Black Kampot Pepper PGI

From the end of February and during the three months of the harvest, La Plantation is in full swing. Our farmers are assisted by day laborers to select and hand-pick the bunches of pepper, one by one. Only mature peppercorns, with beautiful dark green berries, are picked. The others are left on the pepper tree and will be harvested during the next passage of the harvesting team on this 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 sunlight. Throughout the day, the peppercorns are raked to ensure optimal drying of each peppercorn. This natural drying phase reinforces the taste and aroma so particular to Kampot Pepper.

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

Kampot Pepper is one of two peppers in the world with a PGI (Protected Geographical Indication). Like fine wine, its flavour owes its paticularity to its terroir and and traditional harvesting methods. Nestled by the sea, the Kampot region benefits from an exceptional climate in terms of sunshine, sea breeze, soil and rainfall during the rainy season (monsoon). Kampot Pepper appellation is governed by a set of specifications and controlled by the KPPA (Kampot Pepper Promotion Association). The Plantation is a member of the Board of Directors of the association and actively participates in the promotion of the Kampot Pepper appellation throughout the world, improving the quality of production and providing economic support to small family farms in the region. The PGI Kampot Pepper was registered in 2010 in Cambodia and in 2016 in the European community.

The Kampot region has been renowned for its pepper cultivation since the 13th century, but it was not until the late 19th and early 20th centuries 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, benefiting from a favorable colonial customs regime with no quantity limits. The end of the protectorate and especially the Khmer Rouge civil war caused the virtual disappearance of pepper plantations in the second half of the 20th century. It is only in the 2000s that some family farms have revived the cultivation of pepper which has been redeveloped by cuttings. The current annual production of real Kampot pepper is about 100 tons.

Black Kampot Pepper develops strong and delicate aromas. Its taste is very intense and sweet at the same time, revealing resinous notes, eucalyptus and fresh mint. The Black Kampot Pepper, an exceptional pepper, reveals an exceptional length in mouth.

The Black Kampot Pepper is the spiciest of the range. It can be cooked to spice up your hot dishes and soups. Freshly ground, it is a perfect spice for 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, saving a ladleful of the cooking water. While 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, pickles, in a spicy olive oil, goats in oil or crushed grains for a salmon gravlax or a steak with pepper.
– And the Black Kampot Pepper can be ground on all your dishes to add a nice fragrant and peppery note.

As with all our Kampot Peppers, we recommend that you do not mix the Black Kampot Pepper with other colors of pepper, as you would with a fine vintage wine.

Once opened, we recommend that you store Kampot Pepper in a cool, dry place, away from light and moisture, so that it retains its full flavor and aroma. And to keep its aroma, the Black Kampot Pepper must be ground or crushed at the last moment. For this, you can use La Plantation’s mill with ceramic mechanism or the handmade mortar made of sugar palm wood.