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If you want to please the woman of your life, your mother, a friend, or just an acquaintance, you need to seriously think about the gift. Who would want to give a boring thing without deeper meaning? But what kind of original gift should you give a woman? Bet on the sensitivity of ladies, their love of luxury, their sense of practicality, their love for cooking, and spreading joy through plates of perfect food. The ideal gift for everyone If you think that such an original gift for a woman, meeting all these criteria, can hardly exist, you are mistaken. Kampot pepper fulfills every single one of them. It is an exclusive pepper grown in faraway Cambodia, where peppercorns ripen on pepper vines and are then harvested and dried in the same way as hundreds of years ago. We buy these peppercorns directly from small farmers, so we are sure that they receive fair payment for their work and can send their children to school or provide them with healthcare. The pepper they grow is of such quality in terms of taste that even top chefs awarded Michelin stars cook with it. Thanks to this, Kampot pepper can elevate the level of any cooked dish to a whole new level and make any cook a queen of the kitchen. Here with us, we also pack the pepper in packaging that emphasizes its absolute uniqueness. At the same time, we think about sustainability, so you give joy with the gift without burdening the planet in any way. And if you want to make a truly big impression, don't forget to add one of our grinders with a perfect grinding mechanism, which will look great in any kitchen. The original gift for a woman is already solved, now you just need to visit a florist and you are ready.

If you have entered our website and know nothing about .pepper…field at all, we definitely recommend that you start by studying our entire story and especially the philosophy we follow. Believe us, after that, shopping will bring you even greater joy. Shopping with a good heart Every one of your purchases means direct financial support for the families of pepper growers living in distant Cambodia, where completely different socioeconomic conditions prevail than in Europe. You will also learn why pepper grown in Kampot is considered the best in the world and what makes it unique. It is now about time to get oriented on the difference between black, white, red, and fresh green peppers. Each is slightly different, even though they all come from the fruit of the same plant. Each type suits slightly different salty and sweet dishes or drinks. A complete description can always be found with each product, as well as the Package methods, which we really take great care in. Grind and taste If you choose the right pepper for your kitchen magic, you should also focus on the section with mills. You will never unlock the true flavor of Kampot pepper if you do not use Grinder with a truly quality grinding mechanism as the key. With us, you can choose from a whole range of mills that will perfectly take care of your Kampot pepper. And finally, we definitely want to draw your attention to our delicacies category. There you can see how much can be experimented with Kampot pepper and possibly add some of the delicacies we prepare in cooperation with the very best partners to your basket. In short, discover the world of .pepper…field well, a world full of goodness, sustainability, luxury, and the unmistakable taste of Kampot pepper.

Life is too short not to experiment with it. However, when you take the best pepper in the world and combine it with the greatest pasta treasure that Italy has, the result can be nothing other than a perfectly crafted Italian spaghetti concept. At the beginning, however, there was the question of whom to turn to with a request to create perfect spaghetti with a pepper base for us. In the end, we decided on a family business located in the middle of the Alpine massif Alpe della Luna near Tuscany. This is exactly where Pasta di Borgo Pace is based, where pasta preparation has been dedicated to for many generations. Local experts in the field of gastronomy and baking created a recipe for us that relies on several simple ingredients, which are crystal clear Alpine water, sunshine, and the highest quality hard wheat, and of course, the best pepper in the world grown in the Kampot province must not be missing. Processed by traditional methods The secret of the unique taste of the spaghetti lies, similar to our pepper, in the method of processing. The pasta is hung out immediately after production and dried at about 40 degrees Celsius. During this process, they gain their characteristic length and elasticity, which they acquire during 20 hours of drying. This process also defines their structure, which is not smooth like the pasta you are used to from the supermarket. Every Italian will tell you that for the sauce to hold well on the pasta, their structure must be rough and slightly floured. You do not have to fear that the roughness would transfer to the taste; on the contrary, these pastas are perfectly soft. This is also contributed to by the gentle stone grinding of semolina flour, thanks to which the flour contains fine wheat germ that softens the taste of the pasta and also provides a rich protein content. Pasta is ideal to pair with classic tomato or cream sauces, and you can never go wrong with a few shavings of Parmesan. And now there is nothing left but to wish you a good appetite.

