Very aromatic, long finish with notes reminiscent of confit fruits. An exceptional pepper, most appropriate when used as a finishing touch in any kind of dish. Its rich, balsamic fragrance also marries well with pear-based desserts, apples and chocolate.
In order to produce this pepper grade, peppercorns must fully mature on the vine – a longer process than the production of black pepper. Red peppercorns are hand-selected during harvest, as their transformation is more complex. Once dried, red peppercorns develop a more complex, fruity flavour when compared to black pepper, without losing their bite.
Kampot pepper comes from the Cambodian province of the same name. More precisely, this pepper is cultivated in the Chhuk region. Kampot terroir is classified as “Protected Geographical Indication”; meaning that its cultivation is restricted to a specific territory and its production must strictly adhere to traditional, local agricultural methods. This is one of their most reputable peppers.