Kampot Red Pepper - Cambodia

What is Kampot red pepper?

Kampot pepper is the berry of Piper Nigrum, a tropical liana that grows in Cambodia. It is cultivated in an ecological and reasoned way by small producers in the province of Kampot, located in the south of Cambodia as well as in the province of Kep.

Kampot red pepper gets all its aromas from its location and the climatic elements specific to the region: sun, sea breeze, moderate rainfall... Its harvest in full maturity brings us its intense notes of caramels.

Cultivated without fertilizers or pesticides, Kampôt pepper is a product of responsible agriculture

Did you know that? : Since 2010, Kampot pepper has had the IGP (Protected Geographical Indication) label. This label certifies that the quality of the products that hold it is linked to their place of production and their processing technique. In 2016 it also received the PDO label (Protected Designation of Origin), which gives it a certain protection on the European market.

The Kampot red pepper harvest

Kampot pepper grows on a liana attached to the pepper plant, which has broad, oval leaves of a medium green colour. It is harvested in the form of bunches of berries.

Did you know that? Half of Kampot pepper production, or 1,500 tons, is exported to France. Our selection of Kampot red pepper owes its quality to the rigorous selection of the peppercorns

The different varieties of Kampot pepper

There are 4 varieties of Kampot pepper:

• Green pepper: a pepper picked young on the vine and with a not very pronounced taste
• Red pepper: a variety of exceptional quality, picked at maturity in March, 3 months after the green pepper harvest. It is dried for 8 days and develops fruity aromas that blend perfectly with red meat.
• Black pepper: an oxidized version of green pepper with a pronounced spicy taste
• White pepper: it is in fact the heart of the dried red pepper. Its taste is pungent, but less pronounced than black pepper. It has aromas of citrus fruits and herbs
  
  

Differences between Kampot pepper and Nepal Timut pepper

The main difference between Nepal Timut pepper and Kampot pepper is the tree on which it grows.

Kampot pepper grows on a tropical liana and is considered a rare and superior quality pepper. Timut pepper, on the other hand, grows on an ash tree or clave tree, which makes it a false pepper.

The origins of Kampot pepper

The first traces of the existence of Kampot pepper date back to the 13th century. A Chinese diplomat named Zhou Daguan discovered it while visiting Khmer territory.

It was in the 14th century that its cultivation developed. Moreover, the Sultan of Aceh asked that all his plantations be burned to prevent the Dutch, with whom he was at war, from plundering his crops during the Aceh war.

The cultivation of Kampot pepper has been limited because it was contained by the French who were trying to promote the sale of Cochinchine.

Kampot pepper almost disappeared in 1975 when pepper crops were razed to be converted into rice fields by the Khmer Rouge.

Did you know that? In the Middle Ages, pepper was extremely expensive. The wealth of the rich was estimated by the amount of pepper they owned

Kampot pepper nowadays

In spite of the risk of total disappearance of the piper negrum, some families of farmers have managed to revive production and today Kampot red pepper is once again used as an exceptional pepper

Other uses of pepper

Kampot pepper is a rare pepper that has the same virtues as other varieties of real peppers, namely :

• Facilitates digestion
• Reduces water retention
• Calms dysentery
• Treats bruises
• Calms the ebb and flow
• Relieves stomach pain
• Stimulates sexuality (aphrodisiac)
• Has antidepressant properties

However, be careful not to overuse it, as excessive consumption of pepper can :

• Causing vision problems
• Causing rashes
• Worsening ulcers

How to use Kampot red pepper in cooking?

Our recipe ideas with red Kampot pepper

Exceptional ingredients, exceptional recipes! To discover all the flavour of our red pepper from the province of Kampot in Cambodia, we offer you a high-flavoured menu!

The starter: Salted cake with small vegetables and Kampot red pepper

Ideal for the aperitif, the salted cake is here declined in a slightly spicy version. Add to your cake batter a little Kampot red pepper, thin strips of peppers and feta cheese. Finish with a little finely chopped bear garlic and bake at 180 °C for 40 minutes.

The dish: Steack with cream and Kampot red pepper

Traditionally cooked with fresh green or white pepper, cream pepper steak can be cooked with an exceptional pepper such as Kampot red pepper. The fruity aromas of this rare pepper blend perfectly with red meat.

The dessert : Chocolate and Kampot pepper fondant

Chocolate and pepper are a perfect match. Add a few turns of our exceptional red pepper to your melting machine. It will bring a little spicy taste that goes perfectly with chocolate. Add some fresh or cooked citrus fruits and you will have an original and tasty dessert

How to store pepper?

To keep all its flavors for several months, this pepper from Cambodia, like all dry peppers, can be kept dry and away from light.