This type of our Kampot salt is literally at the top of the flavor pyramid. Its shape resembles beautiful large pyramid crystals. These rare gourmet pieces of salt flakes won the Great Taste award this year not only for their beautiful appearance but above all for their excellent taste, which the judges described as floral, fresh, pleasant, and delicately crunchy when bitten, with a perfectly balanced saltiness. In Brief It is the perfect partner and complement to our Kampot peppers because just like quality pepper, which is meant to taste more than to burn, quality salt is meant to taste more than just to season. And what exactly does Salt Flakes mean? It refers to the largest salt pyramids, or flake salt, collected from the surface of sea salt pans, where salt is obtained from seawater with the help of sunlight. The sun evaporates the seawater, and on its surface, the salt crystallizes into neat crystals resembling snowflakes. That’s why this salt is called flake salt. It reaches maximum purity, has a balanced composition, and its harvesting leaves no carbon footprint because all the work must be done by hand due to the fragility of the crystals. Production is therefore very limited, and this flake salt is not commonly used like regular rock salt that we buy in stores. Moreover, it is again gathered by traditional farming families from Kampot in a sustainable and ecological way. What is it used for? The largest crystals in the shape of flakes have a pyramid form and are most often used for the final finishing touch of cooked dishes during plating, that is, when the plate is transformed into a small artistic work. The crystals themselves can also be tasted on their own — they are very delicious and pleasant, so you don’t have to be afraid even of larger pieces. Not only does a dish with salt crystals that replace the proverbial cherry on top look great, but thanks to its purity and unique flavor profile, the salt also perfectly enhances its taste. The crystals are beautifully flat, so they dissolve faster and more evenly. Flake salt is suitable for both savory and sweet dishes. There is nothing better than chocolate mousse or baskets decorated with salty caramel and delicate salty flakes, which clearly show that you really take your culinary art seriously and want to properly care for your guests.

Have you ever opened Package salt, tasted it, and been surprised by its excellent flavor? In the case of salt purchased in regular stores, such an experience is hard to come by, yet there are salts on the market that offer you just that. One of them is salt imported from the Kampot region in distant Cambodia. This salt is collected for us opposite the pepper plantations by original Cambodian families, and this year we were the only ones in the Czech Republic to receive a certificate of excellent taste for it GREAT TASTE. It might seem that salt has only one taste, and that is salty In reality, however, there are many types of salts that differ in shape, color, and also flavor profile. In the case of salt imported from Cambodia, we are talking about sea salt obtained by evaporating seawater in salt pans, from which the salt is then hand-harvested. This salt, thanks to the unique climate in Kampot, is also the most suitable complement to Kampot pepper and beautifully enhances its flavor. What is the difference between salts? Evaporation is one of the purest processes for obtaining salt, allowing it to retain a unique fresh taste with floral accents. Additionally, it has a balanced mineral content and nutritional values richer than classic salt that you can buy in stores. The most common salts offered are rock salts mined from the ground using heavy machinery. The salt is then chemically purified and further processed to ensure no impurities remain, which significantly affects its taste. This taste is aggressively salty, without balanced nutritional values or mineral composition. Sea salt, on the other hand, can be used just like classic salt, although it is best suited for seasoning food at the final serving stage. In our offer, you will find Kampot salt in the form of genuine fleur de sel, small salt crystals suitable for seasoning dishes and food styling. You can also choose from the selection of the largest salt flakes salt flakes, which form neat pyramids and enhance the appearance of any served dish. And if you like to grind, you can opt for coarse sea salt, which is ideal for our precision mills and is the only one suitable for use during cooking. Alternatively, if you desire every mentioned type, we also offer a multipack. :-)

