Kampot black, red and white pepper + green freeze-dried (4× 50 g)

· Four 50g packages of all types of pepper of the highest quality
· Grown in Kampot province in Cambodia
· Packed in a resealable doypack bag
· Pepper flavor with tones of citrus, fruit, and herbs
· Suitable for both savory and sweet dishes
· Awarded stars Great Taste

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Kampot black, red, white, and green freeze-dried pepper – complete pepper starter pack (4× 20 g)

4x 20 g

Kampot black, red and white pepper + green freeze-dried (4× 50 g)

4x 50 g

Quantity

€53,95

The recommended amount per dose is 0.5g

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Kampot black, red and white pepper + green freeze-dried (4× 50 g)

€53,95

Origin

Characteristic

Processing

Usage

Package

Awards

Origin

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

This is an area where, thanks to its seaside climate and geological conditions, local farmers are able to produce pepper of the the highest quality in the world. It is not for nothing that this pepper has obtained a protected geographical indication, similar to French champagne.
We purchase pepper from small family farms for direct trade conditions that guarantee a fair reward for every grower, and we strive to promote this approach among other traders.
Thanks to this, by purchasing from us you obtain not only the pepper of the highest quality, but also the assurance that you are buying a sustainable and ethically responsible product that helps ensure its producers medical care and education for their children.

Characteristic

The set consists of four types of Kampot pepper, namely black, red, white, and green.

They differ from each other in taste and aroma, which you can hardly find in pepper sold in ordinary supermarkets.

Black pepper after grinding, it releases notes of eucalyptus, camphor, and thyme, accompanied by the scent of lime peels. These gradually flow into a seaside aroma with developing fruity notes. The dominant aroma is that of peach and nectarine, which are accompanied by the scent of pine and the earthy tones of Cambodian mountain soil rich in minerals.

Rare red pepper is an explosion of fruity notes with a milder spiciness. Initially, notes of rose and rosehip dominate, which subsequently transition into dried cherry tones. After two to three minutes, more distinctive aromas develop for Kampot pepper, such as citrus fruits, dried tangerines, and a more earthy crust of sourdough bread.

White pepper is a gentle yet consistently peppery caress of the taste buds. After grinding it, aromas of camphor, sage, and cedar wood unfold, accompanied by a subtle aroma of nutmeg flower, grapefruit, and other citrus fruits. After a few minutes in the mouth, you can detect notes of nutmeg, thyme flower, and lemon balm underpinned by the aroma of cedar and black tea.

Green lyophilized pepper brings the maximum fresh taste of green peppercorns. Even in this case, expect a pepper flavor full of tartness in a very intense and rich form. The taste of green lyophilized pepper combines fresh notes of freshly cut grass, green tea, and citrus fruits with a subtle hint of sea salt.

Processing

Kampot pepper is divided into three basic colors, which differ by the processing of the fruits from the pepper vine.

In the case of black pepper the berries are harvested at the moment when the peppercorns 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 by harvesting fully ripe pepper berries. They ripen to a deep red color and are full of fructose, which gives this type of pepper its unique taste.

White pepper is a specialty obtained from fully ripe red pepper berries. They are then dried under the direct sun and re-soaked to remove the red skin, leaving only the creamy white pepper seed.

Lyophilized green pepper is harvested from the delicate, still unripe pepper vine berries. Instead of the traditional sun-drying, it undergoes a lyophilization process – freeze drying, which removes moisture from the berries. The added Kampotská šlů preserves their freshness even during transport. After unpacking, a drop of oil or water is enough for them to reabsorb moisture, and the pepper regains its original structure and taste, as if it had just been plucked from the vine.

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

Usage

Thanks to their diverse taste, aroma, and spiciness, different kinds of pepper are suitable for various purposes.

Black pepper is universal, which won’t get lost in any dish. Nevertheless, it is ideal to pair it mainly with dark red meat. It elevates every steak on the grill or in the pan to perfection, yet it also finds its use in classic sauces and soups and it also goes great with pasta.

Red pepper, thanks to its fruity character, is the king of cold cuisine. It goes well in 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 lighter poultry meat.

White pepper goes well with light meat. It excellently enhances the flavor of seafood and pairs well with risotto and creamy soups and its flavor doesn't get lost even when combined with a good paste.

Lyophilized green pepper from Kampot is the most universal among the green peppers we offer. The crushed one pairs excellently with any type of meat, dark, light, game, and even fish. It refreshes pasta, baked dishes with cheese with mushrooms and sauces as well. It definitely doesn't fall short even in autumn soups, you can also experiment with it in desserts and ice creams, and the most discerning can also enjoy it in combination with truffles.

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

Package

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

Thanks to this, even after opening the bag the seeds retain authentic taste and aroma Kampot pepper. After emptying, you can also, as part of sustainability, upcycle and continue to use them in a multitude of other ways. We package the pepper in resealable bags with a volume of 100 grams. Each package also includes brochure that brings you the story of the best pepper in the world and brings the world .pepper..field. closer.

Awards

Quality is our top priority, as confirmed not only by the certificates that our pepper carries, but also by the awards it brings 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 gastronomic competitions in the world.

Sustainability is also important for us, which we do not treat merely as empty words, as evidenced by the SDG’s award awarded to truly sustainable and socially responsible projects.