Kâmpôt long pepper pearls will sublimate your meat and fish recipes but also your cheese recipes. A rare pepper that almost disappeared from the surface of the globe.
Cooking association : Simmered dishes, in sauce, red and white meats, fish, shellfish, vegetables, fresh goat or sheep cheese, fruity and chocolate desserts.
Origin - Plantations: Southern Cambodia
Packaging : Resealable bag - conservation of aromas.
"Kâmpôt long pepper pearls 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 Piper Longum, the Long Pepper of Kâmpôt, unlike the Long Pepper of Java (Piper Longum), has the particularity of bearing 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, that is to say in its seeded form.
As with all peppers, as it grows and matures, it will take on different colours from green to white and then red to black.
The picking will be done according to methods respectful of 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), Kâmpôt Pepper, 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 that makes this pepper so exceptional, so much attention has been paid to it.
A peppercorn is actually a peppercorn that has been deseeded. These are the small seeds at 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 into 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 the men who wished to have the 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 it over. In the end, it was the Dutch settlers who rehabilitated 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 growing this exceptional pepper locally 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 this? 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, i.e. to 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 to be used in the fight against cardiovascular disease, depression, and weight loss as part of a diet.
Kâmpôt Long Pepper is also said to have aphrodisiac powers... If nothing has been scientifically proven, I invite you to try 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 fragrances of cocoa, warm spices such as cinnamon, ripe fruit, dried tomato and even gingerbread, all on a slightly floral background. On the palate, the notes of bitter cocoa and tonka beans 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 from the beginning of your recipe and let all its flavours infuse your dish. It will thus be the ideal condiment of the simmered dishes or in sauce, or 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 pound them in a mortar.
Tip: For a more pronounced spicy sensation, add your pepper pearls 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 of a land and sea menu specially elaborated to discover the subtle aromas of this pepper.
A light and simple entrance! 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 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 sweeter aromas.
You're more cheese than dessert? A pepper mill spin on your goat's or sheep's cheese will give it a little pep! Excellent with some red fruits or grapes. Enjoy with nut bread or sourdough bread and a good red wine.
The Kâmpôt pepper pearls can be kept in an airtight container. They will thus keep all their flavour. Prefer a dry and dark environment to preserve your spices.
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...