The right marinade can make the difference between a good and an absolutely perfect grilling experience. You already know that every proper marinade consists of four basic ingredients: salt, pepper, oil, and an acidic element. However, you can add a huge variety of other flavors to these ingredients that will make your grilling a perfect experience. For light meat, gently If you decide to grill light meat, such as fish or poultry, it is better to follow the rule that less is sometimes more. Often, those four basic ingredients, including the mildly spicy taste of Kampot pepper, are enough, supplemented with a few basic herbs to preserve the delicate flavor of the light meat. Experiment with flavors like rosemary, basil, garlic, or thyme. In the case of poultry, you can be a bit bolder and use marinades with a tomato base or a refreshing honey-mustard marinade. They also pair wonderfully with marinades based on white wine, which naturally complement the flavors of French herbs like rosemary, thyme, and sage. Preparing the meat itself for grilling is already simple. Read our article full of simple tips. Don’t mess around with dark meat Now we slowly come to sauces in which you should marinate rather dark meat. It goes well with the flavors of onion, garlic, and crushed tomatoes. Here, you should not forget herbs, but you can also try beer. It pairs well with soy sauce, honey, sweet paprika, and a sprig of rosemary. An unconventional marinade combo is also a sauce containing the taste of pepper and buttermilk. Add a bit of red paprika, bay leaf, parsley, and oregano, and you have a marinade that will make grilled meat a perfectly tender delight. For those who like it hot, you can try a marinade combining ketchup, mustard, Worcestershire sauce, caraway, and marjoram, to which you add some hot peppers and finish with crushed black Kampot pepper. Devilishly delicious! A supply of great grilling sauces not only for meat can be found in our next article.

As many people as there are, so many tastes and so many barbecue spice blends. The possibilities for seasoning the meat you place on the hot grill are countless. Some types of spices are good to mix into a marinade, while others are best applied at the moment the meat is already on the grill. Join us in a world of aromas from around the globe and properly spice up your grilling. It doesn’t work without seasoning Grill seasoning is an essential helper for everyone who wants to take perfectly flavored meat off the hot grill grate. You can either rely on one type of seasoning or find a barbecue blend that best suits your taste preferences. Seasoning is often one of the basic pillars of marinades. Herb- or paprika-based spice blends are especially suitable for them. The individual ingredients in the marinade beautifully develop their taste and aroma, which then transfer to the meat. Thanks to the marinade, they also don’t burn, which could happen if you season the meat directly on the grill. Mix your own In a perfect world, the grill master should mix the seasoning for grilled meat themselves. However, since we don’t live in a perfect world, you can safely look around stores to see what barbecue blends they offer and at least get inspired by the shelf. Different spice blends suit different types of meat. While fish pairs better with green herbs, sweeter blends with paprika and dried tomato go great with poultry. And with dark meat, you can experiment as much as you want. Don’t underestimate choosing the right meat. This can be a key moment for success when grilling. Less is sometimes more However, remember not to overdo it and sometimes it’s enough to lightly season the meat, for example at the moment it’s already on the grill. For this, various pepper barbecue blends are ideal, as they just lightly complement and highlight the meat’s flavor profile and at the same time don’t tend to burn or become bitter. Thanks to this, you can season meat such as steaks with Kampot pepper even at the moment the meat starts to sear on the hot grill grate. Feeling like grilling something? Then properly spice up your barbecue!

Grilling meat is an art that requires knowledge of several basic tricks and procedures. Success is based on several factors, including not only the selection of the right meat but also its best possible marination. Let's imagine together the basic reasons and methods why and how to marinate before grilling itself. There are several reasons why you should marinate meat before grilling. Marinade adds flavor to the meat, makes it tender, and if you marinate properly, the marinade can also help speed up the preparation of the meat. Just four basic ingredients Every marinade should contain four basic ingredients. In oil, the meat rests nicely, does not stick to the hot grill grate, and absorbs part of its flavor. Another component should be a mild acidity, whether from lemon, yogurt, mustard, various types of vinegar, or juices. The acidity of the marinade helps tenderize the meat, so it falls apart in your mouth after cooking. Read our tips for perfect homemade marinades that you definitely shouldn't skip when grilling. - https://www.kampotskypepr.cz/news/dokonale-marinady-pro-letni-grilovani Of course, you should not forget salt, which not only enhances the flavor of the meat and added ingredients but also helps make the meat beautifully tender. And finally, always add a little pepper, preferably the best in the world directly from Kampot. Pepper highlights the flavor profile of the marinade and the marinated meat itself. How to marinate from A to Z What else you add to the marinade depends on your taste preferences and the type of meat being marinated. You can marinate chicken, fish, beef, or pork. Light meat goes wonderfully with herbs. Moreover, it doesn't need to be marinated too long; about an hour is enough. For dark meat, it's good to prepare it a day in advance, let it rest in the marinade in the fridge overnight, and before grilling, allow it to rest at room temperature for at least an hour. What meat will be the best choice for you?  Get inspired by our advice. Before grilling, it is good to take the meat out of the marinade and let the excess sauce drip off. It is definitely not necessary for the marinade to drip onto the hot coals and smoke. Also remove anything that might burn on the grill, from herbs to pieces of vegetables. Now your meat is perfectly prepared for grilling. Now you just need to prepare, for example, a perfect grilling sauce that will be the right accompaniment to perfectly grilled meat.

