Kampot red pepper PGI

What is Kampot red pepper?

Kampot pepper is the berry of the piper nigrum, a tropical vine 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.

The red pepper of Kampot draws 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 caramel.

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

Did you know that? Kampôt pepper has been awarded the PGI (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 (Protected Designation of Origin) label, which provides some protection on the European market.

Harvesting Kampot red pepper

Kampot pepper grows on a vine attached to the pepper tree, whose broad, oval leaves are medium green. It is harvested in bunches of berries.

Did you know? Half of the Kampot pepper production, i.e. 1,500 tons, is exported to France. Our selection of red Kampot pepper owes its quality to the rigorous selection of 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 mild taste
• Red pepper: a variety of exceptional quality, picked at maturity in March, 3 months after the harvest of green pepper. It is dried for 8 days and develops fruity aromas that go perfectly with red meat.
• Black pepper: an oxidized version of green pepper with a pronounced spicy taste
• White pepper: this is actually the heart of the dried red pepper. Its taste is spicy, but less pronounced than that of black pepper. It has citrus and herbal aromas
  
  

Differences between Kampot pepper and Timut pepper from Nepal

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

The Kampot pepper grows on a tropical vine and is considered a rare and high quality pepper. Timut pepper, on the other hand, grows on an ash 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 during his visit to Khmer territory.

It is in the 14th century that its culture develops. Moreover, the Sultan of Aceh asked that all of 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 was limited because it was restricted by the French who tried to promote the sale of Cochinchina.

Kampot pepper almost disappeared in 1975 when the pepper crops were razed to the ground to be converted to 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 had

Kampot pepper today

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

Other uses of pepper

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

• Facilitates digestion
• Reduces water retention
• Calms dysentery
• Treats bruises
• Calms reflux
• Soothes stomach pain
• Stimulates sexuality (aphrodisiac)
• Has antidepressant virtues

However, be careful not to abuse it, because excessive consumption of pepper can :

• Causing vision problems
• Causes skin rashes
• Aggravate ulcers

How to use red Kampot pepper in cooking?

Exceptional ingredients, exceptional recipes! To discover all the flavour of our red pepper from the province of Kampot in Cambodia, we propose a menu full of flavour!

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

Ideal for the aperitif, the salted cake is declined here in a slightly spicy version. Add a little red Kampot pepper, thin slices of pepper and feta cheese to your cake dough. Finish with a little finely chopped wild garlic before baking at 180 °C for 40 minutes.

The dish: Steak with cream and Kampot red pepper

Traditionally cooked with fresh green or white pepper, the creamy pepper steak can be cooked with an exceptional pepper such as red Kampot 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 grinds of our exceptional red pepper to your fondant. 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

How to store pepper?

To preserve all its flavours for several months, this Cambodian pepper, like all dry peppers, should be kept in a dry place away from light.