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 : 20g resealable bag - conservation of aromas.
"Kâmpôt long pepper pearls will seduce you for their frank notes of ripe fruits 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 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, 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.
It is harvested using methods that respect nature, by hand, and very methodically so that only kittens are picked when sufficiently ripe to deliver the aromatic notes expected.
Did you know this? 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 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).
Then follows 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 the drying comes the sorting, the calibration, the additional selection which makes this pepper exceptional, so much attention has been paid to it.
A pearl of pepper is actually a peppercorn that has been deseeded. These are the small seeds in the heart of the peppercorn. They are harvested by kneading the long pepper and then dried in the sun.
The first traces of Kampot 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 in the Kâmpôt 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.
One could qualify this spice as a true survivor of the economic and human battles that men who wanted to have exclusive exploitation of it have fought. 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.
A dozen years ago, a group of lovers of this pepper, with the support of French Piment d'Espelette producers, arranged for it to be 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.
Although it almost disappeared, Kâmpôt red pepper is today a rare variety of pepper protected by a PGI.
Kâmpôt long pepper pearls 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 Kâmpôt Long Pepper is used in the fight against cardiovascular disease, depression, as well as in 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.
On the aromatic side, it develops aromas of cocoa, warm 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 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 will be able to integrate your Kâmpôt long pepper beads into your recipe in its raw form. You can also crush them coarsely with a mill lathe or by pounding them with a mortar.
Tip: For a more pronounced spicy sensation, add your pepper beads at the end of cooking.
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.
A light and simple entrance! Choose a very fresh salmon and slice its flesh thinly. 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 fruity aromas of Kampôt long pepper pearls combine wonderfully with stewed dishes and especially beef bourguignon. Add your pepper at the end of cooking for a spicy flavour or in the middle of cooking for milder aromas.
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.
Kâmpôt Pepper Beads should be stored in an airtight container. This way they will keep all their flavour. Store your spices in a dry, dark environment.
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 !
Michel B. published the 10/03/2020 following an order made on 26/02/2020
Poivre excellent qu'on ne trouve nulle part ailleurs.
Laurent T. published the 03/03/2020 following an order made on 24/02/2020
Pascal T. published the 17/02/2020 following an order made on 10/02/2020
Je ne connaissait pas.
Christophe B. published the 28/01/2020 following an order made on 10/01/2020
Vincent B. published the 18/12/2019 following an order made on 11/12/2019
Epice de qualité, parfum extra, très belle découverte
Gerard D. published the 03/12/2019 following an order made on 24/11/2019
pas encore utilisé
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...