Delivery of fresh pepper right to your home can be a moment full of fragrant joy, but it also raises the question of how to deal with the packaging in which the pepper arrived. As you surely know, one of the cornerstones of our philosophy is sustainability, and therefore we bring you several tips on how to handle the packaging in which we send you the pepper. Approach to waste Pepper usually arrives to you in a paper box, our .pepper..box. If we were to store all the cardboard boxes that exceed our threshold throughout the year, we probably wouldn't be able to move at home, and moreover, we don't want most of them at home. However, our boxes are design-clean and sturdy; at Christmas, they are great for storing cookies, wrapping another gift, or you can create various crafts from them according to your imagination. You can get inspired, for example, by the work of the company Kartoons, which produces not only sophisticated packaging for mills or our popular pepper gin from cardboard but also cardboard stands for test tubes for us. And if ideas do not come, you can always choose simple sorting as a last option and give our packaging a new chance in another form. Many of our wooden gift sets go for hand engraving even before shipping. You certainly won't want to just throw away a wooden box, especially with a nice personal message from your loved ones! It can serve, for example, as a jewelry box or for storing your special tea collection. Not only paper boxes You can also creatively experiment with our other packaging. Resealable doypack bags can be used for storing other spices or herbs, or you can pack a snack in them. Drying fruit? You can store your supply of dried apricots or apples in our zip bag. You can keep jars and bottles for jams and homemade juices. If you don't want to keep filling pepper into our test tubes with cork stoppers, you can fill them with sugar, salt, candies, basically anything you can think of. And envelopes made from special crushed peels? You can, for example, send a postcard in them. We think sustainably. What does that actually mean? Read the article about how we became a certified sustainable e-shop. Our planet is full of waste because throwing things away is the easiest solution. However, it only takes a little imagination, and packaging can easily get a second life. Ours are also mostly fully compostable or recyclable.

The annual announcement of the Les Epicures de L'Annee 2022 awards is behind us. We are overjoyed because our French colleague Teddy from Paris brought home the top honor – first place for the best French gastro e-shop of the year for .pepper..field!

The days of May 13 to 15 are dedicated to celebrations in Cambodia. They celebrate the birthday of the local ruler Norodom Sihamoni, the only monarch in the world who speaks fluent Czech. However, fluent command of Czech is not the only interesting fact about this ruler, whose life story was filled with dance, slavery, and ruling. Studies at Czech schools and resistance against communism Norodom's rule was destined. He was born as the son of the Cambodian king Norodom Sihanouk, who sent him to then Czechoslovakia for experience when he was nine years old. President Antonín Novotný himself arranged a government scholarship for the young Cambodian, thanks to which the prince began studying elementary and later language school in the heart of Europe. More than languages, however, Norodom was captivated by dance, which he eventually began studying at the Prague Conservatory and later at the Academy of Performing Arts. When the Warsaw Pact troops invaded Czechoslovakia, he was one of those who protested against the invasion. At the time, he had no idea that a similar fate would soon befall his homeland. From hard work in the fields to Cambodian ambassador A few years later, Cambodia fell under the control of the Khmer Rouge faction, and his royal father was overthrown. Sihamoni returned home in 1975. However, he was not greeted with any grand welcome; instead, by order of Pol Pot's regime, he had to work as a slave in the rice fields. His family was imprisoned until 1978, when the Khmer Rouge regime fell. Until liberation by Vietnam, Sihamoni and his family were imprisoned in their palace. Afterwards, he withdrew to a remote monastery and became a monk. However, the desire to dance was stronger, so he eventually left the monastery and headed to Paris. There he founded his own dance school, which he led until the new millennium and where he later also became Cambodia's ambassador to UNESCO in Cambodia. Are you interested in more brutal facts about the historical rule of the Khmer Rouge in Cambodia? Read another article where we describe the devastating history of Kampot pepper. The Cambodian crown and honorary citizenship of Prague He was crowned King of Cambodia in 2004 and has been at the head of the country ever since, although his role today is mostly representative, similar to many other monarchs in Europe. The ruler has returned to the Czech Republic several times and always remembers our country with love. He is said to still speak Czech absolutely fluently! This year, the ruler, who is very popular in his country, celebrated his 69th birthday. What do you think, shall we have a nice chat with him in Czech sometime? :-)   Source of the opening photo: reflex.cz

