The Cambodian Red Kampot pepper is visibly derived from the ripe, red fruit. In terms of sharpness, it is comparable to the black variety, but it is somewhat sweeter. pepper contains taste and scent notes of flowers, eucalyptus and mint.
The Kampotpepper, which is called Mrech Kampot in Khmer, is named after Kampot, a place and region in southern Cambodia. The peppers come from small-leaved pepperplants of the Piper variety Lampong or large-leaved plants of the Kamchay variety.
Other peppers of the Lampong type are the Muntok pepper from Indonesian Bangka and Sarawak pepper from Borneo. Lampongpeppers bear somewhat smaller berries than most peppertypes, often different sizes mixed together.
The red Kampot pepper is given four months to mature after the green peppers are picked. This makes them sweeter and beautifully colored.
Kampot pepper is called the world's best pepper named, a reputation built up during the Indochinese period, when the Cambodian pepper The first choice for any self-respecting French restaurant. Kampot is included in the "Ark of Taste."
Our Kampot peppers come from one of the many family businesses with a pepperplantation. These are from farmers who returned to their fields after the fall of the Khmer Rouge and the withdrawal of the Vietnamese. pepper started growing rice instead of rice. Because the Khmer Rouge focused all its efforts on rice cultivation, the cultivation of pepper virtually lost in Cambodia.
The pepper Farming is done in a centuries-old manner. The land is still irrigated traditionally, without the use of pesticides. Only natural plant materials and crayfish, which are abundant in the many rice paddies in the area, are used for fertilizing the land.
Developments
Next to the protected Kampotpepper IPG has been seen more and more on the European market in recent times pepper offered that does come from this region, but outside the quality control of the Kampot Pepper Association.
Usage
Red Kampotpepper is somewhere between black and white pepper. That makes the pepper suitable for all types of sauces, tomato dishes, white and red meat, sardines, anchovies, soups and vegetable dishes.
The pepper is a delight with sweet preparations, chocolate desserts and jams and red fruit desserts.
Features:
- 100% ripe fruits (berries) of the Piper nigrum.
- from regular cultivation
- protected by the European BGA label (international: PGI)
- origin: Kampot region, Cambodia
Assortment
- available in glass, stand-up pouch and test tube
- glass jar contains 60 grams
- stand-up pouches with a capacity of up to 30 to 500 grams
- available in 10 ml test tube
- larger quantities on request
Gift wrapping
- The jar is available in a tasteful gift packaging, consisting of a cube box filled with black tissue paper.
- For an overview of our gift packaging, please refer to the gift packaging section.
General advice
- grind your pepper shortly before use
- add the ground pepper at the very last moment to your preparation
Save:
- save your kampot pepper in closed packaging
- preferably store in a dark, dry and cool place
- best before September 2028 (09-2028)
- This expiration date is an indication
Would you like to know how this kampot pepper tastes?
You can also try a test tube. The tube contains sufficient pepper to fathom the essence of taste.
Batch number
The batch number helps us track which batch an item originates from. It's listed on the packing slip and invoice.
