Red <tc>kampot</tc> pepper PGI

The Cambodian red Kampot Pepper is visibly derived from the ripe, red fruit. In terms of spiciness, it is comparable to the black variety, but it is somewhat sweeter. The pepper contains flavor and aroma notes of flowers, eucalyptus, and mint.

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

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 peppersears, often different sizes mixed together.

The red one Kampot The pepper is given four months to ripen, after the green peppers have been picked. As a result, they are sweeter and beautifully colored.

Kampot Pepper is often called the world's best pepper, a reputation built during the Indochinese era, when Cambodian pepper was the first choice for every self-respecting French restaurant. Kampot is included in the 'Ark of Taste'.

Our Kampot peppers They come from one of the many small family businesses with a pepper plantation. These belong to 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 its efforts on rice cultivation, pepper cultivation in Cambodia had virtually been lost.

Pepper is cultivated there using centuries-old methods. The land is still irrigated in the traditional way, without the use of pesticides. Only natural plant resources and crayfish, which are found on a large scale on the many rice paddies in the area, are used to fertilize the land.

Developments

In addition to the protected KampotRecently, you see more and more IPG pepper being offered on the European market that does come from this region, but is outside the quality control of Kampot Pepper Association om.

Usage

Red kampotPepper falls somewhere between 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.

Pepper is a delight in sweet preparations, from chocolate desserts and jams to red fruit desserts.

Features:

• 100% ripe fruit (berries) of the Piper nigrum
• protected by the European PGI label (international: PGI)
• origin: region Kampot, Cambodia

Assortment

• available in glass (60 grams), stand-up pouch (various weight classes) and test tube (10 ml)
• larger quantities than shown on request

Save

• batch number **KG570391
• best before September 2028 (09-2028)
• This expiration date is an indication.