Smoked White Kampot Pepper
Chinese explorer Tchéou Ta Kouan describes Cambodia's pepper production as early as the 13th century, but intensive pepper production dates back to the start of the Aceh War in Indonesia (1873-1908).
The Sultan of Aceh, the historical name of the island of Sumatra, who did not want to leave his wealth to his Dutch enemies, burned down his pepper plantations in 1873-1874.
Part of the production then moved to Cambodia in the Kâmpôt region.
The pugnacity of the taste of Kâmpôt Pepper was already unanimous among French gourmets, it is the undisputed king of spices in the kitchens of the greatest French chefs.
A few years ago, in 2004, a French expatriate in love with the region, decided to bring together farmers with a few pepper trees, to relaunch production in this region. In 2009, a controlled designation of origin was created to protect Kâmpôt Pepper and attest to its unique character. Kâmpôt Pepper is today once again recognized as one of the best peppers in the world.
The one we offer is the result of the selection of the best harvests, then the best peppercorns, for a tasting without the slightest false note of this rare spice.
The peppers from these plantations have obtained a PGI Kâmpôt.
It is a very aromatic pepper, cold smoked with coconut bark. It develops an intense woody flavor and marine aromas reminiscent of smoked salmon. Ideal for barbecue cooking, roast meats and vegetables. For your grilled or baked fish, mackerel, sardines, anchovies, tuna, eel and salmon. More generally like a classic black pepper with an original smoky twist.
Kampot White Pepper is one of the few peppers in the world to be produced from fully ripe red grains. This production method is imposed on Kampot producers by the IGP designation. Kampot White Pepper is a rare, fine and delicate product.
The red berries are picked one by one from the bunch. They are then washed, scalded and spent overnight in a tank of clear water. The skin surrounding the core is then very flexible and can easily be removed. The grains are then washed several times and are dried in the sun for two to three days depending on the amount of sunshine.
Unlike Kampot White Pepper, most white peppers in the world are produced from black pepper and therefore sometimes have to soak for several weeks in order to be able to remove the envelope, thus giving the white pepper a strong and unpleasant smell.
Kampot White Pepper is distinguished by its creamy white to beige color and its real pepper aroma with a minty note.
Here we offer you an innovative pepper with a cold smoked White Kampot pepper.
Usage tips :
With even more character than the classic white Kampot pepper, its smoky notes bring an exceptional flavor and leave a lasting taste of grilled rice on the palate.
Soft and refined, it is ideal for enhancing the taste of fish and flavoring beef or pork, as well as poultry and roasted or grilled dishes. It will be particularly highlighted on eggs.