Black Kampot Pepper PGI

Kampot Pepper is one of only two peppers in the world to be awarded a PGI (Protected Geographical Indication). It owes its distinctive flavour to its terroir and specific cultivation practices, rather like a classified wine. Bordered by the sea, the terroir of Kampot pepper benefits from an exceptional climate in terms of sunshine, sea breezes, soil and rainfall during the rainy season (monsoon). The Kampot Pepper appellation is governed by specifications and controlled by the KPPA (Kampot Pepper Promotion Association).

The Plantation is a member of the association’s Board of Directors and plays an active role in promoting the Kampot Pepper label throughout the world, improving the quality of production and providing economic support to small family farms in the region. The Kampot Pepper PGI was registered in Cambodia in 2010 and in the European Community in 2016.

From the end of February and for the three to four months that the Kampot Pepper harvest lasts, La Plantation is in full swing. Our farmers are assisted by day labourers to select and hand-pick the bunches of peppercorns, one by one. Only bunches of ripe peppercorns, with beautiful dark green berries, are picked. The others are left on the pepper plant and will be harvested the next time the harvesting team visits the plot.

The day’s harvest is processed the same day. The bunches of pepper are de-stemmed, then the seeds are selected, washed and scalded. They are then spread out and dried in the sun for 2 to 3 days, depending on the amount of sunshine. Throughout the day, the peppercorns are raked to ensure optimum drying of each individual peppercorn. This natural drying phase enhances the distinctive flavour and aroma of Kampot Pepper.

Lastly, the peppercorns are selected by hand according to their density and size, which must be greater than 4 millimetres according to PGI rules. Only the large peppercorns, of a beautiful dark black colour, are sold under the name Kampot Pepper.

The Kampot region has been renowned for its pepper cultivation since the 13th century, but it was only at the end of the 19th century and the beginning of the 20th century that the Kampot region experienced a real “pepper fever”. During the colonial era, for the French, Kampot in Cambodia was synonymous with pepper. Indeed, most of the pepper consumed in France came from the region, which benefited from a favourable colonial customs regime with no limits on quantities. At the time, Kampot pepper was better known as “Indochina pepper”.

The end of the protectorate and, above all, the Red Khmer civil war led to the virtual disappearance of Kampot pepper plantations in the second half of the 20th century. It was only in the 2000s that a number of family farms revived pepper cultivation, which has since been redeveloped through cuttings. Current annual production of genuine Kampot pepper, which meets the strict PGI (Protected Geographical Indication) criteria, is around 100 tonnes.

Black Kampot Pepper develops strong, delicate aromas. Its intense yet mild flavour reveals notes of resin, eucalyptus and fresh mint. Black Kampot Pepper is an exceptional pepper with an outstanding length on the palate.

Black Kampot Pepper is the spiciest peppercorns in the range. It can be cooked to spice up your hot dishes and soups. However, we recommend that you use as little pepper as possible during cooking, so as to retain a reserve of peppery flavour when freshly ground over your plate. In contrast, red Kampot pepper develops fruitier aromas and white peppercorns reveals menthol notes.
The aromas of Black Kampot Pepper come to the fore when ground. Always have a pepper mill on your table to grind Black Kampot Pepper on your dishes such as grilled beef, foie gras, pasta, grilled vegetables, salads or soups.

SOME RECIPE IDEAS FOR USING BLACK KAMPOT PEPPER :

– Cacio & Pepe pasta: cook your pasta in water, reserving a ladleful of the cooking water. During cooking, crush the Black Kampot Pepper, heat it with a knob of butter and the cooking water, add the cooked pasta and the grated pecorino. Heat gently and serve.
– Use the whole grains in your pickles, in spiced olive oil, goat’s cheese in oil or crushed grains for gravlax salmon or pepper steak.
– And Black Kampot Pepper can be ground into all your dishes to add a lovely fragrant, peppery note.

A good Black peppercorns shouldn’t burn your tongue. Kampot Pepper is an artisanal peppercorns that has been grown organically. The peppercorns have been gently sun-dried to preserve all their aromas. When you taste Black Kampot Pepper, a wide range of aromas develops on the palate and the heat of the pepper is not too strong. Industrially-produced, machine-dried and intensively-grown peppers will burn your tongue and give you very little flavour. Once you’ve tasted real Kampot pepper, you won’t be able to use any other pepper.

Once the bag has been opened, we recommend that you store Black Kampot Pepper in a cool, dry place, away from light and moisture, so that it retains all its flavour and aroma. And to preserve its aroma, Black Kampot Pepper should be ground or crushed at the last minute.