Description

Where does Kampot black pepper come from?

This pepper comes from Kampot Province in Cambodia. It is grown and produced locally, and was first described as far back as the 13th century. It is said that by the end of the 20th century, Cambodia was harvesting 8,000 tonnes of Kampot pepper annually. The Cambodian civil war had a drastic impact on production, but output has been growing since the early 2000s.

This pepper is said to be one of the finest in the world and is truly loved by gourmet chefs.

We recommend using Kampot black pepper with red meat, seafood and chicken. It is best used just before serving, as cooking it for too long can make it too bitter.

Why is Kampot pepper the world’s best pepper?

What is the world’s best pepper? Look no further than right here: Kampot pepper. Given the vast array of spices widely available to us today, finding the best organic pepper can certainly be a daunting task.

With the events of 2020 and beyond keeping much of the world indoors, home cooking has rarely been as popular as it is now.

As our collective palates evolve into this new era, where we’re creating something special from the world of spices whilst locked down at home, it seems that stocking our salt and pepper mills with exotic spices is becoming the norm.

Focusing on the world of pepper today, we’ll answer a few of your questions. Would you like to know which are the best whole peppercorns? Well, look no further than Kampot pepper.

I know, I know, we don’t always have the energy to potter about in the kitchen and come up with new recipes. Luckily for you, these organic peppercorns are like having your own secret ingredient to hand, leaving everyone you cook for speechless

What does Kampot pepper taste like?

The world of these peppercorns is diverse; you’ll find them in veal dishes across Europe and adding a lively zing to Vietnamese cuisine.

Organic red pepper is truly very rare. Made from ripe, unpeeled peppercorns, these peppercorns are very hot, ripe and highly aromatic.

At the same time, white peppercorns give your dish a more refined flavour, just as white pepper tends to do in Asian cuisine. They are produced by soaking the long pepper pods and berries in water to dissolve the skin, and then drying them in the Cambodian sun.

Finally, the black peppercorns are the ones you would most associate with coarse black pepper, but with a slightly more citrusy flavour. These peppers have a strong yet pleasant aroma. They are sweet on the palate, with floral notes of eucalyptus and mint.

How to use Kampot pepper?

So, how do you cook with Kampot peppercorns? The fruitier notes of crushed red pepper are ideal for sweeter desserts, whilst the more delicate flavour of white Kampot is perfect for soups or broths, similar to West African alligator pepper.

Why not even try seasoning otherwise bland mashed potatoes with the white variety?

Black Kampot peppercorns are largely used as a luxurious garnish for red meat, but it’s important to add it right at the end or leave it for your guests to season to their own taste, as, like garlic, it can become quite bitter if overcooked.

Take your pepper sauce to the next level with this delicious extra touch, or add smoky, floral notes to balance the saltiness of a fish sauce by using crushed black pepper.

Coarse black pepper and lime also go perfectly with grilled chicken or seafood, such as crab.

To be honest, the possibilities are endless, including adding another layer of depth to an exotic butter to stuff into meat, fish and peppers. Just imagine how much more interesting roast chicken would be if white pepper were to infuse the skin whilst it’s cooking?

Or a Kiev cutlet packed with garlic butter, showcasing the citrusy charm of black pepper.

However much of a luxury it may be, don’t be afraid to sprinkle Kampot pepper all over your food.