Complete guide to Peppercorns

Peppercorns is much more than a simple seasoning – it’s a key ingredient that transforms your recipes with its aromatic richness. Among the most sought-after varieties, Kampot Pepper, Mondolkiri Pepper, and Long Pepper each bring unique flavours, perfect for a wide range of dishes. In this guide, we’ll help you choose the ideal pepper, explore exceptional pepper-growing regions, and share tips for elevating your winter recipes, both savoury and sweet.

To truly appreciate the characteristics of peppercorn, it’s helpful to understand its botanical origins. Black, white, red, and green pepper all come from the same plant: Piper nigrum. These varieties differ depending on their stage of ripeness and processing methods. In contrast, Long Pepper belongs to a different species, Piper longum, and offers distinctly unique aromas.

Other types of “pepper,” while similar, come from different plants, such as Sichuan Pepper (Zanthoxylum) or Pink Pepper (Schinus), which aren’t true peppers but add their own aromatic complexity. This distinction highlights the uniqueness of terroirs like Kampot, renowned for its exceptional qualities.

Peppercorn enthusiasts often wonder about the best pepper-growing regions globally. Here’s an overview of key terroirs, including what makes Kampot Pepper truly incomparable:

Notable Pepper Terroirs:

• Kampot Pepper (Cambodia): Protected by a Geographical Indication (GI), known for its complex aromas and diverse varieties (black, red, white).
• Malabar Pepper (India): Originating from the birthplace of pepper, valued for its warm, resinous flavours.
• Sarawak Pepper (Malaysia): Mild and fruity, a staple in Asian cuisine.
• Penja Pepper (Cameroon): Grown in volcanic soil, offering a unique intensity of flavour.

WHY CHOOSE KAMPOT PEPPER?

Kampot Pepper stands out for its exceptional terroir, combining an ideal climate with artisanal farming practices. Its PGI certification ensures consistent quality and full traceability. Harvested by hand and carefully dried, Kampot Pepper preserves its rich and complex aromas, making it a favourite among gourmets worldwide.

HOW TO IDENTIFY HIGH-QUALITY PEPPER

When selecting pepper, several factors can help you distinguish a premium product:

• Origin: Opt for pepper from renowned terroirs, such as Kampot or Mondolkiri.
• Whole or Ground: Whole pepper retains its aroma better, while pre-ground pepper often contains additives. Always grind your pepper fresh for maximum flavour.
• Appearance: High-quality peppercorns should be plump, well-formed, and uniform in size. Intense colour and smooth or slightly wrinkled surfaces are signs of quality.
  An exceptional pepper also stands out for its aromatic complexity, capable of elevating even the simplest dishes.

COLOUR VARIATIONS: BLACK, RED, WHITE, AND GREEN PEPPER

Peppercorn colours are not just aesthetic – they indicate ripeness and processing methods:

• Black Pepper: Harvested ripe and dried, it delivers a bold, spicy flavour.
• Red Pepper: Picked fully ripe, offering sweet and fruity notes.
• White Pepper: Ripe peppercorns with the outer shell removed, providing delicate and subtle flavours.
• Green Pepper: Harvested young, often preserved in brine, with fresh and herbal notes.

FRESH (FERMENTED) PEPPER: A GOURMET INNOVATION

Fresh peppercorn in brine is a game-changer. Unlike dried pepper, it retains a tender texture and an incomparable fresh flavour. This type of pepper doesn’t require grinding and should be stored in the fridge to maintain its freshness.

Fresh Kampot Pepper in brine can be used whole in dishes or on crudités, surprising you with its crunchy texture and mild heat. Fresh Long Pepper in brine, with its vegetal and artichoke-like notes, adds a surprising twist when sliced into dishes.

PAIRING PEPPERCORNS WITH YOUR RECIPES

Peppercorns is a versatile spice that enhances both savoury and sweet dishes. By experimenting with different varieties and origins, you can elevate your cooking with precision. Here are some ideas for incorporating pepper into your recipes and surprising your taste buds.

Savoury Recipes with Peppercorns

Creamy Mash: Add a touch of Mondolkiri White Pepper to mashed potatoes or squash for subtle herbal notes. Sprinkle at the end to retain its finesse.
Gratin Dauphinois: Kampot Black Pepper, with its floral heat, balances the richness of cream and potatoes. Add before baking for a refined taste.
Beef Bourguignon: Red Long Pepper, with its liquorice and cinnamon undertones, enhances slow-cooked dishes. Let it infuse slowly for a subtle touch.
Pumpkin Soup: Add Long Pepper pearls for a unique texture and spicy notes to balance the pumpkin’s sweetness.
Fish in Sauce: Pair white fish with a lemon sauce and fresh Kampot Pepper for a refreshing, herbal twist.

Sweet Recipes with Peppercorns

Apple Tart: A dash of Red Long Pepper enhances caramelised apples with fruity, sweet notes. Grate some on top before serving.
Autumn Compote: Long Pepper skins release gentle heat and warmth in pear or quince compotes.
Spiced Cake: Add Mondolkiri Red Pepper to your spice mix for fruity depth in cakes.
Hot Chocolate: A pinch of grated Long Pepper enriches hot chocolate with liquorice and cinnamon notes.
Poached Pears: Add dehydrated Kampot Green Pepper for a surprising touch of spice in poached pears or mulled wine.

EXPERIMENT WITH PEPPERCORNS AND ELEVATE YOUR WINTER DISHES

Whether you’re a fan of bold spices or simply curious about exploring new culinary horizons, pepper is an indispensable ally. Kampot Pepper, in particular, stands out for its unparalleled quality and unique aromas. Don’t hesitate to pair it with your favourite dishes and uncover the full richness of this fascinating spice.