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Organic IGP Kampot black pepper

7,50 
133,00  /kg

The pepper plant is not a tree, but a vine of the Piperaceae family, native to the Malabar coast. Growing wild in forests along tree trunks, pepper was first cultivated in India's Kerala province. Plants were then transported and cultivated in tropical zones such as Brazil, Madagascar and Asian countries.

Our Kampot peppercorns come from an EcoCERT Fair Trade certified farm, and are certified organic on the European market.

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History of Kampot pepper

Kampot is in the southern region of Vietnam, a hundred kilometers southwest of Phnom Penh, opposite the island of Phu Quoc (which also produces an exceptional pepper).

Since 2010, this Cambodian spice has benefited from a PGI (Protected Geographical Indication), so this pepper is protected and a sign of quality recognition.

Kampot peppers have a unique fragrance. Their relatively mild spiciness, fruity, complex aromas and exceptional mouthfeel give this pepper the reputation of being the world's best.

Since the 12th century, the Kampot region of Cambodia has been developing pepper plantations benefiting from an exceptional terroir. Kampot peppercorns, and in particular IGP red Kampot pepper, are rightly considered to be the best in the world, and connoisseurs are not mistaken.

The 70s were fatal for pepper growing in Cambodia, as the Khmer Rouge cracked down and rice plantations took over. It wasn't until the early '80s that some farmers began replanting pepper trees and resuming this long-standing agricultural tradition.

From January onwards, the ripe grapes are picked by hand. They are then de-stemmed, washed and sun-dried for 2 to 3 days.

What does Kampot pepper taste like?

Kampot black pepper develops strong, delicate aromas. Its intense yet mild taste reveals flowery notes of eucalyptus and fresh mint, and is also very fruity. It is the perfect seasoning for grilled beef or fish. It's best ground fresh, directly into your plate.

As with many peppers, it comes in several colors: green, red, white and black. To my knowledge, green pepper is not exported to Europe and is best enjoyed locally, as it is a real delicacy (like many green peppers). Kampot black pepper is harvested when fully ripe, and is a strong, deep pepper. Kampot white pepper is the fully ripened pepper, soaked for 12 hours in water, from which the pericarp has been removed. Organic red Kampot pe ppercorns have gone from yellow to red and are therefore fully ripe, washed and sun-dried.

There's Kampot pepper and there's Kampot pepper

Kampot pepper is produced by a number of large and small pepper growers in Cambodia, some of whom are small farmers, others plantations of varying size with varying ethical standards... Unfortunately, it's a fact of life that some plantations buy pepper from producing families at low prices, thereby destroying the market for this magnificent PGI in terms of volumes purchased. For our part, we're not worried, since we work with Norbert (Fair Farms), who has been working passionately for nearly 10 years to produce pepper of the highest quality and with the strictest respect for human dignity.

Botany: Piper nigrum L. (INPN)
Origin: Kampot, Cambodia, Asia
Ingredients: 100% whole black pepper berries IGP Kampot
Storage: Several years, protected from light and humidity.
Product strength: 6 (Scoville)

If you would like to discover peppers from other regions :

- Sarawak black pepper

- Penja black pepper

- Wayanad black pepper

- Madagascar black pepper

Weight 50 g
Weight

50g box, 50g pouch, 100g pouch, 200g pouch, 500g pouch

Botanical nomenclature

Piper nigrum L.

Color

Black

Intensity

6

DLUO
Continent-Country

Asia

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