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FOOD&SPICES

Red Kampot pepper PGI

Red Kampot pepper PGI

Normal price €4,30 EUR
Normal price Offer price €4,30 EUR
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The Cambodian red Kampot pepper clearly comes from the ripe, red fruit. In terms of sharpness, it is comparable to the black variant, but it is a bit sweeter. The pepper contains taste and fragrance notes of flowers, eucalyptus and mint.

The Kampot pepper, which is called Mrech Kampot in Khmer, is named after Kampot, a place and region in the south of Cambodia. The peppers come from small-leaved pepper plants of the Piper variety Lampong or large-leaved plants of the Kamchay variety.

Other peppers of the Lampong type are Muntok pepper from Indonesian Bangka and Sarawak pepper from Borneo. Lampong peppers bear somewhat smaller berries than most pepper varieties, often mixed sizes.

The red Kampot pepper is given four months to ripen after the green peppers have been picked. They are therefore sweeter and beautiful in color.

Kampot pepper has been called the world's best pepper, a reputation built up in Indochinese times, when Cambodian peppers were the go-to 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 pepper plantation. These are from farmers who, after the fall of the Khmer Rouge and the withdrawal of the Vietnamese, started growing pepper again instead of rice. Because the Khmer Rouge had focused all their efforts on the cultivation of rice, the cultivation of pepper in Cambodia had almost been lost.

The pepper is grown there in an age-old way. The land is still irrigated in the traditional way, without the use of pesticides. Only natural raw materials from plants and from crayfish are used to fertilize the land, which occur on a large scale on the many rice paddies in the area.

Why not organic?

The reason for this is quite simple. Most of the nearly 350 family businesses in Cambodia that grow pepper, according to PGI, are unable to meet the requirements of international organic standards, at least not without major investments. Even though there is the possibility of micro-credit, for most family businesses this has not turned out to be a feasible option. Most organic Kampot therefore comes from a few larger companies.

Developments

In addition to the protected Kampot pepper IPG, you have seen more and more pepper on the European market recently. which come from this region, but outside the quality control of the Kampot Pepper Association.

Use

Red Kampot pepper is somewhere between the black and white pepper. This 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 in sweet preparations, chocolate desserts and red jams and desserts. fruits.

Attributes:

  • 100% ripe fruits (berries) of the Piper nigrum.
  • protected by the European PGI 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 content of up to 30 to 500 grams
  • available in 10 ml test tube
  • larger quantities on request

Gift Wrap

  • the jar is available in a tasteful gift box, 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 to your preparation at the very last minute

Save:

  • keep your kampot pepper in closed packaging
  • preferably store in a dark, dry and cool place
  • best before February 2026 (02/26)
  • this best before date is an indication

Would you like to know what this kampot pepper tastes like?

You can also try a test tube. The tube contains enough pepper to understand the flavor essence.

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