Our 4 Gift ideas for Father’s Day

Smoked Kampot black pepper: The essence of spice

Our smoked Kampot black pepper is a true gem. Grown in the fertile lands of Kampot, this pepper is renowned for its fiery heat and woody, eucalyptus notes. It pairs wonderfully with:

• Mackerel and sardines to enhance marine flavors.
• Pasta and steaks for an intense taste experience—like in this cacio e pepe recipe.
• Pork ribs and potatoes for a comforting and savory dish.

Smoked Kampot white pepper: elegance and subtlety

Smoked Kampot white pepper is distinguished by its smoky notes and flavors of toasted rice. It brings a touch of elegance and subtlety to:

• Beef and pork for refined dishes.
• Soups and risottos for aromatic depth.
• Parsnips or mashed potatoes for a flavorful side.

Smoked Paprika: Sweetness and character

Our smoked paprika is mildly spicy and non-aggressive, with sweet, fruity, and smoky notes. It is perfect for:

• Scrambled eggs and avocado for a gourmet breakfast.
• Sautéed potatoes for a comforting dish.
• Meat or tofu for a meal full of character.

Smoked chili sauce: Explosion of flavors

Our smoked chili sauce is an explosion of flavors with its blend of red chili, vinegar, tomato, garlic, smoked Kampot black pepper, brown sugar, sea salt, smoked sweet long chili, and lime. It enhances:

• Avocado and gazpacho for a refreshing starter.
• Bloody Mary for a spicy cocktail.
• Mayonnaise and Bolognese sauce for sauces full of character.
• Summer salads, like this fresh soba noodle recipe.

Kampot Pepper: A unique variety from Cambodia

Kampot pepper is a variety of pepper cultivated in the Kampot region of Cambodia, protected by a Protected Geographical Indication (PGI). This pepper is the cornerstone of our social project, La Plantation, established over 11 years ago. It is globally recognized for its exceptional quality and unique aromatic characteristics. Here is an overview of what makes Kampot pepper so special:

History and origin of Kampot pepper

Kampot pepper boasts a long agricultural tradition, dating back several centuries. The Kampot region is particularly well-suited for pepper cultivation due to its ideal climatic conditions, rich soils, and local expertise passed down through generations.

The different types of Kampot pepper

There are several varieties of Kampot pepper, each with specific characteristics:

• Kampot Black Pepper: Harvested when the berries are still green and then sun-dried. It is known for its strong and complex aromas, with notes of mint, eucalyptus, and flowers.
• Kampot White Pepper: Obtained by removing the skin of mature red pepper berries, revealing a white grain. It has more subtle and delicate flavors, with notes of lemon and fresh herbs.

Production process of Kampot pepper

The production of Kampot pepper is a meticulous process involving several steps:

• Hand harvesting: The peppercorns are harvested manually to ensure the selection of the best berries.
• Natural drying: The berries are sun-dried, a traditional method that preserves the aromas and flavors.
• Sorting and selection: The berries are hand-sorted and selected to ensure uniform and impeccable quality.
• Cold smoking: Cold smoking is an ancient food preservation and flavor infusion technique that involves exposing food to smoke without cooking it. Unlike hot smoking, where food is exposed to high temperatures during smoking, cold smoking is done at much lower temperatures. We use local ingredients such as coconut husks and rice chips to add a characteristic flavor from our Kampot terroir.

Spicy sauces in Southeast Asia

In Southeast Asia, spicy sauces hold a prominent place in local cuisine and food culture.
Cambodia: The most iconic sauce is the famous “Prahok,” a fermented fish paste often mixed with chilies to create a spicy and aromatic sauce. This sauce is an essential element in many Cambodian recipes, adding a unique depth of flavor to dishes.

In addition to Prahok, Cambodians also use a variety of homemade spicy sauces, often made from fresh chilies, garlic, lime, and sugar. These sauces, known as “Tuk Meric” or “Pepper Sauces,” are served with a wide range of dishes, from soups to grilled meats to seafood.
In Cambodian cuisine, spicy sauces are not just for adding heat; they also balance flavors and add an extra dimension to dishes. They are typically served on the side, allowing diners to adjust the spiciness according to their personal tolerance!

A Smoked chili sauce

Cold smoking chili peppers is a technique used to infuse the peppers with smoky aromas without cooking them. This method preserves the flavor and texture of the peppers while adding an extra layer of aromatic complexity. Over several hours or even days, the peppers slowly absorb the smoke’s aromas, giving them a distinctive coconut and rice smokiness.

Our own sauce laboratory in Kampot

Our spicy sauces are the result of meticulous work carried out in our Kampot laboratory, where we channel our passion for bold and authentic flavors. Each sauce is carefully crafted from a meticulously selected array of fresh fruits and spices, grown directly in our garden. This close proximity between our laboratory and garden ensures the exceptional freshness and quality of our ingredients. Once the fruits and spices are harvested at peak ripeness, they are immediately transformed into spicy sauces, capturing their full essence and vibrancy. Each bottle is then packed on-site, sealing in the fresh flavors and intense aromas of our sauces, for an unparalleled taste experience.

This Father’s Day spice box highlights the culinary tradition of our Kampot terroir. Each spice, from smoked Kampot black pepper and smoked Kampot white pepper to smoked paprika and smoked chili sauce, is the result of Cambodian artisanal expertise.

From the fiery heat of smoked Kampot black pepper to the delicate smoky notes of smoked Kampot white pepper, and the sweet and smoky aroma of paprika, each spice is full of surprises.

Our spices, grown, harvested, smoked, and packaged on-site at our farm in Kampot, guarantee their freshness, quality, and authenticity. From our farm to your table, we ensure a short supply chain that maintains the highest standards.