Description

Kampot pepper

Originating from the region of the same name in Cambodia, Kampot pepper is one of the finest peppers in the world. The pleasantly warm climate near the coast of the Gulf of Thailand and the heavy clay soils provide an excellent foundation for the pepper’s outstanding qualities. This pepper is grown by hand, without the use of artificial fertilisers or pesticides.

All varieties of KAMPOT pepper come from the same plant, but their colour is determined by their degree of ripeness and processing.

This red pepper is extremely rare and is made from fully ripe, unpeeled pepper fruits. Red pepper is very difficult to produce; only a very few of the very best pepper growers dare to take the risk.

Genuine red pepper is particularly aromatic and almost fruity due to its high degree of ripeness, with a strong heat.

We recommend using Red Kampot pepper only when freshly ground to bring out its full aroma to perfection. It is ideal with meat, poultry and fish.

Our Kampot red pepper offers strong yet delicate aromas. Its flavour, which can range from intensely spicy to subtly sweet, also reveals floral and citrus notes. 

Kampot red pepper has a unique flavour and aroma that sets it apart from other types of peppercorns. Its spicy flavour also features subtle notes of eucalyptus and mint – it’s well worth trying.

Why is Kampot pepper the best?

At the foot of the Damrai Mountains, pepper farmers have the ideal conditions for growing whole peppercorns. The hot, humid climate and the altitude create the ideal environment for growing the pepper vines from which these little flavour-packed berries are harvested, as the heavy clay soil imparts a superior aroma and flavour compared to most other crushed black pepper in the world.

These organic peppercorns are grown just outside the town of Kampot, a mere three miles from the stunning Gulf of Thailand. They are cultivated by hand, without the use of artificial fertilisers. 

With an almost raisin-like appearance, similar to that of Tellicherry peppercorns, the flavour is quite unlike that typically associated with Asian pepper.

What you’re tasting here is an ancient tradition. The use of Kampot peppercorns dates back to the 13th century, when the ancient tradition of growing them was largely the same as it is today.

For centuries, the region’s inhabitants enjoyed its smoky and floral notes, so much so that the French colonists in the 19th and 20th centuries began exporting it back to the West, where it became a staple of European cuisine.

Production ceased during the Cambodian Civil War from 1967 to 1975, but its popularity has risen since the turn of the millennium.

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 pepper is ideal 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 spread over 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.