With this Kampot red pepper, I offer you an exceptional hand-picked Cambodia pepper, in full maturity. Discover its taste with fruity and intense caramel aromas. It goes perfectly with red meats and chocolate. A rare and refined product cultivated in an ancestral way.
Pairings in the kitchen: Meat, chocolate, yellow fruit
Dosage: Only a few grains.
Origin - Plantations : Province of Kampot - Cambodia
Packaging : Resealable bag - conservation of aromas.
"My favorite pepper in the piper nigrum!" 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 sustainable 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, Kampot pepper is a product of responsible agriculture
Did you know that? Kampot pepper has been awarded the IGP (Protected Geographical Indication) label since 2010. 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 creeper attached to the pepper plant, which has large, oval, medium-green leaves. It is harvested in the form of bunches of berries.
Did you know that? Half of the Kampot pepper production, i.e. 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.
As Kampot pepper grows on a tropical liana, it is considered a rare and superior quality pepper. The 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 during his visit to Khmer territory.
It is in the 14th century that its culture developed. In fact, the Sultan of Aceh requested 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 make way for rice fields by the Khmer Rouge.
Did you know that? : In the Middle Ages, pepper was extremely expensive. Rich people's fortunes were estimated by the amount of pepper they had
Despite the risk of the piper negrum's total disappearance, some farming families have been able 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 :
Be careful not to abuse it, however, because 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 as an aperitif, the salted cake here comes in a slightly spicy version. Add to your cake dough a little Kampot red pepper, thin strips of peppers and feta cheese. Finish with a little finely chopped garlic before baking at 180 °C for 40 minutes.
Traditionally cooked with fresh green or white pepper, the cream pepper steack 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 chocolate and pepper are a perfect match. Add a few turns of our exceptional red pepper to your melting pot. It will bring a little spicy taste that goes perfectly with the chocolate. Add some fresh or cooked citrus fruits and you will have an original and tasty dessert
To keep all its flavours for several months, this pepper from Cambodia, like all dry peppers, is kept dry and away from light.
Annie M. published the 15/03/2020 following an order made on 08/03/2020
Beaux grains parfumés, un régal !
Pascal T. published the 17/02/2020 following an order made on 10/02/2020
Philippe C. published the 11/02/2020 following an order made on 02/02/2020
Je l'ai trouvé plus subtil que puissant, assez rond, avec pour moi des arômes de pain d'épice.
Dominique L. published the 19/01/2020 following an order made on 10/01/2020
Joelle J. published the 12/01/2020 following an order made on 04/01/2020
Subtile même à mettre dans une salade de fruit !
Guy C. published the 05/01/2020 following an order made on 15/12/2019
Geoffrey V. published the 27/12/2019 following an order made on 20/12/2019
André G. published the 22/12/2019 following an order made on 13/12/2019
Vincent B. published the 18/12/2019 following an order made on 11/12/2019
Epice de qualité, parfum extra, très belle découverte