Black Kampot Pepper PGI

Black Kampot pepper is tasty and sharp. Its easy to combine flavor palette makes black kampot the ideal pepper for rubs, marinades and in spice mixtures with pepper.

PROTECTED GEOGRAPHICAL ORIGIN (EUROPE) - BGO/ IPG

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

The black Kampot pepper is made from the predominantly unripe berry. Characteristic of the Kampot are the taste and fragrance tones of flowers, eucalyptus and mint.

Kampot pepper is called the world's best pepper, a reputation that has been built up in Indochinese times, when the Cambodian pepper was the topper in every 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 arrows on the cultivation of rice, the cultivation of pepper in Cambodia had almost been lost.

The pepper is cultivated in an ancient way. The land is still irrigated in the traditional way, without the use of pesticides. Only natural raw materials from plants and crayfish are used to fertilize the land, which can be found on a large scale on the many rice paddies in the area.

Why not organic?

The reason for this is quite simple. Most of Cambodia's family-owned pepper-growing businesses, according to PGI, are unable to meet the requirements of international organic standards, at least not without significant investment. Even though there is the possibility of micro-credit, this has not proved feasible for most family businesses. Most organic Kampot therefore comes from a few larger companies.

Developments

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

Use

Combine black kampot with red meat, oily fish, brown sauces, tomato dishes, vegetables or white cheese. Delicious with fruit, desserts with chocolate such as mousses and fondants.

Attributes:

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

Assortment

• available in glass, pouch and test tube
• glass jar contains 75 grams
• standup 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 category gift packaging

General advice

• grind your pepper shortly before use
  
• add the ground pepper to your preparation at the very last moment

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 how this Kampot pepper tastes?

Could you also try a test tube. The tube contains enough pepper to penetrate the flavor essence.