Black pepper: a phenomenon you need to know absolutely everything about

Do you remember the last time you terribly confused someone? That's exactly what will happen to you with our black pepper. If you expect it to be most similar to the pepper you buy in the supermarket, we recommend pouring out our and any other bag of whole black pepper onto a white plate and visually comparing the peppercorns at first glance.

Pepper with a capital P

A huge, hard, full, dense, juicy, dark black ball on one plate.

A small, shriveled, dull, very light, empty, and possibly even broken ball on the second plate.

Black pepper is the most well-known form of the fruits of the Piper nigrum plant. Our farmers handpick it at the beginning of the season as unripe green berries.

The harvesting process of this pepper is the simplest among the three basic Kampot peppers – it is picked along entire stems, not just the berries, as is the case with red pepper. Thanks to natural fermentation and drying in the sun, the berries turn black and develop their full flavor. The dark black berries are soaked with intense scents of eucalyptus, thyme, mint, and the camphor typical for Cambodia with tones of sweet pears. When ground, the berries also gain a fresh hint of citrus, which is why Italians love it on their pasta.

What to create with black pepper in the kitchen so it’s not boring

It definitely won’t be. On the contrary, its complex full pepper flavor makes it a bestseller that you can use almost on anything without having to think long about pairing it with food.

Fry, grill, stew, preferably with meat! Black Kampot pepper likes these heat treatments and shines even more. It suits steaks, red meats, classic sauces, soups, but above all any pasta. Without our pepper, most Italian restaurants can’t start their day! In Czech cuisine, it is the most popular of all peppers – it highlights the taste of classic svíčková (marinated beef) as well as strong goulash.