Kampot White Peppercorns PGI

ivré en sachet refermable 

- Sans OGM, sans ionisation, sans nanoparticules -

Uses in Cooking:

Kampot pepper develops both strong and delicate flavors on the palate, with floral, fruity, and fresh notes, along with a hint of eucalyptus and fresh mint.

As Cambodia’s iconic pepper, its fruity taste and dried fruit aromas make it particularly suited for grilled meats, salads, and fish! Moreover, like all exceptional peppers, it remains highly versatile and will bring a unique and powerful touch to a good red meat, game, or any other dish! However, avoid long cooking times, as they may make it bitter.

My advice: As an exceptional pepper, do not mix it with other peppers to fully enjoy all its aromas, similar to a fine wine! Grind it with a mill or crush it in a mortar as needed to preserve its fresh taste.

Who am I?
Origin: Cambodia

The white Kampot peppercorns are hand-harvested from February and then sun-dried for 2 to 3 days.

It is emblematic of its country of origin (like Kampot red pepper) and owes its particular flavor to this unique terroir, much like fine wines. It is also the very first Cambodian agricultural product to receive a PGI (Protected Geographical Indication).

These peppercorns are relatively large, between 4 and 5 mm in diameter, and are only slightly wrinkled.

As with all fine peppers, Kampot pepper comes in four different colors:

• Green: Only found fresh, harvested locally in Cambodia starting in September.
• Black: The berries are picked just before full maturity, slightly reddish, and turn black as they dry. This pepper will develop more spiciness and intensity.
• Red: Harvested in the middle of the dry season, usually in March. At this point, the seeds have reached full maturity, transitioning from green to yellow and eventually to a deep red. The pepper is then handpicked to leave behind under-ripe berries, which will be collected later. It is then washed, blanched, and sun-dried for several days, allowing it to develop its remarkable dried fruit notes, making it so interesting. This is my favorite stage for this extraordinary pepper!
• White: This is essentially red pepper (the ripest) that is quickly dried and then soaked and washed to remove the outer skin (pericarp), leaving only the seed's core. It is then dried again to preserve it.

Kampot pepper nearly disappeared during the Khmer Rouge period. The revival of its cultivation has been slow and challenging, especially due to competition from lower-quality peppers produced in neighboring countries.

A Little History:
Pepper cultivation in Cambodia is very ancient, with records dating back to the 13th century. In the late 19th century, its cultivation grew, supported by the French colonial authorities. However, its production stagnated due to the protectorate’s policies, which imposed prohibitive tariffs to limit its export to the metropolis, favoring the pepper grown by French colonists in Cochinchina.