this exceptional pepper after 1979.
A dozen years ago, a group of lovers of this pepper, with the support of French producers of Piment d'Espelette, took the necessary steps for it to benefit from 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.
Although it almost disappeared, Kâmpôt red pepper is now a rare variety of pepper protected by a PGI.
Kâmpôt long pepper beads have many virtues:
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 it would help in the fight against cardiovascular disease, depression, as well as 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.
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 aromas of cocoa, hot spices such as cinnamon, ripe fruit, dried tomatoes 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 well during cooking, so you can add it at the beginning of your recipe and let all its flavours infuse your dish. It will therefore be the ideal condiment for simmered dishes or in sauces, or even marinades.
You can add your Kâmpôt long pepper pearls to your recipe in its raw form. You can also crush them coarsely with a grinder or by pounding them in a mortar.
Tip: For a more pronounced spicy sensation, add your pepper beads at the end of cooking.
Kâmpôt long pepper can be used in stewed dishes, 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.
A light and simple starter! Choose a very fresh salmon and slice its flesh thinly. Add salt, pepper and a dash of lemon. Add a little dill and a few pearls of Kâmpôt long pepper. Serve with a dry white wine.
The fruity aromas of Kampôt long pepper pearls combine 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.
Are you more cheese than dessert? A turn of the pepper mill on your goat's 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.
Kâmpôt pepper pearls can be stored in an airtight container. This way they will keep all their flavour. Choose a dry and dark environment to store your spices.
Martin Z. published the 19/11/2020 following an order made on 07/11/2020
Jacques Jean C. published the 28/10/2020 following an order made on 15/10/2020
Produit de très bonne qualité, correspond à mes attentes.
Claire Marie P. published the 25/10/2020 following an order made on 09/10/2020
Oceane S. published the 28/09/2020 following an order made on 31/08/2020
Gérard M. published the 06/09/2020 following an order made on 13/08/2020
Surpris car je connaissait un autre poivre Long
Loïc M. published the 29/08/2020 following an order made on 16/08/2020
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
Miguel D. published the 21/05/2020 following an order made on 01/05/2020
Pas encore testee
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 !