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Long red pepper from Kampot

An olfactory examination reveals surprising warm notes, spontaneously evoking gingerbread. This is followed by an exceptional aromatic procession of dried tomatoes, mild tobacco and saffron, liquorice, a floral element of old roses, spicy notes with peaks of cloves and cinnamon and a vegetable freshness evoking the bell pepper. It is therefore a very rich pepper on an olfactory level, very seductive. But beware - behind this warm, gourmand nose, a decidedly spicy pepper is waiting. It fits perfectly with red meats, lamb, duck, terrines, casseroles, tuna and oily fish...
  • 9,70 €

    Box of 50g (1.76 oz) Per kilo price : 194,00 €
  • 28,20 €

    Box of 200g (7.05 oz) Per kilo price : 141,00 €

Botany : Piper officinarum
Origine : Kampot, Cambodia
Ingredients : 100 % long red Kampot pepper catkins
Storage : Away from light, heat and moisture.
Le Comptoir des Poivres' scale (?) : 7-8
Réf : FAR02_P

Long red Kampot pepper
Piper Officinarum

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.
You can use this pepper in cooking, having taken care to break it into two pieces, in casseroles, condiments, gherkins and pickles.
Otherwise, use it when the food is served, ground directly onto the dish, using a nutmeg grater or a fine flat grater, on purées of potatoes or vegetables, in your pasta dishes, with sides of lamb, goats cheese in oil, with chocolate desserts, fruit in syrup, stewed fruits and melon, cherries, quinces and pears.

Mortier et pilon

Je conseillerai aux amateurs de ce poivre exceptionnel de l'écraser avec un
mortier et un pilon afin d'ôter le "squelette" de l'inflorescence.

  • 2 out of 2 people found this review useful.
Avis laissé le 2016-01-22 par Daniel Dantand

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Long red pepper from Kampot

Long red pepper from Kampot

An olfactory examination reveals surprising warm notes, spontaneously evoking gingerbread. This is followed by an exceptional aromatic procession of dried tomatoes, mild tobacco and saffron, liquorice, a floral element of old roses, spicy notes with peaks of cloves and cinnamon and a vegetable freshness evoking the bell pepper. It is therefore a very rich pepper on an olfactory level, very seductive. But beware - behind this warm, gourmand nose, a decidedly spicy pepper is waiting. It fits perfectly with red meats, lamb, duck, terrines, casseroles, tuna and oily fish...