Kampot black, red and white pepper (3x100g)

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·  100g pack of three types of pepper of the highest quality
·  Grown in the Kampot province of Cambodia.
·  Packed in a resealable Doypack pouch
·  Pepper flavor with notes of citrus, fruit and herbs
·  Suitable for salty and sweet dishes
·  Awarded Great Taste stars

€55,95

The recommended amount per dose is 0.5g

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Kampot black, red and white pepper (3x100g)

Kampot black, red and white pepper (3x100g)

€55,95

€55,95

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Testovací text

Origin

Characteristics

Processing

Usage

Packaging

Awards

Origin

Kampot pepper is grown in the Kampot province, located in the far south of Southeast Asian Cambodia.

It is a region which, thanks to its coastal climate and geological conditions, enables local farmers to produce pepper of the highest quality in the world. It’s no coincidence this pepper has earned protected geographical indication status, much like French Champagne.

We buy pepper from small family farms under direct trade conditions, which guarantee fair compensation for every grower, and we work to promote this approach among other sellers as well.

By purchasing from us, you receive not only the highest-quality pepper, but also the assurance that you are buying a sustainable and ethically responsible product – one that helps its producers secure healthcare and education for their children.

Characteristics

Peppers differ in their taste and aroma in ways you can hardly find in supermarket varieties.

Black pepper, when ground, releases notes of eucalyptus, camphor, and thyme, accompanied by the scent of lime peel. These gradually evolve into a coastal aroma with developing fruity tones. The dominant notes are peach and nectarine, followed by hints of pine and earthy tones from the mineral-rich Cambodian highland soil.

The rare red pepper is an explosion of fruity notes with milder heat. Initially, it offers aromas of rose and rosehip, which then shift into dried cherry. After two to three minutes, the signature scents of Kampot pepper begin to emerge — citrus fruits, dried mandarins, and the earthy crust of sourdough bread.

White pepper is gentle yet still peppery, offering a smooth caress of the taste buds. When ground, it releases aromas of camphor, sage, and cedarwood, enhanced by subtle hints of mace, grapefruit, and other citrus fruits. After a few minutes, you may detect notes of mace, thyme blossoms, lemon balm, and a cedar base, along with black tea.

Processing

Kampot pepper comes in three main colors, each distinguished by the way the pepper berries from the pepper vine are processed.

Black pepper is harvested when the pepper berries are still green. They are then dried under the strong Cambodian sun, which gives them their characteristic black color and wrinkled surface.

Red pepper is harvested when the pepper berries are fully ripe. They ripen into a deep red color and are full of fructose, which gives this type of pepper its unique sweetness and flavor.

White pepper is a specialty made from fully ripe red berries. After sun-drying, they are soaked again so the red skin can be removed, leaving only the creamy white core.

Thanks to careful selection that meets the strict quality standards for Kampot pepper exports, set by the Kampot Pepper Association, only the best berries are selected by hand. These are then vacuum-packed to preserve quality and freshness on the journey to the Czech Republic, where they are further selected, packed, and delivered straight to your table.

Usage

Thanks to differences in taste, aroma, and pungency, each type of pepper is suited for different purposes.

Black pepper is a true all-rounder that fits into virtually any dish. However, it is best paired with dark red meat. It enhances the flavor of any steak, whether grilled or pan-seared. It also shines in classic sauces, soups, and pairs excellently with pasta.

Red pepper, thanks to its fruity character, is considered the king of cold dishes. It’s perfect for vegetable salads, works well with risotto and soups, and don’t be afraid to get creative with it in sweet desserts or mixed drinks. Rather than dark meat, it’s better combined with fish or light poultry.

White pepper goes best with light meats. It beautifully complements the flavor of seafood, pairs well with risotto, creamy soups, and its flavor stands out even when paired with a good pasta dish.

The more finely you grind Kampot pepper, the more intense its pungency will be. On the other hand, larger fragments or whole peppercorns will lend your dish more distinct peppery notes.

Packaging

Thanks to the materials used and the special bag sealing technology, no air or moisture gets to the pepper.

Thanks to this, even after opening, the grains retain the authentic taste and aroma of Kampot pepper. Once emptied, you can also upcycle the bags as part of a sustainable approach and reuse them in many different ways. We pack the pepper in resealable bags with a volume of 20 grams. Each package also includes a brochure that tells you the story of the best pepper in the world and introduces the world of .pepper..field.

Awards

Quality is our top priority, as confirmed not only by the certificates our pepper carries, but also by the awards it receives from international competitions.

Among the most important is the award our pepper received in the Great Taste competition, one of the most prestigious culinary contests in the world.

Sustainability is also essential to us — we don’t see it as an empty phrase, as demonstrated by the SDG’s award, granted to truly sustainable and socially responsible projects.