KAMPOT BLACK pepper
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.
Country of origin: Cambodia.
The taste has a light touch of citrus, floral, eucalyptus and mint as well, making it a very special pepper.
Enjoy the rich and complex pepper flavor and aroma that is delivered and packed with cedar, cherry, and juniper scents.
Grind them up and sprinkle them to enhance the flavor of vegetables, salads, soups, beans, and pasta.
Uncrushed peppercorns preserve their flavor until needed.
30g/1.05oz glass jar
Why Kampot pepper is best pepper of the world?
What is the best pepper in the world? Look no further than the Kampot pepper. Considering the sheer amount of seasoning products widely available to us today, finding the best organic pepper can certainly be a daunting task.
With the events of 2020 and beyond keeping most of the world indoors, home cooking has rarely been as popular as it is now.
As our collective taste buds grow into this new era of creating something special from the spice world while locked away at home, filling our salt grinder and pepper mill with exotic strains of seasoning looks to be becoming the norm.
Focusing on the world of pepper today, we’re going to answer a few questions for you. Need to know what the best whole peppercorns are? Well, look no further than Kampot pepper.
I know, know, we don’t always have the energy to whip up a storm in the kitchen. Luckily for you, these organic peppercorns are like having your own personal secret ingredient to hand, leaving anyone you’re cooking for deliciously bemused.
What does Kampot pepper taste like?
The world of these whole peppercorns is a varied one, and you’ll find them popping up on veal dishes in Europe as well as adding a vivacious vibrance to Vietnamese food.
The organic red pepper is very rare indeed. Made from ripe pepper fruits that are unpeeled, these pepper balls are very pungent, ripe, and hugely aromatic.
Meanwhile, the white peppercorns will give your dish a more subtle flavor, as white pepper tends to do in Asian cooking. These are made when the long pepper fruits and berries are soaked in water to dissolve the skin and then dried out in the Cambodian sun.
Finally, the black peppercorns are what you’d most associate coarse black pepper with, only with a slightly more citrusy feel. With a strong yet somehow delicate aroma, these are spicy yet sweet and have floral notes of eucalyptus and mint.
Whereas Szechuan peppercorns tend to have a mouth-numbing quality to them and the Thai green hot peppers that contains more nut-like notes, Kampot peppercorns will linger longer in the mouth with a unique tint of tang.
How do you use Kampot peppers?
Like everything in your spice bag, specific dishes can bring out the best of these peppers.
So, how do you cook Kampot peppercorns?
The more fruit-like notes of the crushed red pepper are ideal for sweeter dessert dishes, while the white’s more subtle flavor is perfect for a soup or a broth, akin to the West African alligator pepper.
Why not even try and season an otherwise boring bowl of mashed potatoes with the white? That subtle hint will thrill and bring a background noise
Kampot black peppercorns are largely used on red meats as a luxurious topping though it’s important to add right at the very end or leave on the side for your guests as, like garlic, it can become rather bitter if overcooked.
Take a peppercorn sauce to the next level with a few of these flavorful bullets or bring smoked, floral tones to balance the saltiness of a fish sauce by using the cracked black pepper.
Coarse black pepper and lime would also make a wonderful topping to grilled chicken or seafood such as crab.
Honestly, the possibilities are endless, even including adding another depth of layer to exotic butter to stuff meat, fish, and whole peppers with. Just imagine how much more interesting a roast chicken would be if the white pepper was perfuming the skin while it cooked?
Or a chicken kiev packed full of garlic butter boasting the citrusy charm of the black peppercorns.
As much of a luxury as these can be, don’t be afraid to sprinkle Kampot peppers on your whole foods.