Have you ever wondered how gingerbread got its name? Fragrant bread with honey was already baked by the ancient Egyptians. Perhaps it was precisely because of the close connection to the Middle East that pepper began to be added to this delicacy. Over time, this pastry made its way to the Czech lands, where it began to be called after the peppery taste. How the original pepperbread gradually became gingerbread While today we perceive gingerbread as a sweet treat that we do not consume very often, in the past it was a dish eaten almost every day. Its baking was the craft of specialized artisans called koláčníci, mazanečníci, or caletníci. The original gingerbread recipe consisted of flour, honey, and pepper. During the Renaissance, gingerbreads were even baked so heavily spiced with pepper that they were used as an equivalent to today's beer snacks. Their spiciness increased thirst, so they were served in taverns to encourage guests to drink as much as possible. Gingerbread spices are still mildly peppered today Pepper is still part of gingerbread spices today, but in a significantly smaller amount. In blends, which are often a secret of each manufacturer, it is usually complemented by clove, cinnamon, fennel, anise, allspice, star anise, cardamom, and nutmeg or flower. It is interesting that these spices have similarly beneficial and healing effects on the body, often associated with the digestive system. After all, gingerbread was once used as a remedy to get rid of various parasites living in the stomach and intestines. However, those times are long gone, and today gingerbread is a treat that scents every Christmas, without which no fair can do, and which brings a smile to the face of every child.

Barbecue sauce is as important in grilling as well-heated coals or a quality marinade. However, there are many types of sauces, and not every sauce suits every kind of meat and vegetable. So how do you best combine sauces and grilled ingredients into a perfect delicacy? You can get inspiration, for example, from us, but the most important thing is always to choose according to exactly what you will place on the hot grill grate. BBQ & Beef For example, the famous BBQ sauce is a universal option that won’t offend any type of meat, but it pairs best with beef. If you’re grilling ribs, making good beef burgers or steaks, BBQ will be the perfect complement that your guests will love. BBQ also goes well with pork or chicken, although in this case, it’s ideal to add BBQ more to fried meat in batter. Still, the grill can easily handle that too. Try a simple recipe for a great BBQ sauce and also get inspired by other sauces dedicated to simple grilling sauces in our article! Fresh Sauces & Chicken Chicken, compared to beef, is a drier meat and therefore deserves fresher sauces. You can combine it, for example, with sauces based on honey-mustard or sauces that have a yogurt or mayonnaise base. Just add a bit of lemon juice, quality Kampot pepper, and other fresh ingredients, and you have a ready dip that perfectly complements the flavor of light meat. Which meat to choose for grilling and how to perfect its preparation? We reveal that in our article about selecting the right meat for grilling. Sweet Grilling Sauces & Vegetables If you prefer vegetables, choose rather sweeter sauces, which also go well with skewers. Ideal are plum or cranberry sauces, to which you can add a pinch of chili and red Kampot pepper for a perfectly spicy character. Vegetables like potatoes or celery will never be spoiled if you prepare a classic cheese dip from cheddar or another easily meltable cheese to go with them. Don’t be afraid to experiment with sauces and try combining various types with different kinds of meat. Everyone has slightly different taste preferences, so the best solution is always to prepare several sauces so everyone can find something they like. Get inspired by the selection of the right spices and dressings for grilled vegetables, or directly by the recipe how to make grilled vegetables beautifully juicy.

