Kampot pepper: The Champagne of Cambodia

- Delimited production area

- Very long history

- Worldwide reputation

- Special production techniques

- Unique soil

- “Pricey”

- Looked after by all the best Chefs around the world

....

Wow... Cambodia does have its Champagne too!

 

But don’t expect to get any tipsiness out of it dude.

Just let you be surprised by how delicate and strong this pepper is.
Hints of flower, eucalyptus, mint, sweet notes... and a long finish: that makes this pepper unique.

Kampot pepper is black... most of the time.

But, like Champagne, it also has its renowned “special cuvées”: the red pepper and the white pepper.

Those two are rarer, as only few hundreds of kilos are produced every year.

Basically, all pepper corns are green on the stem. Once in a while, a red corn shows up.  But it is rather difficult to find fully mature red corns.

If you dry the green corns, it will give you black pepper. 
Our “Brut Cuvée”.

In regards to the red corns, you have two options:

- boil it and dry it and get some red pepper:  sweeter taste
-> our “Dry Cuvée”

- boil it, dry it and peel the skin and you’ll get some white pepper: stronger and more complex
-> our “Vintage Cuvée”

So which pepper Cuvée do you feel like today?

Why don’t you start with the fresh, basic one: the green pepper.

Grill some squids, get some lime and chili, add your green pepper
and please, don’t forget to pair that dish with a bottle of Billecart Salmon.

As this will be just a perfect match!

Thank you to Sithat and Sokha for their guidance and explanations. According to them, a lot of "Kampot" pepper sold in the market in Cambodia is not really from Kampot...

Only newly under a protected appellation and already counterfeited... 

THAT IS SO CHIC.