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Dobrá chuť s vyvazenymi pod tony kampotskecho pepře
Did you know that not all pepper is the same?
Handpicked on small farms in Cambodia, sun-dried and carefully sorted, it is among the highest quality peppers in the world with protected designation of origin.
Each grain carries the scent of the tropics, delicate fruity and citrus tones, and a strength that elevates even the simplest dish. Thanks to direct cooperation with farmers without intermediaries, we support fair trade and sustainable community development.
Each Package is hand-prepared in the Czech Republic to be as beautiful as it is exceptional – ideal for chefs, gourmets, and as a gift that has true meaning.
Spice up your life
Every great flavor starts with the first step. Embark on your pepper mission with our Starter Packs and discover why Kampot pepper is considered the best in the world.
From intense black to gently fruity red — or add the perfect finishing touch with salt flower and Kampot pyramids.
Choose your set and taste the honesty, handcraft, and tropical sun of Cambodia.
Great Taste
Our peppers and salts have earned a record 28 stars Great Taste!
Luxury gift Package
Our hand-assembled sets are always beautifully packaged.
We are not resellers
We buy pepper directly. No intermediaries. From farmers. At fair trade prices.
Verified by customers
We have over 13,000 beautiful reviews from customers and consistently high satisfaction.
What types of pepper are there?
Vyzkoušejte všechny
Kampot black, red, white, and green freeze-dried pepper – complete pepper starter pack (4× 20 g)
2199
€21,99
Unit price perKampot black, red, white, and green freeze-dried pepper – complete pepper starter pack (4× 20 g)
2199
€21,99
Unit price perThe difference between Kampot pepper and "supermarket" pepper
True Kampot pepper
100% natural and chemical-free
immediately after harvest on your plate in the Czech Republic
the berries are large, hard, and juicy
brings out the best flavors in food
each type of pepper has its own unique taste
Ordinary pepper
pink pepper is not true pepper
different sizes and shapes of berries
pungent aroma without additional flavor
poor quality, over-dried and hollow berries
ground pepper contains the worst berries
Why is Kampot pepper so exceptional ?
How to use Kampot pepper?
Recipes with Kampot pepper
Spaghetti with roasted pepper sauce with black Kampot pepper
Ingredients
300 g of quality pasta
Ingredients – sauce
450 g red peppers
1 head of garlic
60 g mascarpone
fresh or dried thyme
fresh or dried oregano
freshly ground/crushed black Kampot pepper
Kampot salt
Ingredients – breadcrumbs
25 g breadcrumbs (ideally homemade from dried bread)
30 g Parmesan or Pecorino
fresh or dried thyme
Instructions
1. Wash the peppers, place them on a baking tray/dish, add the garlic head cut on one side and drizzle with a little olive oil. Bake in a preheated oven at 220 °C. During baking, turn the peppers and bake for about 30 minutes until they are soft and browned to almost black on the outside.
2. Immediately put the finished peppers into a medium bowl and cover tightly with plastic wrap so no air can escape – the peppers need to steam. After 5-10 minutes, remove the peppers, discard the seeds and peel, which should come off easily due to the steaming.
3. Peel or squeeze out the individual garlic cloves from the head and blend together with the peeled peppers until smooth.4. Then cook the pasta according to the package instructions. Never put pasta into cold water and always salt the water sufficiently! Also, make sure it is cooked "al dente," meaning with a bite. After cooking, briefly warm the pasta in the sauce where it will finish cooking.
5. Transfer the blended pepper sauce to a wider pot or a deeper pan and start heating it. Add salt, thyme leaves, and oregano to taste and let the specific herbs settle (optionally half a teaspoon to 1 full teaspoon of dried seasoning).6. Continue by adding mascarpone and stir it into the sauce. Finally, season with freshlyground/crushed black pepper – ideally Kampot , which has a noticeably more pleasant and pronounced flavor than regular black pepper.7. Drain the cooked pasta and transfer it to the pot/pan with the sauce. Warm together for half a minute. In a chopper/blender, grind Parmesan and thyme together with the breadcrumbs. If the breadcrumbs are not crunchy enough by themselves, toast them beforehand in a dry pan and let cool.8. Serve the finished pasta with sauce sprinkled with cheesy breadcrumbs, fresh herbs, and black Kampot pepper.
Enjoy your meal!
Author: Mamachefcz
Omelette made from an ostrich egg with sheep brynza cheese, mushrooms, and freeze-dried pepper
Ingredients (10 servings)
1 ostrich egg (can be replaced with 20 free-range chicken eggs)
200 g sheep brynza cheese
400 g portobello mushrooms, morels (Czech morel)
100 g baby spinach
200 g radishes
50 ml sunflower oil
green lyophilized Kampot pepper
fleur de sel
Instructions
1. Take a larger paella-type pan and place it on a heated grill. Add sunflower oil to the pan and let it heat up.
2. Cut the mushrooms into smaller pieces. Put them into the pan and sauté.
3. Break the ostrich egg with a hammer or a cordless drill. Pour the egg over the sautéed mushrooms and stir.
4. When the egg is almost cooked, crumble the sheep brynza cheese on top, sprinkle with sliced radishes, and garnish with baby spinach leaves.
5. Add salt and season with green lyophilized pepper.
6. Remove the pan from the grill and cut into portions.
Enjoy your meal!
Author: Matteo De Carli
Valentine's recipe: breakfast bagel
Ingredients for 20 pieces
500 g plain flour
7 g dried yeast
2 tablespoons granulated sugar
1 teaspoon salt
a little oil
300–320 ml lukewarm water
a pinch of dark red Kampot pepper
For decoration, you can use, for example, sunflower or sesame seeds.
Procedure
1. Put the yeast, a teaspoon of sugar, 100 ml of lukewarm water into a bowl, stir and let the yeast start to foam. Then add another 200 ml of warm water and finally add the flour and salt.
2. Knead a smooth dough. If the dough is too thick, add the remaining water. Shape the kneaded dough into a ball and place it in a bowl greased with oil. Cover with a cloth and let it rise in a warm place. The dough can also be prepared in a home bread maker. Use the Dough program.
3. Preheat the oven to 220 °C (200 °C for fan ovens).
4. Once the dough has risen, shape it into balls (size depending on how big you want the bagels) and place them on a floured work surface. Insert a wooden spoon handle into the center of each ball and, with circular movements on the surface, create a hole or ring. When all the bagels have holes, cover them with a cloth and let them rise for about half an hour.
5. In a larger wide pot, bring water to a boil and add a teaspoon of sugar. Reduce the heat, put the bagels into the pot gradually (about 4 at a time), and boil each side for half a minute. Remove with a slotted spoon and place the bagels on a baking sheet lined with parchment paper. Brush them with beaten egg and sprinkle with seeds to your taste. Put them in the oven and bake for about 20-25 minutes.
Author's tip
For the filling, I chose smoked curd cheese whipped with cream, a pinch of salt, and a unique and extraordinary pepper – ideally Kampot dark red pepper. Its flavor has exotic undertones and an amazing fruity aroma, and it is gently sweet. I like to work with it not only in savory dishes but also in my special desserts, ice creams, and jams. It wonderfully complements the flavors of other ingredients. In my filling, it blends with smoked curd cheese, prosciutto, and homemade cheese.
Enjoy your meal!
Author: Kristina Mucskováholka.od.plotny
