Kampot black, red and white pepper (3× 50 g)

·    Three 50g packs of the highest quality Package black, red, and white pepper
·    Grown in Kampot province in Cambodia
·    Packed in a resealable doypack pouch
·    Pepper flavor with tones of citrus, fruit, and herbs
·    Suitable for both savory and sweet dishes
·    Awarded stars by Great Taste

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Pepper starter pack – Kampot black, red, and white pepper (3× 20 g)
3× 20 g
Kampot black, red and white pepper (3× 50 g)
3× 50 g
Kampot black, red and white pepper (3× 100 g)
3× 100 g
Kampot black, red, and white pepper (3× 250 g)
3× 250 g

261,00 kr

The recommended amount per dose is 0.5g

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Kampot black, red and white pepper (3× 50 g)

Kampot black, red and white pepper (3× 50 g)

261,00 kr

261,00 kr

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Testovací text

Origin

Characteristic

Processing

Usage

Package

Awards

Origin

Kampot pepper is grown in Kampot province, located in the very south of East Asian Cambodia.

This is an area that, thanks to its coastal climate and geological conditions, enables local farmers to produce pepper of the highest quality in the world. Not for nothing, this pepper has earned a protected geographical indication, similar to French champagne.
We purchase pepper from small family farms for direct trade conditions that ensure fair compensation for every grower, and we strive to promote this approach among other traders as well.
As a result, when you purchase from us you receive not only the highest quality pepper, but also the assurance that you are buying a sustainable and morally responsible product that will help provide its producers with medical care and education for their children. 

Characteristic

Peppers differ from each other in taste and aroma, which are scarcely found in the pepper sold in ordinary supermarkets.

Black pepper, when ground, releases notes of eucalyptus, camphor, and thyme accompanied by the aroma of lime peel. They gradually meld into a maritime aroma with evolving fruity notes. The dominant note is the aroma of peaches and nectarines, accompanied by hints of pine and the earthier tones of Cambodian mountain soil rich in minerals.

The rare Červený pepper is an explosion of fruity notes with a milder spiciness. Initially, the notes are dominated by rose and rosehip, which then transition into dried cherries. After two to three minutes, more characteristic aromas of Kampot pepper, such as citrus fruits, dried tangerines and the earthier crust of sourdough bread.

White pepper is delicate, yet still peppery as a caress to the taste buds. Once ground, aromas develop of camphor, sage, and cedarwood, accompanied by a subtle aroma of nutmeg blossom, grapefruit, and other citrus fruits. After a few minutes in the mouth, you can detect notes of nutmeg, of blossom of thyme and balm underpinned by the aroma of cedar and black tea.

Processing

Kampot We divide pepper into three basic colors, which differ in the processing of the fruits of the pepper vine.

In case of black pepper the grains are harvested at the moment when the pepper berries are still green. They are then dried under the intense Cambodian sun, during which they acquire their characteristic black color and wrinkled surface.

Red pepper is obtained from a full harvest of ripe pepper berries. They ripen to a deep red color and are full of fructose, which gives this type of pepper its unique flavor.

White pepper is a specialty obtained from fully ripe red pepper berries. They are then dried in the direct sunlight and repeatedly treated so that the reddish skin can be removed, leaving only the creamy white pepper berry.

Thanks to careful selection meeting the strict demands for the quality of Kampot pepper, established by the Kampot Pepper Association, only the best berries are hand-selected. They are then vacuum-sealed so that quality and freshness are preserved during the journey to the Czech Republic, where they are further sorted, packaged, and delivered right to your table.

Usage

Thanks to their different taste, aroma, and spiciness, the various types of pepper are suited for different purposes.

Black pepper is a universal ingredient, which will hardly get lost in any dish. Nevertheless, it is ideal to pair it mainly with dark red meat. It will elevate every steak on the grill or in a pan to perfection, yet it also finds its use in classic sauces, soups and it also goes well with pasta.

Red pepper, thanks to its fruity character, is the king of cold cuisine.It is suitable for vegetable salads, pairs well with risotto, soups, and don't be afraid to experiment with it when preparing sweet desserts or mixed drinks.Rather than with dark meat, combine it with fish or light poultry meat.

White pepper is suitable for light meat. It superbly enhances the flavor of seafood, and pairs well with risotto, creamy soupsand its flavor doesn't get lost even when combined with a good sauce.

The more finely you grind Kampot pepper, the more intense the spiciness, whereas larger fragments or whole grains will lend the dish more specific notes of pepper.

Package

Thanks to the materials used and the special sachet sealing technology, air and moisture do not reach the pepper.

Thanks to this, even after opening the sachet, the grains retain authentic taste and aroma of Kampot pepper. After emptying, you can, as part of sustainability, upcycle and continue to use them in a variety of different ways. We pack the pepper in resealable sachets with a volume of 50 grams. Each Package also includes a brochure that brings you the story of the best pepper in the world and brings you closer to the world .pepper..field.

Awards

Quality is our top priority, as evidenced not only by the certificates our pepper bears, but also by the awards it takes home from international competitions.

Among the most significant are the awards given to our pepper as part of the competition Great Taste, one of the most prestigious competitions in the world of gastronomy.

However, sustainability is also important to us, which we do not treat as mere empty words, as demonstrated by SDG’s awards awarded to truly sustainable and socially responsible projects.