Kampot black, red and white pepper (3× 250 g)

·   Our largest 750g (3× 250 g) Package three types of pepper of the highest quality
·   Grown in Kampot province in Cambodia
·   Packaged 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

Select an option
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

€138,95

The recommended amount per dose is 0.5g

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Kampot black, red and white pepper (3× 250 g)

Kampot black, red and white pepper (3× 250 g)

€138,95

€138,95

×
Testovací text

Origin

Characteristic

Processing

Usage

Package

Awards

Origin

Quality is our top priority, as confirmed not only by the certificates our pepper holds, but also by the awards it receives 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.

Characteristic

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

Black pepper releases tones of eucalyptus, camphor, and thyme accompanied by the scent of lime peelafter being ground. These gradually transition into a maritime aroma with developingfruity notes . 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 spiciness . Initially, tones ofrose and rosehip fruit dominate, which then transition into dried cherries. After two to three minutes, 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 being ground, 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 sense 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 by the processing of the pepper vine 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, where they acquire their characteristic black color and wrinkled surface.

Red pepper is obtained by harvesting fully ripe peppercorns. They mature 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 peppercorns. These are then dried in direct sunlight and soaked again to remove the red skin, leaving only the creamy white peppercorn.

Freeze-dried green pepper is obtained by harvesting fragile, still unripe peppercorns. They are not traditionally dried in the sun but undergo a process called lyophilization. During this, the grains are dried by freezing, which removes moisture. Added Kampot salt keeps the grains fresh even during transport.

Thanks to careful selection meeting the strict quality requirements for pepper exported from Kampot, set by the Kampot Pepper Association, only the best grains are handpicked. 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 their different taste, aroma, and pungency, the various types of pepper are suitable for different purposes.

Black pepper is a universal spicethat doesn'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 place in classic sauces, soups and goes great with pasta.

. Red pepper, thanks to its fruity character, is the king of cold cuisine. It suits 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 supports the taste of seafood, pairs well with risotto, creamy soupsand its flavor doesn't get lost even in combination with good pasta.

The finer you crush Kampot pepper, the more intense the pungency 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.

Thanks to this, the grains retain even after opening the bag the authentic taste and aroma 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 in resealable bags with a volume of 250 grams. Each Package also includes a brochure that brings you the story of the best pepper in the world and brings the world of .pepper..field. closer.

Awards

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

Among the most significant is the award given to our pepper within the framework of the Great Taste competition, one of the most prestigious contests 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.