KAMPOT, CAMBODIA The Perfect Spot On Earth For Growing Peppercorns!
The famed Kampot pepper is now enjoying global superiority and proving to be “black gold”! It is extraordinarily special and described in the same rapturous vocabulary usually reserved for fine wines: “aristocratic, virile, almost aphrodisiacal,” with subtle notes of caramel, gingerbread and mild tobacco.
Organic KAMPOT Peppercorns grow along the southern Cambodian sea coast in the quartz and mineral-rich soil of the gorgeous little city of Kampot, Cambodia. Each peppercorn is hand- picked for ripeness, quality and color. Kampot pepper was awarded a Protected Geographical Indication just like Champagne and makes them justifiably famous!
Now You Can Appreciate Kampot’s World-Class Flavor Favored by The Best Chefs
Celebrity chefs from Paris to Los Angeles swear by Kampot pepper and appreciate the pepper’s unmistakable floral flavor that highlights it’s subtle, slight sweetness. No self-respecting chef or foodie will settle for anything less once they’ve used Kampot pepper with its broad spectrum of flavors. It’s exceptional taste and flavor has a jasmine-like quality that adds depth and difference to every dish.
Recipes or Uses
- Kampot Peppercorn Cacio de Pepe Pasta
- Kampot Peppercorn Steak au Poivre
- Sir Fried Crab with Kampot Peppercorns
- Seared Ahi Tuna with Kampot Peppercorns
- Feta and Kampot Pepper Spread
- Kampot Black Pepper Prawns
- Peppercorn Parmesan Dressing
- Hummus with Kampot Peppercorn
CELEBRITY CHEFS love Kampot Pepper
Celebrity chefs from Paris to Los Angeles swear by Kampot pepper, a southwestern Cambodian spice with a tragic past that is now reclaiming its global pre-eminence. It is also proving to be "black gold" for some of its once-impoverished farmers, thanks in part to Kampot pepper last year being awarded a Protected Geographical Indication by the European Union. This identifies unique products—like Stilton cheese, Champagne or Darjeeling tea—as originating in a very specific region. Michelin three-starred French chef Olivier Roellinger rhapsodizes about its "olfactory richness" and broad spectrum of flavors.