KAMPOT

organic peppercorns

The MARQUIS DE KAMPOT STORY: a story of war, determination and world-class flavor.

The Renaissance of Kampot Pepper, grown only in Cambodia for centuries, begins with a French Chef, Auguste Escoffier, known for the Ritz Hotel in Paris. He used only Kampot Peppercorns for their exquisite flavor. In the 1970’s, the quiet farm-based culture of Cambodia was torn by a civil war when the Khmer Rouge stopped all normal ways of life trying to found an idealistic agrarian utopia that set out to destroy all intellectual pursuits. It was a brutal war and has taken decades for the people to recover to produc-tive lives. Marquis de Kampot™ is a 15 hectare plantation, nestled in a beautiful valley, with roughly 9,000 vines per hectare. A 5th-generation Cambodian Pepper Master leads a small team of seasonal workers from the villages near the farm. Expertise and organic certification assures excep-tional flavor. Each peppercorn is hand-picked, for ripeness and after drying, for quality and color.

KAMPOT, CAMBODIA: the perfect spot on earth for growing peppercorns

A nearby sea, flanking mountains, a quartz-rich soil; it’s the perfect spot on earth, devotees say, to yield a product they describe in that rapturous vocabulary usually reserved for fine wines: “aristocratic, virile, almost aphrodisiacal,” with subtle notes of caramel, gingerbread and mild tobacco.

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Premium Black and White Kampot Peppercorns

BLACK: Traditional peppercorn taste and none of the bitterness. Aromatic at a distance, it has a well-rounded flavor with expected heat but an unanticipated sweet finish. Perfect for the tabletop but robust enough for steaks, stews, and braise cooking.

WHITE: Hot and creamy, the white Kampot Peppercorn is sub-tle with a hint of floral and mildly aromatic. When ground, this peppercorn is perfect for seasoning light colored dishes such as white sauces, cream soups, potatoes and beverages.

3 oz $18.50

$18.50 | add to cart
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the details:

A tantalizing blend of premium red, white and black Kampot Peppercorns named for the renown French Chef Aguste Escoffier of the Ritz Paris. His was the cuisine that served the discerning of Paris, the Princes of the Mediterranean, the Royals of Europe and without question, the peppercorn that Escoffier considered the finest in the world…Kampot. We created this tribute to him with our finest three varieties expertly blended to offer a most exquisite profile of flavor!

3oz $17.50

$17.50 | add to cart
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the details:

At the height of the dry season, towards the month of March, the peppercorns ripen on the vine, turning from yellow to red. Harvested by hand at full maturity, the peppercorns are then washed and sun-dried. The Kampot red pepper is the region’s flagship product. It develops powerful fruity aromas. Its unique taste, less spicy than the black pepper, has sweet notes of red fruit and honey. It enhances and flavors your dishes and desserts. Its delicate aroma develops in particular when added to strawberries and pears.

3oz $21.50

$21.50 | add to cart
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the details:

Hot and creamy, the white Kampot Peppercorn is subtle with a hint of floral and mildly aromatic. When ground, this peppercorn is perfect for seasoning light colored dishes such as white sauces, cream soups, potatoes and beverages.

3oz $23.00

$23.00 | add to cart
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the details:

An international staple among discerning chefs, this far from traditional peppercorn has all the floral heat, but none of the bitterness associated many time with standard black peppercorns. Aromatic at a distance, Pep-percorn Noir de Kampot has a well-rounded flavor with expected heat but an unanticipated sweet finish. Perfect for the tabletop but robust enough for steaks, stews, and braise and all your cooking.

3oz $16.00

$16.00 | add to cart

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.