Kampot Pepper

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. (Time Magazine)

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.

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. The fresh green peppercorns do not travel well and need special handling to bring them across the world.

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