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Black Kampot pepper IGP

In stock

Price range : 1 590 XPF to 8 590 XPF TTC

Known as one of the best peppers in the world, Black Kampot Pepper is grown in a traditional and organic way. The grains were selected one by one by hand.

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Category: Peppers and salts

Description

The heritage of an ancestral and artisanal culture: Black pepper from Kampot spreads a powerful fragrance, mentholy notes, resinous and slightly woody, and a long mouth length that make it an exceptional pepper.

OriginKampot, Cambodia

CertificationIGP — EU 2016

Intensity●●●●●

CultureHandicraft, without chemistry

IPG Kampot pepper: a unique recognition

Kampot pepper is one of the very rare peppers in the world to benefit from a Protected Geographical Indication (PGI). This recognition underlines the importance of the terroir and the methods of cultivation in the taste qualities of the product, in the image of the great wineries.

Situated between sea and mountain, the Kampot region benefits from a ideal climate : regular sunshine, humidity controlled by monsoon, and influence of sea breezes. These conditions, combined with traditional agricultural practices, give pepper its unique characteristics.

Name « Kampot pepper » is framed by a strict specificationsimplemented by the Kampot Pepper Promotion Association (KPPA), which ensures the quality of the product, its traceability and supports small local producers. The PGI was registered in Cambodia in 2010, and subsequently recognised by the European Union in 2016.

The Black pepper of Kampot: intensity and finesse

It's the most spicy Kampot peppers. Its pronounced taste, without aggressiveness, reveals mint notes, resinous and slightly woodywith a long mouth. It can be used for cooking in hot dishes or soups, but it is best to add also when dressing, freshly ground, to fully enjoy its aromas.

In contrast, the red pepper develops more fruity notes, while the white pepper is close to mint freshness. It is ideally ground at the last minute, on grilled meat, foie gras, roasted vegetables, salad or pasta dish.

A pepper that respects taste

Kampot pepper does not burn the mouth. Cultured in a way craft, without chemicals, then slowly dried in the sunIt preserves all its aromatic wealth. Unlike industrially produced peppers, often spicy but poor in taste, it develops a complete and balanced aromatic palette.

Ideas for use

Cacio e Pepe Kampot style — Cook your pasta, keep a shell of cooking water. Add the cooked pasta and grated pecorino. Heat gently, mix and serve.
Whole grains — in your cans (pickles, pickles), flavored oil, or with oil cheeses.
Crushed grains — to season a salmon gravlax or pepper steak.

Once opened, Kampot Pepper in grains keeps in a place dry, fresh, sheltered from light.

The right move: to keep all its aromatic strength, grind or crush the grains just before use.

Customer reviews

Based on 1 reviews

Rated 5 Out of 5
Roman – 2 January 2025
What better than Kampot's black pepper! Its delicate, subtle and incomparable fragrance! Once we taste it, we're screwed. Thank you APSARA&CO for the quick dispatch!