Zooming on our White Kampot pepper

Kampot Pepper, sourced from the Kampot region in Cambodia, is globally acclaimed for its exceptional quality. Ranging in colour from green, red, and black, Kampot White Pepper stands out for its subtle taste and unique aromas. This article invites you to discover the distinct characteristics of this extraordinary product.

KAMPOT PEPPER PDO: ORIGIN AND CULTIVATION

Kampot Pepper is cultivated in the region of the same name, located in southern Cambodia. The climatic and geographical conditions of this region are ideal for pepper cultivation. The mineral-rich soils, combined with a hot and humid climate, provide optimal conditions for growing Piper nigrum, the plant that produces peppercorns.

Kampot Pepper develops such distinctive and rich aromatic characteristics that it was awarded a PDO (Protected Designation of Origin) in 2010, highlighting its unique terroir and character. To be a producer of Kampot Pepper PDO, one must be a member of the Kampot Pepper Promotion Association (KPPA), have their plantation within the defined territories in the provinces of Kampot and Kep, and strictly adhere to the specifications of the appellation.

KAMPOT WHITE PEPPER: PRODUCTION PROCESS

Among the requirements of the Kampot Pepper appellation, it is mandated that Kampot White Pepper must be produced exclusively from ripe red peppercorns. After harvesting, these peppercorns are soaked in water overnight to facilitate the removal of their outer shell, the pericarp. Once this step is completed, the peppercorns are carefully washed and sun-dried. This natural processing method preserves all the taste and aromatic qualities of the pepper.

Nathalie, co-founder of the Plantation, shares insights on the unique taste of Kampot White Pepper and how it has won the hearts of consumers.

WHY SOME PEOPLE DISLIKE WHITE PEPPER AND HOW THEY CHANGE THEIR MINDS AFTER TASTING KAMPOT WHITE PEPPER

Nathalie – Many people often say: “I don’t like White Pepper at all,” or “white pepper smells like a stable.” The significant difference between white pepper from other tropical regions, such as Africa (Penja pepper) or Indonesia (Sarawak pepper), and Kampot White Pepper lies in the ripeness of the peppercorns used to produce white pepper. When less mature peppercorns are used to produce white pepper, they require a prolonged soaking period in water for 2 to 3 weeks (stagnant or river water). This long decomposition of the pericarp results in fermentation of the peppercorns in water, giving them a very animal-like taste and aroma. It’s described as a stable smell, which may appeal to some enthusiasts but generally repels consumers who find that this strong and animalistic aroma overpowers their dishes. So, when you smell and taste Kampot White Pepper, it’s a real and pleasant surprise: you discover pepper aromas of exceptional quality.

TASTE CHARACTERISTICS OF OUR KAMPOT WHITE PEPPER

Kampot White Pepper is particularly appreciated for its finesse and delicate aroma. It offers floral and slightly citrusy notes, accompanied by a mild heat on the palate. Unlike black pepper, which is more pungent and robust, Kampot White Pepper is softer and more subtle, making it ideal for seasoning delicate dishes such as fish, seafood, and vegetables.

HOW TO USE KAMPOT WHITE PEPPER?

Thanks to its refined flavour, Kampot White Pepper is used by chefs worldwide. It is often added at the end of cooking to preserve its delicate aromas. It can also be used in marinades, sauces, or freshly ground over ready-to-serve dishes. Its unique taste enriches dishes without overpowering them, allowing other ingredients to shine through.

RECOGNITION AND PROTECTION OF OUR KAMPOT PEPPER PDO

The Protected Designation of Origin (PDO) for Kampot Pepper was the first designation obtained for a Cambodian product. This recognition not only protects the quality and origin of the pepper but also ensures fair remuneration for local producers. The PDO guarantees that Kampot Pepper is grown, harvested, and processed according to traditional methods specific to the region.

Cold-Smoked Kampot White Pepper

We have also developed a cold-smoked version of our Kampot White Pepper. Using traditional Cambodian methods and local rice and coconut essences for combustion, this pepper offers the best of our Southeast Asian terroir. With its smoky and peppery aromas, this Kampot White Pepper is ideal for those already familiar with white pepper and looking to rediscover it in an original version. It pairs particularly well with cheeses, such as roasted Mont d’Or, featured in this recipe.

Long pepper pearls

Originally from Java and now cultivated in Kampot on our farm, Long Pepper is a cousin variety of our famous Kampot Pepper. At the heart of this unique pepper are tiny seeds that we have nicknamed “pepper pearls” to emphasise their rarity and exceptional character. Ready to use, we love sprinkling them on salads, seafood, oysters, and even in desserts, such as a citrus carpaccio.

Bird Kampot pepper

Have you heard of the rarest White Pepper in the world? In years when the climate is more favourable, our pickers know how and where to find this precious grain, Bird Pepper. When the red peppercorns are fully ripe, the bulbul, a small bird of the region, pecks at these sweet and juicy grains. The grains that pass through its stomach naturally lose their pericarp and are excreted. Our pickers then hunt for this treasure, collecting only a few grains daily from where the birds like to perch around the plantation. In the best years, we are happy to offer you 5 to 10 kilos. However, in recent years, the rains have arrived late, dashing our hopes of finding this rarest of peppers, Kampot Bird Pepper.

Now, you know everything about Kampot White Pepper and the other similar varieties we offer. Freshly ground on your favourite dishes, it can adapt and enhance the simplest meals and the most gastronomic preparations!