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Kampot Pepper is regarded as the ‘best pepper in the world’. It has received Protected Geographical Indicator status (PGI). This puts Kampot Pepper on the same footing as other ‘appellation of origin’ brands like: Champagne, Darjeeling tea, Cognac etc.

Kampot pepper comes in four varieties: green, black, white and red, all from the same plant (Piper Nigrum). The local climate offers perfect conditions for growing pepper and the quartz content of the soil i helps to give Kampot Pepper its unique flavour. The growing conditions are only one of several elements of importance to the production of Kampot pepper. Knowledge of pepper cultivation and production has been handed down from generation to generation since at least the 13th century and was first described by Chinese diplomat Zhou Daguan when he visited the area during the height of the Angkor Empire.

We offer three of the four varieties. We intend to offer the green peppercorns next season.

Green Pepper can be harvested at anytime and is used as an accent for many foods in Cambodian cuisine. The green fruit has a fresh citrus flavour and is less spicy than the dried varieties.

Black pepper is harvested once some of the fruit begins to ripen (turn red). The green fruit is hand picked, sun-dried for two to four days and then hand-sorted by size. Black pepper has a deep, strong and slightly floral flavour with hints of eucalyptus and mint. It can range from mildly sweet to very spicy.

Red pepper. The ripened red fruit is left on the vine for an additional four months before being harvested, dried and hand sorted. Red pepper is sweeter and less spicy than the black but its flavour is more rounded, delivering a powerful fruity aroma

White pepper comes from dried red peppercorns. The fruit is soaked in brine for five minutes and sundried. The outer skin is rubbed of by hand to reveal the white inner core. This is the most delicate of peppers and carries notes of fresh herbs and lime. White pepper is used in French pastry and has even been used to make ice cream.

 

 

Pepper posts under the canopy
Visiting the farm

Best Pepper in the World

Here are some of the descriptions offered by writers and foodies about Kampot Pepper.

KAMPOT, Cambodia — A nearby sea, flanking mountains, a quartz-rich soil: It’s the perfect spot on earth, devotees say, to yield a product they describe in that rapturous vocabulary usually reserved for fine wines: “aristocratic, virile, almost aphrodisiacal,” with subtle notes of caramel, gingerbread and mild tobacco.

(Denis D. Gray, The Associated Press)

“The dogged determination to revive a once threatened crop is now starting to pay dividends. “It has a lot of cachet, something from the past,” says Bourdain. A full renaissance is a long way off: Cambodia exported only a few thousand kilograms last year. But awareness is growing fast, and as Laiskonis points out, Kampot pepper offers that all-important element of romance. “It has been rescued from time and events,” he says. “Ingredients that tell a story are a special thing you can offer people.”

Chef Anthony Bourdain in Time Magazine

 

 

 

In the News…

Cambodia’s ‘perfect pepper’ conquering taste buds

A nearby sea, flanking mountains, a quartz-rich soil: It’s the perfect spot on earth, devotees say, to yield a product they describe in that rapturous vocabulary usually reserved for fine wines: “aristocratic, virile, almost aphrodisiacal,” with subtle notes of caramel, gingerbread and mild tobacco. (Read full article…)

 

Cambodia’s Comeback Spice

There’s pepper and then there’s Cambodia’s Kampot pepper. You might think that the stuff that comes out of shakers and grinders is pretty much the same wherever you go, but to increasing numbers of chefs, restaurateurs and foodies, ordinary pepper bears as much resemblance to Kampot pepper as vin de table does to fine Bordeaux. (Read full article…)

 

Kampot Peppers Grow Incomes — For a Few

PHNOM PENH (Khmer Times) – Rising demand for Kampot Peppers is pushing a cultivation increase, but only a limited number of companies are benefiting. … “Farmers cannot greatly expand their cultivation area, because they don’t have money and a lot of land,” said Mr. Lay. “But there are more companies starting to plant pepper on a lot of land.” (Read full article…)

 

Cambodia’s Kampot pepper wins coveted EU protection

PHNOM PENH, Cambodia – Cambodia’s Kampot pepper, a go-to spice for chefs around the world, has joined an elite group of gourmet food items whose names are protected by the European Union, joining products such as Gruyere cheese from France and Parma ham from Italy. (Read full article…)

 

Cambodian Peppers Are Now Considered an Elite and Protected Food in Europe

Kampot pepper is a chef favorite, a rare pepper that has been grown in Cambodia since the 13th century. According to the AP, last year just 60 tons of Kampot pepper were produced, and 70 percent of that was exported—primarily to the EU, the United States, and Japan. Those in the know credit the Kampot region’s mineral-rich soil for itsfloral and sweet flavor. (Read full article…)

 

How the World’s Best Pepper is Grown in Kampot, Cambodia

…The region, along the country’s southern coast, is famed for the spice, which was the first Cambodian product to receive a Protected Geographical Indication (the same certification that protects regional products like Champagne). The mineral-rich soil and rainy weather in the high-elevation areas near Kampot and Kep are perfect for pepper production, and I was here to see it firsthand. (Read full article…)

 

The taste of Kampot life

… Surrounded by pepper poles on a half-hectare farm, my guide takes up the story. “My father told me people didn’t want to come here. They were afraid of mines and Khmer Rouge soldiers,” says Mr Meas Rim. The area was a Pol Pot stronghold into the 1990s. Replanted in 2000, the early pepper crops fetched only US$1 a kg (Read full article…)

 

Cambodia’s Fiery Kampot Pepper wins EU protection

Famed for its intense floral tones, Cambodia’s Kampot pepper has won protection from the European Union, joining an exclusive club of gourmet favourites including champagne, Cornish pasties, Gorgonzola cheese and Darjeeling tea. (Read full article…)

 

Contact

Contact us:

Best means of contact is by email
email: info@bestpepperever.com

By Phone:

Canadian number:  +1-778-835-5801
International to Cambodia: 011 + 855 93 369 738
Within Cambodia: 093 369 738