Kampot Dark Red Pepper
Ingredients: Kampot Dark Red Pepper, from organic farming
Incredibly fragrant with very little heat. Use to season vegetable dishes.
€8.60
40 g
-
Allergens
Absent, except for cross-contamination.
May contain traces of sesame, celery, mustard, soy. - Origin Cambodia
- Storage / Use In a cool, dark, dry place
€215 / kg
Olivier Rœllinger's words
This rare Cambodian pepper is harvested when the peppercorns are fully ripe. Its exceptional quality is due to its highly fragrant aromas which are fruity and full-bodied without any heat. It could also be called "ripe pepper."
I enjoy a few grinds of it on buttered bread, but I especially recommend it in vegetable dishes where it serves as a flavor enhancer.
I enjoy a few grinds of it on buttered bread, but I especially recommend it in vegetable dishes where it serves as a flavor enhancer.
Story
We have chosen to collaborate with two small plantations in Kampot. Both have Protected Geographic Indication (PGI) status which ensures they follow specific harvesting and production guidelines.
Cambodia's pepper growing heritage not as old as that of India, the birthplace of pepper spices. References to pepper cultivation in Cambodia date to the 18th century.
By the end of the 19th century, the Kampot region of the country had become a major pepper producer in order to meet Western demand for the fiery spice.
Kampot's coastal location makes it ideal for pepper production with its bright sunshine and sea breezes.
Cambodia's pepper growing heritage not as old as that of India, the birthplace of pepper spices. References to pepper cultivation in Cambodia date to the 18th century.
By the end of the 19th century, the Kampot region of the country had become a major pepper producer in order to meet Western demand for the fiery spice.
Kampot's coastal location makes it ideal for pepper production with its bright sunshine and sea breezes.
