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Black Kampot pepper

When ground with a pestle and mortar, Black Kampot pepper releases its fruity and menthol notes. Use cracked lightly for a daily delightful touch to all your dishes. 

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Price From: €9.20

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Black Kampot pepper is harvested and sorted by hand then dried in the sun. It comes from the province of Kampot and Kep in Cambodia.

This "grand cru" black pepper spices up a mint sorbet, stuffed guinea fowl, red meat or game.

Best used just before serving.

Black Kampot pepper becomes bitter if cooked for too long.

Kampot Pepper dates back to the Kingdom of Angkor. Written records can be traced back to the travelogue of 13th century explorer Tcheou Ta Kouanau…

It is thought that the Chinese immigrants from the Hainan region brought the pepper to Kampot. They already cultivated the pepper in China.

It reached the height of its glory during the Colonial Period, and became Cambodia’s leading food export. In 1975, the Khmer Rouge reduced production to nearly zero and replaced it with rice, and it wasn’t until 30 years later that some farm families gave this pepper a new lease of life.

In 2009, Kampot became the first Cambodian pepper  to obtain the Protected Geographic Indication status (PGI).

The union of french farmers of espellette chili pepper assisted the cambodian farmers in obtaining the PGI from the French Agency for Development (Agence Française de Développement).

The PGI has enabled the Kampot pepper farmers to multiply their income ten fold. This is a wonderful example of international solidarity amongst farmers.


Additional Information

Country Cambodia
Post N/A
Other names Black Kampot pepper
Botanical genus and species Piper Nigrum
Culture mod Cultivated, Introduced
Aromatic footprint Balsamic, Empyreumatic, Fruity
Intensity scale Hot and Pungent (6/7)
Color Black
Ingredient Black Kampot pepper
Allergen Allergen free
Storage conditions Keep at room temperature in a dry place
Use By date 5 years
Nutritional info N/A


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