Red Kampot Pepper

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Red Kampot Pepper
Variant Price incl. tax
Red Kampot pepper 40 g
40 g
€7.50
Red Kampot Pepper 100 g
100 g
€14.60

Technical guide

Origin Poivre de bord de mer, considérés comme le meilleur durant tout le XIXème siècle.
Net weight 40 g
Conservation / Utilisation In a dry, dark place Red Kampot pepper can be ground over apple or pear compote or over a thin-crusted apple tart. Add it to a chocolate mousse or vanilla ice cream.



You should never, of course, store ground pepper but always grind it at the last moment so that it develops its full aromas.
Price incl. tax €7.50

Au Cambodge, entre le Golfe du Siam et les montagnes de l’Eléphant, le Kampot est une région productrice de poivres depuis le XIXème siècle, poivres qui ont le goût de la Mer et de la pluie. Le poivre rouge, très rare, est un poivre exceptionnel et déroutant pour connaisseur.

Nez de caramel et vanille à glisser dans tous les desserts.

The words of Olivier Roellinger

Harvested ripe and produced by soaking the red pepper, this pepper develops strong fruity aromas. This very rare red pepper is an exceptional and surprising product for aficionados, a dessert pepper with notes of caramel, vanilla and honey

I have great admiration for men like Jerôme, who is relaunching the high-quality production of these peppers.

Story

Pepper has been renowned in Cambodia since the time of the Angkor kings and it is mentioned in several ancient works including the description of the Chinese explorer Chou Ta Kouan in the 13th century. Its prestige sparked the imagination and the tastebuds until the 19th century, when the Dutch army came to fight on the lands of the
Sultanate of Aceh. The sultan ordered that the pepper plants be burned so as not to allow this immemorial treasure to escape. Part of the production was then moved to Cambodia, in the region of Kampot. By the end of the
century, French colonists had developed its trade and its production had grown to up to 8,000 tons per year. No compromises were made on quality, which improved to reach the point of excellence in the 20th century, before the Khmer Rouge began its regime of terror in 1975 and replaced this culture by the single crop of rice. During these 30 dark years, Kampot pepper disappeared. Only at the end of the 20th century did a few families of farmers timidly return to their lands to replant this pepper.