Kampot pepper red IGP

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Price range : 1 690 XPF to 10 490 XPF TTC

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Category: Peppers and salts

Description

An essential symbol of the name, the Kampot Red pepper develops strong, fruity, slightly sweet aromas — red fruits, plum, date, honey — on a warm and unspicy base.

OriginKampot, Cambodia

CertificationIGP — KPPA specification

Intensity●●●●●

HarvestGrain per grain, at full maturity

A harvest by hand for an exceptional pepper

The production of Kampot Red pepper requires careful know-how and a large workforce, each red grain being selected one by one directly on the cluster. Few regions around the world, like Kampot, grow this rare pepper at full maturity.

At the end of the dry season, between March and April, the grains mature on the cluster, gradually turning from yellow to red. Farmers harvest only the mature red grains by hand, letting others mature on the plant. In some cases, partially red clusters (about a quarter) are picked and treated as soon as they arrive at the workshop, then carefully sculpted by hand, the red grains being extracted one by one on the sorting table. Fragile and sensitive, these grains require constant attention at each stage of treatment.

IGP, guarantee of origin and quality

Kampot pepper is recognized by a Protected Geographical Indication (PGI), attesting to a unique terroir and a rigorously framed culture. The richness of the clay-calcar soil, the tropical climate punctuated with abundant rains during flowering, the proximity to the sea and the hilly environment give this pepper its aromatic profile so particular.

Kampot Red pepper meets a strict specification, supervised by the KPPA (Kampot Pepper Promotion Association). Each red grain is washed, briefly scalded, then dried naturally in the sun for two to three days according to climatic conditions. Frequent manual turning of grains allows uniform drying, intensifying the concentration of aromas and the richness of taste.

A tradition rooted in Kampot's history

While the cultivation of pepper in the Kampot region dates back several centuries, Red Pepper has truly acquired its nobility only with obtaining PGI. At the time of the French protectorate, Kampot mainly exported black and white pepper, then known as Indochina pepper.

Each farm now develops its own method to obtain an intense and homogeneous red, with a sun-drying that sublimates the woody and fruity aromas so characteristic of red pepper.

Each Kampot pepper colour offers distinct flavours, depending on its degree of maturity. Red develops powerful, fruity, slightly sweet aromaswith notes evoking red fruit, plum, date or honey, on a warm and unspicy base.

Its aromatic richness and its length in the mouth make it an exceptional pepper, sought by chefs as well as enlightened amateurs.

Red Kampot pepper is also used in recipes Salted and sweet, where it reveals all its potential.

Ideas for use

Strawberries or pears with red pepper — a simple mill tower when serving sublime fresh fruit.
Red pepper Ganache — Vandenhende House in Brussels marries him with brilliance in black chocolate.
Chocolate & Red Pepper Cookies — a few crushed grains added to the dough create an amazing alliance.
Spicy strawberry salad — prepare in advance and season just before tasting.
Roasted vegetables — potatoes, sweet potatoes or peppers, simply coated with olive oil, rosemary and ground red pepper.

To take full advantage of the aromas of the Poivre de Kampot Rouge, it is preferable to do not mix it with other colours. As with a large wine, each variety develops a distinct profile. Having several mills or alternating peppers by carefully rinsing the mill keeps the flavours clean.

Grains may be stored in their 50 g original tube, ideal to protect them from air, light and moisture. For larger sizes, a sealed pot stored in a closet will do the job perfectly.