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Cambodia White Kampot Pepper

Quick Overview

When the pepper berry is fully mature and turns bright red on the vine, it is harvested to produce red but also white pepper. The white core is extracted and then sun dried. This type of peppercorn delivers an intense bouquet and delicate aroma. Its strong spicy taste carries notes of fresh herbs and lemon.

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Details

Between the sea and the mountains on Cambodia’s south eastern coast is the province of Kampot. It’s here that pepper plantations thrive in ideal growing conditions. The ancient red soil, rich in quartz and other minerals, along with rainfall and sunshine as well as traditional, farming methods to nurture the piper nigrum vines producing the world’s most exceptional pepper.

The pepper vines take three years to grow to production stage. When the pepper berry is fully mature and turns bright red on the vine, it is harvested. The white core is extracted and then sun dried. This type of peppercorn delivers an intense bouquet and delicate aroma. Its strong spicy taste carries notes of fresh herbs and lemon.

 

 

Finest Asian spice

Kampot pepper taste fruity and spicy and will develop its unique flavor in your peppermil. In order to enjoy it fully, it is recommended, for example, to pepper steak after grilling. Kampot pepper is consider like the finest Asian spice in high gastronomy.

- Black Kampot pepper goes well with red meats, game, salads, soups and sauces.
- White Kampot pepper goes well with fish, poultry, seafood, salads, light sauces and soups.
- Red Kampot pepper will be perfect with to game, poultry, pork, fish, pies, vegetables, cheese, exotic fruit salads and desserts.

Why choose Kampot Pepper?

Natural Pepper: Our Cambodian farmer didn't use chemicals like fertilizers or pesticides. He use traditional and natural fertilizers bases on vegetables and crabs waste. Indeed, city of Kampot is located closed to the sea in Cambodia.

Fresh Pepper: The new harvest start in february until may. With Kampot Pepper Asia, you are insure to buy fresh Kampot peppercorns from the year. For optimal use of taste and flavors, it is good to know that the peppercorns can be keep 3 years and the ground pepper can be keep 3 months without alteration.

Terroir: We work with only one local farmer, that you have select for quality of its Kampot pepper. Our black, red or white pepper isnt a mix of different fields or farmers. Our Kampot pepper is a reflection of an unique terroir.

Quality: Our Kampot pepper is picked and sorted by hand. All our peppercorns meet a certain quality and the others are removed with tweezers.

Culinary properties: You will be surprise by its deep spicy flavors. Kampot pepper is a spice sought which is known to the delight of chefs in the world. Its consider like one of the best pepper in the world.

Additional Information

Common Uses Freshly ground, it’s wonderful sprinkled on top of a fish fillet, salads, and vegetable recipes.
History Peppercorns have been cultivated in Cambodia since the 13th century, but the industry really boomed under French colonial rule in the 19th and 20th centuries, when European chefs started appreciating Kampot pepper's notably floral and slightly sweet flavor. The pepper's most important characteristic, is its tendency to linger on the tongue.
Region(s) No
Ingredients No
Product of:
Organic No