This pepper originates from the Kampot province in Cambodia. It is grown and produced there locally and was first described already in the 13th century. It has been said that already at the end of the 20th century, Cambodia harvested 8,000 tons of Kampot pepper annually. The civilian war in Cambodia affected the production drastically but has now kept growing since the beginning of the 2000s.
The Kampot Black pepper has a very strong yet delicate aroma and its taste is spicy yet has a sweet aftertaste. The taste has a light touch of citrus, floral, eucalyptus and mint as well, making it a very special pepper.
This pepper has been said to be one of the best peppers around the world and is truly loved by gourmet chefs.
We recommend using Kampot Black pepper together with red meat, seafood, and chicken. It is best used just right before serving as it may become too bitter if cooked too long.
Salt is arguably the most important ingredient to enhance the flavors of your food. Without it, food just tastes bland. Chefs and gourmet cooks using gourmet sea salts produced in different parts of the world to enhance their special entrées with distinct flavors and textures.