Black Kampot pepper PGI
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
Kampotpeper, 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 black Kampot pepper is made from the predominantly unripe berry. The Kampot is characterized by the taste and fragrance notes of flowers, eucalyptus and mint.
Kampot pepper has been called the world's best pepper, a reputation built up in Indochinese times, when the Cambodian pepper was the star of every self-respecting French restaurant. Kampot has been 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 that 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.
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 does not go through the quality control of the Kampot Pepper Association.
Combine black kampot with red meat, fatty fish, brown sauces, tomato dishes, vegetables or white cheese. Delicious with fruit, desserts with chocolate such as mousses and fondants.
- 100% Piper nigrum pepperberries
- protected by the European PGI label (international: PGI)
- origin: Kampot region, Cambodia
- available in glass, stand-up pouch and test tube
- glass jar contains 75 grams
- stand up pouches with a content of up to 30 to 500 grams
- available in 10 ml test tube
- larger quantities on request
- 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
- grind your pepper shortly before use
- add the ground pepper to your preparation at the very last minute
- 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..