Black Kampot pepper

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Kampot pepper (PGI) black

Piper Nigrum
Origin: Cambodia
Net volumes and weights: 50ml / 45g / 1.58 oz

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 Kampot region.

The pugnacity of the taste of Kampot 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 (IGP) was created to protect Kampot Pepper and attest to its unique character. Kampot Pepper is now recognized again as one of the best peppers in the world.

The Kampot IGP pepper that 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.

It is a very aromatic pepper with sweet, slightly floral notes. In the mouth it evokes marshmallow and the power develops slowly and for a long time.

Usage tips

Kampot black pepper is to be used mainly with red meats, fatty fish, mackerel, sardines, anchovies, tuna, eel, with tomato sauces, with pizza, vegetables, red cabbage, lentils, chickpeas.

Try it with a white ricotta cheese and a drizzle of olive oil. Dare it in the sweet register, with red fruits in salads or in your jams: strawberries, cherries, figs, apricots and with chocolate desserts.


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