Description
Kampot Red Pepper: The smell of red pepper is between that of chilli and red fruits. On the palate one can tell that it is sweeter than its black and white cousins, thanks to fruity touches with notes of cardamom, anise and celery. However, it gives off a spicy taste when it bursts in the mouth. Kampot red pepper enhances cream-based sauces and game, but also chocolate or vanilla desserts.
Kampot Black Pepper: On the olfactory level, it is expressed by a full-bodied nose with subtle nuances of scents resembling bergamot. Gustatorily, this berry is characterised by a powerful spicy taste with aniseed nuances. Kampot black pepper is considered one of the best peppers in the world and goes exceptionally well with red meats. Lovers of fine food who also love pepper agree unanimously: it enhances a dish with a few turns of the grinder.
White Kampot Pepper: On the olfactory level, white Kampot pepper offers a powerful scent with a very meaty tone. In terms of taste, white pepper is the strongest of the three peppers: it offers particular potency in the mouth while releasing fine and subtle aromas. White pepper is best used in a mortar or in grains, in sauces such as béchamel, and with white meats. Once ground, it can also accompany meats.
Origin: Our Cambodian pepper producer is one of the first farmers among the 12 labeled to have obtained the name "Kampot pepper" in Cambodia. He actively participated in the creation of this label in 1992, and today it is one of the only farms owned by a Cambodian. Our pepper is cultivated in the mountain of Phnom Voar, which benefits from a porous laterite soil to prevent root rotting.
PGI Ecocert and Organic: Kampot pepper is a rather rare organic fine spice because the name “Kampot pepper” can only be used after checking its origin, and its compliance with the specifications of the PGI (Protected Geographical Indication). This requires that the pepper has been cultivated in the Kampot area organically. Our pepper is also Ecocert certified and meets all the requirements imposed on the pepper production chain.