Grilling is not just about meat, but also about the right side dish that you serve with well-cooked hamburgers or steaks. Moreover, not every type of meat suits everyone, so it's always good to have a few tricks up your sleeve for perfect grilled vegetables. Which ones? Almost everything is suitable for the grill, from eggplants and potatoes, through onions and mushrooms, to tender cherry tomatoes, corn, or broccoli. We will tell you the best way to prepare them. Proper timing and temperature are key when preparing vegetables Always grill vegetables as fresh as possible and pre-prepared so that you grill similarly sized pieces. These will help you with timing, which is the alpha and omega of grilled vegetables, as well as the heat. Vegetables are very sensitive, and controlling the right temperature is very important. Some types cook faster, and others slower. Therefore, it is good to create zones with different temperatures on the grill using raked coals and then place the individual types of vegetables accordingly. How to grill onions? Onions should always be grilled over very mild heat. Don’t forget to brush them with quality olive oil and lightly salt them. Give them time and let them cook nicely on both sides. Slightly charred edges are fine, but too much is harmful. What about tomatoes? Grill them slowly over medium heat. They are full of water but tend to burn quickly. You can try scooping out their pulp before grilling and start grilling the tomatoes without it. After about 5 minutes, you can return the seasoned pulp and finish grilling the whole tomato. Cherry tomatoes are ideal to grill slowly on the stem until they are nicely soft and sweet. Mushrooms are perfect on the grill Mushrooms are ideal for anyone who does not favor meat but likes to be part of the grilling fun. Moreover, portobello mushrooms combined with beef in a hamburger are simply perfection. Grill mushrooms slowly over medium heat until they start to release juice. Pay attention to proper seasoning so you don’t serve just a tasteless mass. Need advice on a grilling sauce to make your grilled dishes less bland? Read our 3 tips for simple grilling sauces that will make you shine. Zucchini and eggplant – grilling partners The rule applies here too: less is sometimes more, and good things come to those who wait. Both ingredients are ideal to grill sliced into rounds combined with olive oil, black pepper, and a bit of lemon. It’s good to let zucchini and eggplant sweat before grilling – that is, sprinkle them with a little salt so they release water. Also prepare an ideal grilling sauce to pair with your grilled vegetables that will connect all the great flavors. Read the article about how to choose the best seasoning and dressing for your grilled vegetables.

Grilling is not just about meat, but also about great vegetables. They also offer the possibility of a proper bite. Today, we will therefore look at the types of vegetables that can even be an adequate substitute for classic meat. These are vegetables that are grilled whole or cut into properly large pieces. Don’t forget that for such grilling, it is necessary to eat slowly and have enough time along with a properly heated grill. Large pieces require high temperatures, thanks to which they are properly cooked even inside. Burnt pepper – a classic that everyone loves The biggest classic is burnt pepper. Place it directly on the heat and wait for burnt blisters to appear on the surface. At that moment, the skin starts to separate from the flesh, so don’t be afraid of some clearly blackened and burnt spots. Turn the pepper so that the skin begins to separate evenly around the entire circumference of the vegetable. Then let the pepper rest in a closed bowl and then completely remove the skins. Season the flesh with olive oil, black pepper, and salt. Grilled beetroot – a delicacy full of vitamins Similar to pepper, grilled beetroot is also excellent. Don’t peel or cut it; just wash it well and wrap it in foil with olive oil and salt. Bake it for at least an hour until it becomes nicely soft. You can complement the characteristic earthy taste of beetroot with a spicier, fresh dressing made from olive oil, lemon, and pepper. How to keep vegetables beautifully juicy throughout grilling? Consult with us in our article. Who wouldn’t love corn? Slightly burnt on the surface, beautifully sweet and juicy inside – that’s what a corn cob can be like when you grill it. Grill the corn on high heat and turn it regularly. Wait until the surface of the corn starts to darken and peel slightly. Grill the corn evenly all around this way. After finishing, pour melted butter over it, but you can also experiment a bit and combine corn with pepper or cheese. You can cut the pepper, beetroot, and corn and skewer them together, for example, with onion. All the great flavors will blend, and you will have a vegetable skewer ready in no time for your guests. You can prepare a great dip for it – in our article, we reveal which sauce to choose for vegetables.

