David Vanille's opinion: This exceptional pepper has overcome many steps to enchant your dishes! Let yourself be charmed by a pepper with notes of ripe fruit and bitter cocoa.
Food pairing: Simmered dishes, in sauce, red and white meats, fish, shellfish, vegetables, fresh goat or sheep's cheese, fruity and chocolate desserts.
Packaging: 20 gr
Other names: Piper longum, Bokor pepper, Kosla pepper
Origin - Plantations: South of Cambodia
Dosage: 10 to 12 pearls per plate.
Warning: Last items in stock!
|2||4,66 €||Up to 0,49 €|
|5||4,41 €||Up to 2,45 €|
|10||3,92 €||Up to 9,80 €|
If this family of peppers is quite similar to that of Piper Longum, Kâmpôt's Long Pepper, unlike Java's Long Pepper (Piper Longum), has the particularity of carrying kittens that grow upwards.
David Vanille has chosen to offer you this exceptional pepper in the form of Pearls, i. e. in its grainy form. 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
The soil attributes of this region (rich in minerals and with soil aerated enough to allow optimal drainage) and the associated oceanic climate have allowed this pepper to develop and feel comfortable enough to deliver the quintessence of its gustatory and olfactory power
Like all peppers, its growth and maturation will lead it to take on different colours from green to white, red and black. The picking will be carried out according to methods that respect nature, manually, and very methodically in order to pick only kittens that are mature enough to deliver the expected aromatic notes
This is followed by a period of sun drying, 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 regularly turn the kittens over so that they dry evenly in order to deliver the best of their flavour without a residual touch of moisture bringing in the slightest mould that would cause the kitten to simply reject the next step
Because, indeed, after drying comes the sorting, the grading, the additional selection that makes this pepper so exceptional so much attention will have been paid to it
The only pepper to benefit from a PGI, 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 pepper producers!)
It is therefore necessary to respect a spacing of 1.80 m between each pepper plant, to use exclusively natural fertilizers, and that each of the new cuttings comes only from the KPPA Association.
Like all peppers, Kâmpôt Long Pepper will accompany your meal from starter to dessert.
And like all peppers from Cambodia, it has a reputation among food lovers as one of the best peppers in the world. Paradoxically, its use in the kitchens of great chefs is only very recent
Kâmpôt Long Pepper will first conquer your nose with its rather warm scents that are reminiscent of cocoa, hot spices such as cinnamon, ripe fruits, dried tomatoes and even gingerbread, all on a slightly floral background.
Once in the mouth, you will quickly feel enchanted by a sweet attack in which you will find notes of bitter cocoa and tonka beans. Then you will detect notes halfway between mineral and vegetable
Its spiciness is moderate but its length in the mouth is rather surprising. Over time, the flavour will soften and take on a honeyed, chocolatey, sweet allure.
This pepper has the advantage of holding the cooking well, so it can be added at the beginning of your recipe and all its flavours can be infused into our dish. It will therefore be the ideal condiment for simmered dishes or dishes in sauce, or marinades. However, if you want to add it at the end of the cooking process, you will benefit from a different, more lively explosion of flavours.
You can integrate it into your recipe in its raw form (pearl) or by crushing it roughly by a mill turn or by pounding it with mortar
The Kâmpôt Long Pepper Pearls are ideal for all types of dishes, whether salty, sweet, and also sweet and sour!
Savoury recipes :
Let the aromatic palette transform all your meats and fish!
The Long Pepper of Kâmpôt perfectly withstanding cooking, you can use it without hesitation in your simmered dishes, from your Bœuf Bourguignon with which you have been delighting your loved ones for years, to this Goulasch from which you inherited the recipe from your Hungarian aunt !
If you plan to prepare marinades for grilled meats or fish instead, you can then incorporate a few Kâmpôt Long Pepper Pearls into your preparation for an ideally spicy and bewitching flavour.
Do you like to design your homemade deli meats, terrines and other pâtés? Then you will be conquered by the aromas that Long Pepper from Kâmpôt will bring to these preparations!
If you choose to grind it, it will flavour all your meats, from beef to duck, lamb to turkey,...
You're really running out of time tonight, and the meal will be around a fried egg, or an omelette? Be delighted: Kâmpôt's Long Pepper will make this dish simple, yet very tasty!
