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, who in Khmer Mrech Kampot is called, is named after Kampot, a place 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 one 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 is becoming 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 the French restaurant. Kampot is 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

In addition to the protected Kampotpepper PGI you may notice more and more peper from Cambodia offered on the European market lately. Beware it is pepperunder the quality control of theKampot 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
• protected by the European PGI label 
• origin: region Kampot, Cambodia

Assortment

• available in glass (60 grams), stand-up pouch (various weight classes) and sample bag
• larger quantities than shown on request

Save

• batch number **KG570391
• best before September 2028 (09-2028)