Suitable for beginners

Kampot black, red and white pepper (3× 20 g)

.pepper..field®

· 3× 20 g of the world's best Kampot pepper awarded with Great Taste stars
· The set contains strictly selected grains of three basic colors, suitable for light and dark meats, sauces, soups, pasta, and desserts
· Packed in a resealable bag to preserve flavor and aroma
· The set's contents are sufficient for approximately 240 servings of food
· Suitable for grinding in mills or mortars

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3× 20 g

3× 50 g

3× 100 g

3× 250 g

€17,95

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The recommended amount per dose is 0.5 g

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Kampot black, red and white pepper (3× 20 g)

€17,95

Origin

Characteristic

Processing

Usage

Package

Awards

Origin

Kampot Pepper is grown in the Kampot province located in the very south of Southeast Asian Cambodia.

It is an area that, thanks to its maritime climate and geological conditions, allows local farmers to produce pepper of the highest quality in the world. It is no coincidence that this pepper has obtained protected geographical indication, similar to French Champagne.
We purchase pepper from small family farms under direct trade conditions, which guarantee fair compensation for every grower, and we strive to promote this approach among other traders as well.
Thanks to this, by purchasing from us you will get not only pepper of the highest quality but also the assurance that you are buying a sustainable and morally responsible product that helps provide its producers with medical care and education for their children.

Characteristic

Peppers differ from each other in their taste and aroma, which you can hardly find in pepper bought in ordinary supermarkets.

Black pepper releases tones of eucalyptus, camphor, and thyme accompanied by the scent of lime peelafter grinding. These gradually transition into a maritime aroma with developingfruity tones . The dominant aroma ispeach and nectarine

, accompanied by the scent of pine and earthy tones of Cambodian mountain soil full of minerals. The rare red pepper is an explosion offruity tones with a milder pungency . At first, tones ofrose and rosehip fruit dominate, which then transition into dried cherries. After two to three minutes, the more characteristic scents for Kampot pepper begin to develop, such as citrus fruits, dried mandarins

and the earthier crust of sourdough bread. White pepper is a gentle yet still peppery caress of the taste buds. After grinding, it unfolds scents ofcamphor, sage, and cedarwood , accompanied by a subtle aroma of nutmeg blossom, grapefruits, and other citrus fruits. After a few minutes in the mouth, you can feel tones of nutmeg kernel, thyme flower, and lemon balm underpinned by the aroma of cedar and black tea.

Processing

Kampot pepper is divided into three basic colors, which differ from each other in the processing of the peppervine fruits.

In the case of black pepper the grains are harvested 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 peppercorns. 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 peppercorns. These are then dried in direct sunlight and soaked again to remove the red skin, leaving only the creamy white pepper grain.

Thanks to careful selection corresponding to strict quality requirements for pepper exported from Kampot, set by the Kampot Pepper Association, only the best grains are hand-picked. They are then vacuum-packed to preserve quality and freshness during the journey to the Czech Republic, where they are further selected, packed, and delivered right to your table.

Usage

Thanks to the different taste, aroma, and spiciness, individual types of pepper are suitable for different purposes.

Black pepper is a universal spicethat won't get lost in any dish. However, it is ideal to pair it primarily with dark red meat. It elevates every steak on the grill or pan to perfection, but it also finds its use in classic sauces, soups and goes great 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 wonderfully enhances the flavor of seafood, pairs well with risotto, creamy soupsand its taste is not lost even in combination with good pasta.

The finer you crush Kampot pepper, the more intense the spiciness will be, while larger fragments or whole grains lend the dish more specific pepper tones.

Package

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

This way, the grains retain their authentic taste and aroma after opening the bag of Kampot pepper. After emptying, you can also upcycle the bags as part of sustainability and continue to use them in many other ways. We pack the pepper into resealable bags weighing 20 grams. Each Package also includes a brochure that brings you the story of the best pepper in the world and introduces you to the .pepper..field.

Awards

Quality is our top priority, as confirmed not only by the certificates our pepper holds but also by the awards it has received from international competitions.

Among the most significant is the award given to our pepper within the framework 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 perceive as empty words, as evidenced by the SDG’s award given to truly sustainable and socially responsible projects.