Supplier From
Phnom Penh,
Cambodia
Supplier From
Phnom Penh,
Cambodia
We offer the world best organic pepper from kampot, Cambodia. We have got three main peppers
1. Black pepper
2. Red pepper
3. White pepper
Black pepper
Kampot black pepper delivers a strong and delicate aroma. Its taste, which can range from intensely spicy to mildly sweet, reveals hints of flower, eucalyptus and mint.
This black pepper suits all kind of dishes and distinguishes itself in particular with grilled fish.
Kampot peppers specificities come from the mildness of their spice, the freshness and complexity of their aromas and their exceptionnal lingering taste.
Kampot pepper can be used in every day cooking, but excels when used in seafood cookery, it is also a "super food". Why not try something different A Cambodian speciality is to make a dip from a combination of salt, palm sugar, Kampot pepper and lime. It couldnot be simpler to put together, equal amounts of each and just a squeeze of lime
Red pepper
These unique red Kampot peppercorns produce a moderate heat that gradually builds in the mouth. Intense, flavourful and complex, these peppercorns pair beautifully with pasta, poultry, produce and pastries
Harvested when the fruit is fully mature and has taken a red colour on the vine. The peppercorns are sun-dried for a few days and acquire a black colour with a deep maroon taint. This pungent pepper is very rare.
Pepper is best purchased as whole peppercorns, as freshly ground pepper is vastly superior to the ready ground powder. Whole peppercorns retain their flavour indefinitely but quickly lose their aroma and heat after grinding.
Peppercorns can be easily ground in a peppermill or pestle and mortar, and is best ground directly onto food. With hot food it is best to add pepper well towards the end of the cooking process, to preserve its aroma. Peppercorns are seasonal with harvesting taking place from February to May.
White pepper
Kampot red and white peppers are extremely rare due to the difficulty in harvesting fully mature pepper. Only a few hundreds of kilos are produced each year.
Obtained by soaking the red berries in water for a few days, Kampot white pepper develops an intense bouquet and delicate aroma. Its strong spicy taste carries notes of fresh grass and lime.
