Long black Kampot pepper Pepper from Cambodia, from the Kampot region, was highly renowned before the Khmer Rouge took over the country. A few years ago, in 2004, a Frenchman decided to unite the farmers who had a few pepper vines to restart production in the region. He visited Gérard Vives to get his advice.
With his experience in the field in different countries, Gérard suggested he opt for high quality production, with numerous selective sorting sessions, on the plant, after harvest, before drying and after drying. The exemplary work that he has carried out with the producers means that today we are able to propose one of the world's best peppers.
Despite the extremely high overall quality of pepper in the area, Gérard only selected one farm, that of Mr Li Ngnoun, called Ta Li, and asked him make any even stricter selection to obtain just a few kilograms of exceptional corns per harvest.
In this plantation there is not a single gram of pesticide or chemical fertiliser. Everything is natural. The fertiliser used is made of a mixture of rice paddy crabs and grass. New soil is regularly added and watering is done manually, which calls for enormous effort. To do such a hard job, you need to be passionately in love with your land and its products, and we can assure you that this is the case for the Ngnoun family.
Many people are not sure how to use long peppers. They can withstand cooking and can be used whole or broken into two or three pieces. You can also cut them into small pieces and grind them in a peppermill, crush them with a pestle and mortar or grate them just before serving with a fine grater. Use it in stews, condiments, gherkins, pickles. They work wonders with red meat, lamb, duck, terrines, tuna and oily fish. They will astound your guests in desserts, pastries and with fruit.