Poivre de Kampot Noir concassé
Poivre de Kampot Noir concassé

Black Kampot Pepper PGI – crushed


Our Black Kampot Pepper has been coarsely ground to obtain a mignonette pepper. It has then been sieved and packed in a sealed bag to preserve all its flavours.

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About us

Black Kampot Pepper, an artisanal pepper of
ancestral tradition

Our Black Kampot Pepper has been crushed with a pepper mill in our production workshop and sieved to remove the pepper powder.

You therefore have a 100% pure Kampot Pepper, in a mignonette format and ready to use, to cook a steak with pepper, foie gras, salmon gravlax, a cacio e peppe pasta dish, to spice up a broth or simply to put it at the table for your guests.

It can also be used to decorate the centre of a cheese cut in half (Brie, Camembert, Brillat Savarin or goat cheese). You insert a good quantity of pepper and let it rest for 2 or 3 days before consuming it.

This crushed Kampot Pepper is used in Cambodia for Beef Lok-Lak, soups or in Singapore for Crab sauté with Pepper.

The cracked Kampot Pepper has been packed in a sealed bag to retain all the flavours of the pepper. A moisture-absorbing bag prevents oxidation and preserves all the unique organoleptic qualities of Kampot Pepper.

You can then store it in an airtight jar, protected from light and humidity.

  • Formats disponibles

  • Variety

    Piper Nigrum
  • Origin

    Kampot IGP - Cambodia
  • Ingredients

    100 % baies concassées de Poivre Noir IGP Kampot
  • Aroma

    Fiery Spiciness - Notes of chocolate, mint and eucalyptus
  • Spice-Food Pairing

    Red meat, gravlax salmon, foie gras, pasta (cacio e pepe)
  • DDM

  • Conservation

  • Allergen

Delivery in France (48h) and in Europe (3/5 days)

Free delivery for orders over €80

Secure payment - Visa - Paypal - Mastercard

Direct producer

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