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The Kampot black pepper is one of the most precious peppers in the world, known as the king of peppers: it is a rare variety of the classic piper nigrum, the black pepper known by all, which grows in Cambodia, more specifically in the areas near Kampot, a country of about 50,000 inhabitants in the south of Cambodia, near the border with Vietnam. The reasons for its value lie in the careful manual harvesting and a very meticulous selection, as well as in the processing.
The Kampot pepper is harvested when the berries are still not fully ripe, and their color is between yellow and orange. Kampot pepper has a strong tradition in Cambodia, where it is processed with special techniques that make it a very precious pepper. Each plant produces about 2-3 kg of pepper and needs about 1.5 liters of water every three days. Kampot pepper does not receive pesticides, fertilizers, but only natural pesticides, and is cultivated with traditional methods passed down from generation to generation.
The first traces of the cultivation of this ancient pepper in Cambodia date back to 1800. During the time when Indochina was a French colony, Kampot pepper was widely used and exported. With the advent of the communist dictatorship and the Khmer Rouge regime in the 1970s, many farmers were forced to convert their plantations to rice production to feed the people, just as had happened with tea during Mao Zedong's cultural revolution in the 1960s in China. Today, in the Kampot area, pepper production has resumed both for domestic use and for export, and it is one of the main sources of income for Cambodian farmers. Depending on how it is processed or when it is harvested, there can be different types of Kampot pepper: black, white, green, and red Kampot pepper, which, like black pepper, is among the most common.
The Kampot pepper for sale online at Terza Luna is black, obtained after a processing and sun-drying process that allows for a pungent yet sweet taste.
Kampot pepper is a precious pepper, for true connoisseurs. It has a flavor similar to black pepper, very intense, with a floral aroma, almost minty, reminiscent of eucalyptus: its black cuticle has fruity forest notes. In the mouth, the taste of Kampot pepper slowly unfolds, completely enveloping the palate with its surprising and spicy taste. Among the different varieties, black Kampot pepper is the spiciest, considered the king of peppers, thanks to its complex and varied, slightly mineral taste.
Unlike classic black pepper, the Kampot pepper variety is richer in flavor and mineral notes, undoubtedly due to its particular terroir, the fact that it is often sun-dried rather than in ovens. It was widely used in French cuisine in the mid-20th century by top chefs, thanks to its spicy and complex aroma. It is a very precious pepper, for true connoisseurs, considered the king of peppers and famous worldwide. Even today, it is essential in French cuisine, thanks to its mineral flavor, made possible by the area where it grows, between sea and mountain and the sunny climate that ensures abundant rainfall.
Black Kampot pepper is different from red or white pepper in culinary uses. Its strong, enveloping but also sweet and floral flavor make it perfect for pairing with fish, although it can be paired with many dishes just like black pepper, from broths to vegetable dishes.
Kampot pepper is produced almost entirely for sale abroad, so it is very important to ensure the quality and certification of the Cambodian pepper you are buying, as there are varieties on the market mixed with other peppers, precisely because of the value of this pepper. If you are wondering where to find high-quality Kampot pepper, on Terza Luna you can buy black Kampot pepper grains from the summer 2020 harvest.
Kampot pepper shares the properties of black pepper, being from the same family; there are numerous studies on which it is possible to base the claim that its most classic properties are those of accelerating digestion and metabolism. In addition to this, research has also highlighted its anti-inflammatory, antioxidant, and antimicrobial properties.
Black pepper and health claims: a comprehensive treatise
Physicochemical properties of black pepper (Piper nigrum) starch
Black pepper (Piper nigrum) essential oil demonstrates tissue remodeling and metabolism modulating potential in human cells
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RED KAMPOT PEPPER Origin: Kampot, Cambodia Red Kampot pepper is highly sought after for its swee.....
