Dried Pineapple with Red Kampot Pepper
Red Kampot Pepper is the emblematic product of the PGI appellation. You will appreciate its incredible aroma when ground and its fruity and woody taste.
Red Kampot Pepper,
the emblematic Pepper of the PGI
The production of Red Kampot Pepper requires a lot of labor to select the red peppercorns one by one and the Kampot region is one of the few regions in the world producing 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 is to pick the bunches that contain about a quarter of the red peppercorns. These bunches will then be processed the same day at the production facility. For these bunches, our employees will make the selection on the table and will delicately de-stem the red berries by hand. These red berries are very fragile and require careful treatment.
The red berries are then washed, scalded 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 Red Kampot Pepper.
Kampot Pepper has been granted a PGI (Protected Geographical Indication). The Kampot terroir is unique and allows the production of 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 Kampot Red Pepper is governed by a set of specifications and controlled by the KPPA (Kampot Pepper Promotion Association). The Kampot region is one of the few regions in the world to produce Red Kampot Pepper, which requires a large amount of labor to select the peppers grain by grain.
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 by gourmets and chefs around the world. During the French protectorate, the Kampot region produced mainly Black Kampot Pepper and White Kampot Pepper, which were exported under the name of Indochina Pepper.
Each farm has its own method of producing Kampot Pepper with a beautiful red color and sun drying enhances its fruity and woody aromas.
Red Kampot Pepper develops strong fruity and tobacco aromas. Its unique taste, less spicy than Black Kampot Pepper, offers sweet notes of red fruits, prunes, dates and honey. Red Kampot Pepper, an exceptional pepper, reveals an exceptional length in the mouth.
Freshly ground, it perfumes your salads, your dishes and your desserts. On strawberries or pears, its delicate aroma will be highlighted. The Brussels chocolate maker Vandenhende uses Red Kampot Pepper in a ganache, it’s a treat!
Some recipe ideas for using Red Kampot Pepper:
– 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 complete recipe in volume 1 of our Recipe Books.
– Strawberry Salad with Red Kampot Pepper: prepare your strawberry salad, keep chilled and grind the Red Kampot Pepper just before serving.
– Roasted Potatoes, Sweet Potatoes or Peppers with Red Kampot Pepper: cut vegetables into pieces, coat with olive oil, rosemary and ground Red Kampot Pepper.
As with all our Kampot Peppers, we recommend not mixing Red Kampot Pepper with other colors of pepper, as you would with a fine wine.
Once the package is opened, to preserve the beautiful red color of the pepper grains, we recommend that you keep the Kampot Pepper in a cool and dry place, away from light and humidity, so that it retains all its flavor and aroma. And to keep its aroma, the Red 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.