You have probably been invited to a housewarming party of your friends' new home at some point. Although such invitations often don't specify, it is polite to bring a gift for the new home, preferably some equipment for the new household. And such a new home certainly deserves the scent of new pepper. The best one. When you don't know, go for something practical It often happens that you have no idea what would be useful to your friends in their new house or apartment. Therefore, it is appropriate to choose a gift that you are sure to hit the mark with. Such a gift can be the best pepper in the world. Anyone will appreciate pepper of such high quality in their kitchen. And if it happens that Kampot pepper is already among their spices, it’s no problem at all. Fresh supplies are always useful because the delicacy of this pepper is so high that it disappears from the pantry at lightning speed. A quality wooden manual grinder will also come in handy in the kitchen, serving as a helper for many years. It grinds not only pepper precisely but also salt and other dried spices that your loved ones often use. With our gift sets, you will definitely attract attention Although peppercorns are the greatest natural treasure, we pack them in packaging that emphasizes their uniqueness and exclusivity. So you don’t have to worry about what to wrap the pepper in. Just choose one of our gift boxes and you have a perfect gift taken care of. However, pepper is not the only thing you can give in a luxurious wooden box. In our offer, we have a whole range of pepper delicacies, from freeze-dried green pepper in chocolate, through delicate nut butters, to excellent bars of the finest chocolate enriched with the subtle spiciness of rare red pepper. If you also want to give the housewarming party the right kick, reach for our unique pepper beer or nØGin. In short, don’t be afraid of originality and give a piece of Cambodia, thanks to which your friends will feel more at home in their new place.

The grilling season is slowly but surely starting, which means many new experiences over the hot grill. To ensure these experiences are ones you will always remember with love, it is necessary to have perfectly prepared meat. Because only properly prepared meat means satisfied diners. What is the ideal preparation of meat before grilling itself? Salt the meat just before grilling – it retains its juice To find out which meat is actually the most suitable for grilling, read our article dedicated to the proper selection of meat for grilling. If you then decide to marinate the meat, you definitely won’t make a mistake. However, you should not add salt to the marinade, as it disrupts the structure of the meat and draws out its juice. And that is crucial when grilling. Therefore, it is ideal to salt the meat just before grilling. What you should do already when placing the meat in the marinade is to add a little alcohol or vinegar. These disrupt the protein structure of the meat so that it better absorbs all the flavors and aromas contained in the marinade and becomes tender. Don’t forget to also season your marinade well with pepper. Kampot pepper will help you bring out exactly the flavors you need from the meat. Marinade does not belong in hamburgers, but pork ribs definitely ask for it Some types of meat literally call for marinade, such as pork ribs. There are also delicacies for the grill that should rather avoid marinade. These include, for example, beef steaks or ground meat for hamburgers. When preparing the meat mixture for the popular American treat, we should not mix in other ingredients too aggressively. Again, the goal is for the meat to be as juicy as possible and the burgers fluffy, so mix with tenderness. What sauce is the "best"? Check out 3 tips for homemade sauces that your guests will love! Let aged meat warm up a bit before grilling Especially with beef, think about proper aging both before and after grilling. If your meat is frozen, let it thaw and temper for at least 12 hours before placing it on the grill. If you are cooling it in the fridge, for example in a marinade, it is good to let the meat rest at room temperature for a while. Try at least a few minutes, ideally one to two hours. The muscle will relax and the meat will be a bit softer, additionally perfectly juicy, and placing it on the hot grill will not be such a shock for it. 

Maybe it has also happened to you that you were crushing your favorite Kampot pepper into food when suddenly you felt a tickling in your nose and an uncontrollable urge to sneeze. Hopefully, you managed to quickly turn your head away, otherwise the salad might have been seasoned with something that was never originally planned. Why does pepper make us sneeze? The answer is piperine.  Piperine is what makes pepper peppery Piperine could be described as the soul of peppercorns. This alkaloid is precisely what causes its pungent taste, contributes to its aroma, and is also the reason for the many health benefits that pepper brings. Alkaloids, that is nitrogen-containing organic compounds of plant origin, can irritate the nerve endings inside the nose. As soon as the alkaloid hits the mucous membrane, it begins producing a chemical called histamine. And it is histamine that causes muscle contraction, which results in sneezing. What happens to our body? The body tries in this way to expel the substance that is irritating the mucous membrane. Piperine is contained in all the colored varieties of pepper. However, its highest concentration is in black pepper. It is interesting that during sneezing we can also observe a very strong flash in the eyes. This is the body's reaction to the high pressure in the head during sneezing. This pressure can also affect the retina, which is sensitive to light. So next time you work with pepper, be prepared for the imminent danger of sneezing. And also be prepared that it will be accompanied either by the wish "to your health" or the phrase: "It's true." While the first custom has its roots in the Middle Ages, when people wished each other strong health during plague pandemics, in the second case people already in antiquity took sneezing as confirmation of the truth of the statement preceding the sneeze. The divination from sneezes, which was practiced in ancient Rome, fortunately, has been lost to history. We can reinterpret that prophecy in our own way, for example: It is true that Kampot pepper is the best in the world. :-) Are you interested in what piperine does in your body? Read another article about its health benefits.