Your tuna and salmon carpaccios will emulate if you crush a few Kâmpôt Long Pepper Pearls on them
Seafood and shellfish are not to be outdone since Kâmpôt's Long Pepper will subtly tease their iodized aromas, to the delight of the taste buds! One maritime and exotic trip at a time!
Do you want to boost all your vegetables, whether they are steamed, browned or pureed? Look no further: Kâmpôt's Long Pepper will perfectly fulfil this mission!
It will also allow you to rediscover the pleasure of goat's cheese, sheep's cheese and other fresh cheeses.
You can also use Kâmpôt Long Pepper in your sauces and other sweet and sour preparations, especially those made with honey
Sweet recipes :
Its aromatic palette embarks you with notes of ripe fruit, cocoa and cinnamon, Kâmpôt Long Pepper will be delighted to find itself in a sweet playground.
You can crush it on all your fruit desserts, from fruit salad to compote, crumble or fruity muffins. No fruit or dessert will resist the warm invitation of this pepper!
Would you like to offer your guests a dessert that is as gourmet as it is surprising? Why not combine Kâmpôt Long Pepper with a chocolate dessert? Whether it's a mousse, a cream, or a chocolate fondant, this delicious combination will delight those who will have the pleasure of tasting it.
Since they tried it, the great leaders have adopted it. With Kâmpôt Long Pepper, Julien Duboué invites you to prepare delicious Skewers of Smoked Breast with Fresh Goat Cheese and Elderberry Dressing.
You can continue the meal by making a skin Salmon, half cooked in virgin oil, in the style of Joël Robuchon, and on which you will crush some Long Pepper Pearls.
Finally, finish on a gourmet note by making a casserole of Raspberries in Balsamic Vinegar according to Guy Savoy, and in which you will add some Pearls of this pepper.
The first traces of Kâmpôt's Long Pepper can be found in the initial written transcriptions of Ayurveda (knowledge that was only transmitted orally at its origins, which suggests that its use dates back to the birth of this medicine)
This spice is one of the first to reach Europe, so it is in this form and with this flavour that our ancestors knew pepper.
Long Pepper was very popular in ancient times and Hippocrates refers to it more as a remedy than a spice to be used in everyday cooking.
Concerning its region of origin, it appears that this pepper was imported into the Kâmpôt region by Chinese immigrants from the island of Hainan. There is a record of this import 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 wanted to own its exclusive exploitation. Thus, in the 19th century, all pepper growers were burned by the Sultan of Aceh, who refused to let Dutch settlers take them. In the end, it is the latter who will rehabilitate this wonderful spice.
Following this episode, and despite a pepper-friendly economy, production will experience a period of stagnation.
In the 20th century, the country experienced the takeover of the Khmer Rouge (1975-1979), which had dramatic consequences on the production of Kâmpôt pepper, since rice cultivation was preferred.
Some farmers tried to resist this wave and locally resumed growing this exceptional pepper after 1979. About twelve years ago, a group of lovers of this pepper, with the support of French producers of Espelette chilli pepper, took the necessary steps to ensure that it would benefit from a PGI.
The time has come for this exceptional pepper to regain its letters of nobility.
Kâmpôt Long Pepper is not only an explosion of flavour and an outstanding condiment. Its piperine content gives it many virtues that you will benefit from if you give it a place in your kitchen.
Kâmpôt Long Pepper Pearls are very effective in improving your digestive system: they will stimulate digestion by triggering the secretion of hydrochloric acid in the stomach and will prevent some discomforts such as nausea, bloating and other flatulence due to the digestive enzymes they have stimulated.
All peppers are also known for their intervention in the anti-inflammatory and pain relief process. Thus, Kâmpôt Long Pepper Pearls will soothe your pain and reduce the consequences of the cold on your body (colds, sore throat, rhinitis,...)
With regard to the anti-inflammatory effect, it is recommended to combine pepper with turmeric in order to obtain the greatest benefit.
It is said that Kâmpôt Long Pepper is used in the fight against cardiovascular diseases, depression, as well as weight loss as part of a diet.
The invigorating properties of Kâmpôt Long Pepper would also induce aphrodisiac powers... If nothing has been scientifically proven, I invite you to carry out the test yourself.