Kampot green pepper

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Kampot Green Pepper - Dehydrated

Piper Nigrum
Origin: Cambodia
Net volumes and weights: 50ml / 11g / 0.38oz

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. It has been dehydrated because fresh green pepper cannot be kept for more than a week. Once rehydrated, this pepper regains the appearance and characteristics of fresh pepper. Its vegetal scent immediately evokes greenery with vegetable notes of asparagus under which we detect an incisive but not aggressive spiciness. Its taste is fresh, very vegetal with a very elegant spiciness and a length in the mouth characteristic of a Kampot.

Usage tips

Use it whole in your dishes, when cooked, it supports it very well. It is perfect for sauces accompanying meat, beef, pork, duck. It will be perfect in your terrines, pâtés and charcuterie. He likes cephalopods, octopus, squid and squid.

In an original way you can use it in the sweet register with red fruits.

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