Red Kampot pepper PGI

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. The pepper contains flavor and aroma notes of flowers, eucalyptus, and mint.

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

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

The red Kampot 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 will become the world's best pepper mentioned, a reputation built up in the Indochinese era, when the Cambodian pepper The first choice for every self-respecting French restaurant was Kampot. Kampot has been included in the 'Ark of Taste'.

Our Kampot peppers come from one of the many small family businesses with a pepperplantation. These belong to farmers who, after the fall of the Khmer Rouge and the withdrawal of the Vietnamese, pepper have started cultivating instead of rice. Because the Khmer Rouge had focused all its efforts on rice cultivation, the cultivation of pepper virtually lost in Cambodia.

The pepper Cultivation is carried out in an age-old manner. The land is still irrigated in the traditional way, without the use of pesticides. For the fertilization of the land, only natural raw materials from plants and crayfish are used, which occur on a large scale on the many rice paddies in the area.

Developments

Next to the protected Kampotpepper You see IPG more and more on the European market lately. pepper are offered that do come from this region, but bypass the quality control of the Kampot Pepper Association.

Usage

Red Kampotpepper strikes a balance between the black and the white pepperThat 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, from chocolate desserts and jams to red fruit desserts.

Features:

• 100% ripe fruit (berries) of the Piper nigrum.
• from conventional cultivation
• 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 capacity of up to 30 to 500 grams
• available in a 10 ml test tube
• Larger quantities on request

Gift packaging

• The jar is available in 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

• meal your pepper shortly before use
  
• add the ground pepper ready for your preparation at the very last moment

Save:

• keep your campfire pepper in sealed packaging
• preferably store in a dark, dry and cool place
• best before September 2028 (09-2028)
• This expiration date is an indication.

Do you want to know how this camp pepper tastes good?

You can also try a test tube. The tube contains sufficient pepper to fathom the essence of the taste.

Batch number

The batch number helps us trace which supply an item originated from. It is listed on the packing slip and the invoice.