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In the first part of our miniseries on the scientific examination of peppercorns we introduced you to the discovery made by scientists from the Cambodian Technical Institute. While studying the behavior of red peppercorns, they found that some important substances affecting the taste and aroma of this pepper are degraded when dried in too intense sunlight. So what secret process is behind preserving 100% quality of the rare red pepper? By blanching the peppercorns before drying, excellent results were achieved The scientists' recommendation could actually be that farmers dry the peppercorns at lower temperatures to preserve color and flavor. However, this is a difficult task both technically and time-wise. Therefore, the scientists sought a solution to avoid degradation while still drying the pepper at high temperatures. And they truly found such a solution. The secret is quickly blanching the red peppercorns before the drying process. Scientists found that when the peppercorns are immersed in boiling water, they retain their properties during subsequent drying. During their experiments, they conducted various lengths of boiling the peppercorns and discovered that changes in the matrices and enzymes within the peppercorn structure occur after just five minutes of boiling. The boiling time is very important With longer boiling, the processes inside the grain stabilize and the changes are no longer as pronounced. When peppercorns that have been blanched are then dried at temperatures exceeding 55 degrees Celsius, the degradation processes inside the grains are not as significant as in grains that were not boiled. Boiled peppercorns retain their color better and also their flavor and aroma profile. The scientists' conclusion is: to preserve the perfect red pepper, the ideal procedure is to first blanch the grains for 5 minutes and then dry them at 55 degrees Celsius. The result should be red peppercorns of the highest quality, retaining the maximum amount of substances they contained at the moment of being picked from the pepper vine. Long live science!

Kampot Pepper has literally risen from the ashes in recent years and is once again attracting the attention of the whole world. Not only professional chefs but also enthusiastic amateur lovers of refined tastes have been captivated, as well as scientists from the Technological Institute in Cambodia. Several experts from the Faculty of Chemical and Food Technology have looked beneath the surface of pepper to uncover the secrets of its chemical composition and define the ideal way to handle the treasure from the Kampot region. How to get the best out of the rare red pepper? The subject of their research was red pepper, which is among the specialties of the region. These are fully ripe peppercorns that gain a sweet taste without losing their characteristic peppery spiciness. Scientists were primarily interested in the properties of handling this pepper during its processing after being harvested from the pepper vine. In the traditional process, the peppercorns are harvested and then dried under the sharp Kampot sun. The temperatures accompanying the drying process can exceed up to 60 degrees Celsius. It was precisely the effect of temperature on the chemical processes inside and outside the peppercorns that became the subject of the scientists' research. 55 degrees Celsius is the critical temperature for preserving all aromas and flavors Scientists found that the moment the drying temperature of the grains exceeds 55 degrees Celsius, degradation begins in several important factors that affect the overall taste and aroma of the pepper. The ripe red peppercorns lose their rich color, and the content of phenolic substances and flavonoids, which contribute to the taste and aroma profile of the peppercorn, also starts to decrease. What these temperatures do not affect, however, is the piperine content in the peppercorn, which gives it its characteristic spiciness. Even at temperatures reaching 65 degrees Celsius, the levels of this substance remain stable, and the grain remains equally spicy. The scientific research could eventually lead to an innovative approach to processing Kampot pepper The result of the study could therefore be a conclusion and recommendation for farmers to dry their peppercorns at a constant temperature not exceeding 55 degrees Celsius. However, in such a case, the drying process takes a longer time. Therefore, scientists came up with a solution on how to dry peppercorns faster while preserving their important substances. You can read about this procedure in our next article in the series When scientists look beneath the skin of Kampot pepper.

