Red Pepper, Kampot Peppercorns
The Kampot Red Pepper from Cambodia is something special. It is a pepper harvested only at full maturity. Namely when its berries turn red. This Red Kampot pepper belongs to the World's best and rare pepper varieties. It is highly appreciated and recommended by the star chefs and gourmets worldwide.
The RED Kampot pepper has an unmistakable intense taste. It embodies the complete aroma of black pepper combined with a unique sweet flavor. Not always available because it's rare, but if you find some, you should try it.
It has a reddish-brown color and a wonderfully woody aroma with notes of red fruits and honey. Freshly ground or crushed, it refines salads, pasta, duck, pork, and dessert with its unique taste. Use it on chocolate and fruits like strawberries and pears.
I placed my red Kampot pepper in a peppermill. It is on my table, and I use it very often. You can also mix it with other pepper varieties and create your pepper seasoning.
Growing Region of the Kampot Pepper
Red Pepper from Kampot grows in the southern province of Cambodia called Kampot. It is located in front of the Teuk Chhou River and has the elephant mountains in its back. The geographic events and the tropical climate, with only short dry seasons, are perfect for the cultivation of this exceptional pepper.
The pepper plant
Pepper is the fruit of the pepper plants (Piperaceae), which is a Tropical vine. It has about 700 species. This plant needs a lot of water, but it cannot stand with its feet in the water. Otherwise, it will rot quickly. At the age of 3 years, the plant starts to carry its fruits - the pepper and can be harvested twice a year for up to 30 years.
The pepper plant grows up to 10 m tall, but in commercial cultivation, they keep it to a height of 3-4 m. It needs a shadowy place and lots of water. It is best to plant the pepper plant on hills so that the rainwater can drain and not ruin the roots.
Cultivation of red pepper berries
The hilly landscape of Kampot offers ideal conditions for the pepper plant. Not only can drain the water easily but also the soil is also very nutritious. Therefore this region has grown pepper since the 13th century.
The production of Red Kampot pepper is difficult. Their long, successful tradition and the perfection of their craftsmanship allows the pepper growers to take the risk of producing red peppercorns. It always involves a risk delaying the harvest and waiting for the ripe red pepper berries. The producers can lose their entire crop due to weather fluctuations or pests. Besides, a high degree of expertise is required to ensure the exact timing of harvesting the red berries. Overripe pepper can spoil faster due to its higher sugar content, as well as being more susceptible to damage during harvest. Also, the pickers must exercise great care when picking, as the fully ripe pepper fruits are sensitive and easily damaged. Therefore it is always handpicked.
This Red Kampot pepper was harvested at full maturity when the peppercorns were red, hand-picked and dried under the sun. After drying, they were selected and packaged by hand. Only perfect pepper berries come to Europe.