Red Kampot Pepper PGI

Producing red Kampot pepper requires a significant workforce, as each red peppercorn has to be selected by hand from the bunch. The Kampot region is one of the few in the world to produce these magnificent red peppercorns.

At the peak of the dry season, around March or April, the berries ripen on the bunch, turning from yellow to red. The red peppercorns are harvested by hand when fully ripe. On the bunch of peppercorns, the farmers carefully pick each red peppercorn and leave the bunch on the tree to let the other peppercorns ripen. The other method involves picking the bunches containing around a quarter of the red peppercorns. These bunches are then processed the same day in the production workshop. For these bunches, our employees will select the grapes on the table and gently de-stem the red berries by hand. These red berries are very fragile and require meticulous treatment.

The red berries are then washed, scalded 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 red Kampot peppercorns.

Kampot pepper has been granted a PGI (Protected Geographical Indication). Kampot’s unique terroir produces an exceptional pepper with unique aromas. As with wine, the terroir of Kampot pepper is a combination of clay-limestone soil, tropical climatic conditions with heavy rainfall during the flowering period, proximity to the sea, and an environment of hills and small mountains. The production of red Kampot pepper is governed by specifications and controlled by the KPPA (Kampot Pepper Promotion Association). The Kampot region is one of the few in the world to produce red Kampot pepper, which requires a great deal of labour to select each individual bean.

The Kampot region has been renowned for its pepper cultivation for many centuries, but it is only since the establishment of the PGI that red Kampot pepper has met with real recognition from gourmets and chefs around the world. During the French protectorate, the Kampot region mainly produced black Kampot pepper and white Kampot pepper, which were exported under the name Indochina pepper.

Each farm has its own method for producing Kampot pepper of a beautiful red colour, and sun-drying enhances its fruity and woody aromas.

Each colour of Kampot pepper develops a very different flavour, due to its different degree of ripeness. Red Kampot pepper develops powerful fruity and tobacco aromas. Its unique flavour, less spicy than black Kampot pepper, offers sweet notes of red fruit, prunes, dates and honey. Red Kampot pepper is an exceptional pepper with an exceptionally long finish.

Red Kampot pepper goes well with both savoury and sweet dishes, especially fruit and chocolate.

Ground fresh, it will perfume your salads, dishes and desserts. With strawberries or pears, its delicate aroma will really stand out. Brussels chocolatier Vandenhende uses red Kampot pepper in a ganache – it’s a real treat!

• For a recipe for red Kampot pepper and chocolate cookies, add crushed red Kampot pepper seeds to your chocolate cookie dough. The combination of chocolate and red pepper is fantastic and surprising. Find the full recipe in Volume 1 of our recipe books.
• A strawberry salad with red Kampot pepper, prepare your strawberry salad, keep chilled and grind the red Kampot pepper just before serving.
• A preparation of potatoes or sweet potatoes or roasted peppers with red Kampot pepper, cut the vegetables into pieces, coat them with olive oil, rosemary and ground red Kampot pepper.

Our Kampot peppers, and in particular our red Kampot pepper, are exceptional peppers. Just like great wines, we advise you not to mix your pepper colours, so that you can take full advantage of each flavour, which differs enormously between red, white and black Kampot pepper. To do this, you can have several mills, or alternate peppers one after the other in the same mill, washing between each change.

You can store your red Kampot peppercorns in your mill, or in a well-sealed jar. If you’ve bought a 50g tube, this is the ideal (and stackable) container for keeping your Kampot peppercorns away from light and humidity. For other sizes, it’s best to transfer them to a jar, which you can keep in your cupboard.