Kampot Red Peppercorns PGI

Produit livré en sachet refermable 

- Sans OGM, sans ionisation, sans nano-particules -

Uses in Cooking:

On the palate, it is curiously sweet and soft, a mix of red fruits and honey, then it becomes stronger and floral at the same time, with a slight almond flavor. Its unique taste, less spicy than black pepper, delicately flavors dishes and desserts.

Hand-harvested at full maturity, the berries are washed and then sun-dried. As an emblematic pepper of Cambodia, its fruity taste and aromatic notes of dried fruits and almonds make it particularly suited for salads and desserts (such as fruit salads or strawberry and pear tarts) and, of course, chocolate! However, it will also add a remarkable original note to good red meat! Avoid prolonged cooking, as it may become bitter.

Advice: As an exceptional pepper, do not mix it with other peppers, much like a fine wine!

Who am I?

Origin: Cambodia

Scientific name: Piper nigrum

Kampot red pepper is emblematic of its country of origin, and it is this terroir that gives it such a particular flavor, akin to fine wines. Its production requires abundant labor.

Like all worthy peppers, Kampot pepper comes in four different colors:

• Green: Only found fresh on-site in Cambodia, harvested starting in September.
• Black: Picked when slightly more mature, it is reddish and will turn black as it dries. This pepper will develop more spiciness.
• Red: Harvested during the dry season, usually in March. At this time, the seeds have reached full maturity, transitioning from green to yellow before achieving their beautiful red color. The pepper is then handpicked, leaving the under-ripe berries on the plant to be harvested later. It is washed, blanched, and sun-dried for several days. This process allows it to develop its remarkable notes of surprising dried fruits, making it particularly interesting. This is my preferred stage for this extraordinary pepper!
• White: This is actually the red pepper (the ripest) that is first quickly dried, then the skin (pericarp) is removed by soaking and washing, leaving only the seed's core. It is dried again for preservation.

A Little History:

The cultivation of pepper in Cambodia is very ancient, with traces found in writings from the 13th century. In the late 19th century, its cultivation experienced a boost, favored by French colonial authorities. However, production stagnated due to protectorate policies that imposed prohibitive tariffs to limit its export to the metropolis, favoring pepper from French colonists in Cochinchina.

The worst came in 1975 when the country fell under the Khmer Rouge. The cultivation of pepper was on the brink of total extinction, surviving only due to the determination of a few farming families who took up the torch. The revival of its cultivation has been slow and laborious, partly due to competition from lower-quality peppers produced in neighboring countries.

Today, fortunately, Kampot pepper is gradually regaining its rightful place!