Long white seeded 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.
This pepper has an elegant spice to it that develops over time. The small grains, extracted from the long pepper catkins, facilitate its use in cooking. No need to grate, grind or mill it, you can use it straight on your dishes. This pepper is resistant in slow cooking.
It will bring some crunch and texture to your soups, vegetable creams and purées. It would go well in casseroles. It is excellent for flavouring charcuterie, pickles, condiments in vinegar and gherkins.
It is perfect for red meat, lamb, duck, pork and oily fish.
It will subtly enhance fresh goats' cheese with a little olive oil.