Black Kampot Pepper / Cambodia / 70g. / Terre Exotique

When ground with a pestle and mortar, Black Kampot pepper releases its fruity and menthol notes. Use cracked lightly for a daily delightful touch to all your dishes. This "grand cru" black pepper spices up a mint sorbet, stuffed guinea fowl, red meat or game. Best used just before serving because this pepper becomes bitter if cooked for too long.

Black Kampot pepper is harvested and sorted by hand then dried in the sun. It comes from the province of Kampot and Kep in Cambodia. Kampot Pepper dates back to the Kingdom of Angkor. Written records can be traced back to the travelogue of 13th century explorer Tcheou Ta Kouanau… It is thought that the Chinese immigrants from the Hainan region brought the pepper to Kampot. They already cultivated the pepper in China. It reached the height of its glory during the Colonial Period, and became Cambodia’s leading food export. In 1975, the Khmer Rouge reduced production to nearly zero and replaced it with rice, and it wasn’t until 30 years later that some farm families gave this pepper a new lease of life. In 2009, Kampot became the first Cambodian pepper  to obtain the Protected Geographic Indication status (PGI).

The union of french farmers of espellette chili pepper assisted the cambodian farmers in obtaining the PGI from the French Agency for Development (Agence Française de Développement).

Ingredients: Piper negrum