Kampot Black Pepper 200g

฿290.00

SKU: CS-016 Categories: ,

19 in stock

What Makes Kampot Pepper Special?

The southwestern province of Kampot lies at the foothills of the Dâmrei Mountains, where the warm, humid weather, elevation, and quartz-rich soil create goldilocks farming conditions. Peppercorn vines flourish in this environment, yielding a spice of superior flavor and aroma. Kampot peppercorns are considered the finest pepper in the world. They’re named after their region of production, just like Vidalia onions, Bourbon whiskey, and Roquefort cheese.

Kampot pepper is the first Cambodian product to receive the French appellation d’origine contrôlée—a geographical indication that protects trade names for special food products, like Champagne. The European Union also granted Kampot pepper protected geographical indication status in 2016. This protection status ensures farmers are paid fairly for their pepper and that the quality is held to a high standard.

Any thoughtful cook can tell you the importance of grinding your own black pepper, but a serious gourmet will express profound enthusiasm for Kampot peppercorns. For centuries, this rare peppercorn cultivar has been favored by Cambodian cooks, French culinary elites, and spice aficionados from around the world.

(Source: www.thespicehouse.com & www.bbc.com)

Kampot Black Pepper

Cooking with Kampot Pepper
Like a fine finishing salt, Kampot black pepper makes a luxurious condiment at the dinner table. (Don’t forget to buy yourself a good pepper mill.) Since Kampot pepper is a rare ingredient, it is often reserved for recipes where its subtle qualities can stand out. Sauteed crab, steak au poivre, cacio e pepe, and Cambodian beef salad are excellent recipes to highlight this spice. This pepper is also delicious with sweet foods like freshly cut fruit, dark chocolate, or a scoop of vanilla ice cream.

Black pepper is a spice loved all over the world and pairs with nearly any other spice. For a more Cambodian flavor profile, try pairing it with spices like turmeric, ginger, star anise, cardamom, tamarind, and lemongrass.

Dipping sauces are popular in Cambodian cuisine. You can make your own with freshly cracked Kampot pepper, fish sauce, kaffir lime juice, and sliced scallions. This is an excellent condiment for any seafood, but especially grilled shrimp.

 

 

(Source: www.thespicehouse.com & www.bbc.com)