With this Kampot red pepper, I offer you an exceptional Cambodian pepper harvested by hand, in full maturity. Discover its taste with fruity and intense caramel aromas. It goes perfectly with red meats and chocolate
Pairings in the kitchen: Meat, chocolate, yellow fruit
Dosage: Only a few grains.
Origin - Plantations : Kampot Province - Cambodia
Packaging : 25g fresh sachet.
"My favorite pepper "the must"! Caramelized notes."
Warning: Last items in stock!
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.
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
There are 4 varieties of Kampot 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 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
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
Kampot pepper is a rare pepper that has the same virtues as other varieties of real peppers, namely :
However, be careful not to overuse it, as excessive consumption of pepper can :
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!
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.
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.
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
To keep all its flavors for several months, this pepper from Cambodia, like all dry peppers, can be kept dry and away from light.
Eric T. published the 24/09/2020 following an order made on 07/09/2020
conforme à mes attentes
Loïc M. published the 29/08/2020 following an order made on 16/08/2020
Edith S. published the 08/08/2020 following an order made on 17/07/2020
Notes caramélisées !
Françoise P. published the 27/07/2020 following an order made on 15/07/2020
Tous les poivres sont d'une excellente qualité
Clément V. published the 28/06/2020 following an order made on 16/06/2020
Sans goût ni de piquant. Autant ne rien mettre.
Comment from David Vanille the 29/06/2020
Bonjour Clément, Le poivre rouge de Kampôt est mon préféré. Votre lot est le même que celui des autres commentaires récents. Le poivre est parfaitement calibré, magnifique couleur rouge ébène, notes caramélisées et confites. Au palais, il offre une très belle longueur, piquant modéré, pour moi c'est simplement magique. Après tout, c'est une question de goût. Passez une belle journée, Au plaisir, David
Comment from Clément V. the 03/07/2020
Bonjour, Je revois ma note à la hausse. Je constate que mon moulin à poivre était la cause de ce manque de goût. Il restait en effet des morceaux d'un ancien poivre fade coincé dedans. C'est beaucoup mieux depuis. Désolé pour cette première note très sévère, pour rien. Clément
Comment from David Vanille the 04/07/2020
Bonjour Clément, Merci sincèrement pour votre retour :-) Passez un excellent week-end, Au plaisir, David
Martin Z. published the 26/06/2020 following an order made on 13/06/2020
Pascal M. published the 07/06/2020 following an order made on 27/05/2020
Pas encore testé mais le nez est prometteur
Fabienne C. published the 01/06/2020 following an order made on 20/05/2020
Produit de bonne qualité ; Gout sucé
Laurent S. published the 18/05/2020 following an order made on 05/05/2020
Pas encore servi mais l'odeur est terrible