Organic IGP Kampot red pepper

At the peak of the dry season, around March, the berries ripen on the bunch, turning from yellow to red. Hand-picked when fully ripe, the berries are then washed and dried in the sun.

Organic Kampot red pepper is the region's emblematic product. It develops powerful fruity aromas. Its unique taste, less spicy than black pepper, offers sweet notes of red fruit (raspberry/cassis) and honey.
It perfumes your dishes and desserts. With strawberries or pears, its delicate aroma will stand out. Kampot pepper comes from two varieties (cultivars) of piper nigrum, Kamchay and Lampong (or Belantoeung), locally known as "little leaves" and "big leaves", a bit like tea with camelia sinensis and camelia sinensis assamica.

Our Kampot pepper comes from an EcoCert-labeled farm working in the purest Khmer tradition.

Kampot and Kep provinces are the two territories where Kampot pepper is grown. Situated a good hundred kilometers from the capital Phnom Penh, the region is bordered to the south by the sea and benefits from an exceptionally favorable climate for pepper cultivation (sunshine, sea spray, rich soil around Phnom Voa mountain, rainfall).

The first pepper plants were planted by the Chinese in the Kampot region in the 13th century. 600 years later, the French developed this crop to reach an annual production of over 8,000 tons.

Kampot pepper is one of the few peppers to have been awarded a PGI(Protected Geographical Indication) in 2010, and the first in Cambodia.

The KPPA (Kampot Pepper Promotion Association) controls plantations alongsideEcoCERT, and only its approved members are authorized to sell under the Kampot pepper appellation.

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