If you are planning a trip to Cambodia and choosing interesting places that should not escape your attention, definitely add Tonle Sap Lake in the Siem Reap area to your list. Tonle Sap, also known as Tonlé Sap, translates to Great Lake and is a true aquatic gem of all Southeast Asia, which will literally enchant you with its beauty. Tonle Sap is the largest freshwater lake in all of Southeast Asia and also a place with one of the largest ecosystems in the world. It is home to a huge number of diverse animal and plant species. In 1997, it was registered – along with its surrounding areas – as a UNESCO Biosphere Reserve. The lake where life pulses The lake truly has grand dimensions. It is 250 kilometers long and 100 kilometers wide. Basically, we can call it an inland ocean. In many places, you cannot see the opposite shore at all! Nevertheless, the lake is relatively shallow, reaching a maximum depth of 10 meters in its deepest spots. Besides representatives of fauna and flora, people have also settled on the lake and created numerous communities inhabiting floating villages. Each is a bit different, but what unites them is their dependence on the lake and its natural resources. The most famous village is Chong Khneas, with a number of shops, houses, and schools floating on the water. This village is already somewhat touristy, but it is still worth a visit. However, you can visit many other villages, just arrange a boat trip on the lake. Keep in mind, though, that it is a trip lasting at least a whole day. When to visit Tonle Sap? The best time to visit the lake is during the rainy season, from June to October. During this time, the lake floods, overflows its banks, and creates a unique floodplain habitat. By boat, you can then reach many incredible places from where you can observe local mammals, birds, and amphibians. In the dry season, the lake level drops closer to the bottom, and some areas are not accessible by boat at all. The villages also do not have the same charm as during the flood season. Are you interested in more tips on places you shouldn’t miss in Cambodia? Then you can happily dive into another travel article. This time we focus on our favorite area, Kampot. :-)

If you have ever wanted to fulfill the dream of azure blue lagoons and white sandy beaches with palm trees at least once in your life, you don't have to head only to luxurious exotic destinations. There are also places that offer equally beautiful sun-drenched experiences at prices that will pleasantly surprise you. One of them is Koh Rong island, the second largest island of Cambodia located in the southwest of the country. White sand and crystal clear sea – you will meet tourists here only a few months a year The island, with an approximate area of 78 square kilometers, could be called a true paradise on earth, moreover this place does not suffer from excessive tourist pressure. You can find a total of 23 beautiful beaches with white sand here. The beaches are the main attraction that draws tourists to the island. The beaches stretch along almost 50% of the coastline. Still, the greatest charm of the whole island lies in the fact that it is largely untouched and offers beautiful natural scenery. What to do on the island? Go on the water, or under the water Besides long hours spent on the beach, you can also spend your time on the island with a number of other activities, including the option to take a boat trip around its shores. The locals know very well which places to show you! If you want the most authentic experience possible, arrange a trip with a local fisherman. If you desire an even more adventurous experience, try to arrange a trip to one of the local diving destinations and dive into the beautiful depths full of life. All the equipment will gladly be lent to you at the local diving centers, and they will also explain what and how so that you can enjoy the depths as much and as safely as possible. When you are tired of the ocean, you can head to the High Point amusement park, which allows you to explore the beautiful natural jungle. You will float high in the treetops, walk on 25 wooden platforms interconnected by ladders, suspension bridges, and enjoy the zipline. It is 130 meters full of adrenaline, which is an interesting addition to a sunny holiday. So, what do you say? When are you setting off? :-) Are you planning to spend more time in Cambodia? We would be happy to introduce you to other magical places. For example, head to the iconic Tonle Sap Lake!