Spring is coming, and with it the well-known spring fatigue, which allows us to experience all sensations at only half power. There are several ways to fight spring fatigue. We decided to create a magical elixir that will inject so much energy into you that even spring fatigue will run away from you. It starts and ends with quality ingredients We put our heads together with magicians Petr and Roman from KOJU, who mixed for us a non-alcoholic concentrate of the best ingredients that will drive away all fatigue from your body, strengthen the immune system, and generally boost your zest for life. The basic ingredients of this magical potion are the power of pepper, ginger, and turmeric. We took the original KOJU Ginger shot containing organic Peruvian ginger, organic coconut water, lemon juice, and floral honey, and added a selection of the darkest red peppercorns with their uniquely fruity character. To maximize the effects of the pepper, we also added a pinch of turmeric, which together with the pepper forms an incredible natural team capable of healing a wide range of ailments in the human body. Are you interested in the taste of true dark red pepper? Try it on its own in a zip bag Package, which preserves its fruitiness and freshness for as long as possible. A natural remedy for fatigue and health support .pepper..shot will help you energize your body but also supports its regeneration. It boosts metabolic activity, helps fight inflammation, and strengthens heart function. It also contributes to building stronger immunity, helping you avoid unpleasant illnesses. A higher vitamin C content creates a protective shield around your body that no bacteria will easily penetrate! And the dosage? Enjoy it in the morning before breakfast, you can energize yourself with it during your sports training, or refresh yourself during the day when you feel your batteries need a little juice recharge. The ideal dose is 40 ml daily, which is exactly one small bottle. You can also take the ginger drink with Kampot pepper on its own, mix it into juices and teas, or use it to prepare alcoholic drinks. Try it and see for yourself. There is no better way to "burn the worm" out of your body.

When the Czech Republic is mentioned in the world, people usually think of Jaromír Jágr and right after him, beer. We Czechs are simply world-famous for our love of the hop beverage. That’s why we couldn’t resist trying to realize the idea of combining our national treasure with a bit of spice from distant Kampot. And it wouldn’t be us if pepper didn’t play the main role in it. Pilsner beer, properly spiced with Cambodia To be able to create a beer special flavored with Kampot m pepper, we needed to find an equally crazy partner, who turned out to be the Proud brewery, a specialist in various beer anomalies that, however, taste damn good. That we chose correctly is also proven by the latest win of our .pepper..beer PEPPER YOUR SAISON in the Cerevisia Specialis competition, where we placed first among eighteen beer specials in the unusual beers category. What does beer with pepper taste like? That our pepper beer is truly unusual can be seen and tasted right away. A gently cloudy golden color accompanies a flavor journey through the Cambodian pepper plantations, which in many ways resemble Czech hop fields. The delicate aroma of dark red Kampot pepper brings a slightly earthy spicy taste to the top-fermented, unfiltered, and moderately bitter beer, supported by an exotic hint of clove. The red pepper also ensures the presence of subtle fruity tones, which are the cherry on top of the foam of this specialty. Our pepper beer is a great refreshment but also finds its place when paired with red meat. Don’t hesitate to experiment a bit with it in the kitchen, basting meat with it or using it in sauce preparations. However, we don’t need to reveal more. We Czechs know best in the world how to handle beer!

Dark red and red pepper is a diamond, in this case perhaps rather a ruby of the Kampot pepper plantations. It is a unique feature of this beautiful region, which you will hardly find anywhere else in the world. The difficulty and long maturation period of the red and dark red peppercorns make it a rarity even in its homeland – in Cambodia. The uniqueness is also the very essence of the taste and aroma of these types of pepper, which differ significantly from all others. It contains a considerable amount of fructose thanks to the long sun ripening. Flowers, cherries, and citrus fruits It probably won't surprise you that both dark red and red pepper offer, after grinding, a range of nuances of red-colored fruits and plants. Attentive ones can notice floral tones of roses, which are then complemented by light notes of rosehip fruit. Then the aroma develops into dried cherries, and there are also distinct nuances reminiscent of classic incense sticks. After two to three minutes, this red dance calms down and the aroma begins to take on a somewhat more characteristic scent typical for Kampot pepper. You can sense citrus fruits, the crust of rye sourdough bread, as well as light notes of dried mandarins, which complement the subtle nuances of dried red fruits. Magical seasoning to experiment with When placed in the mouth, red Kampot pepper unfolds a pungent yet gentle flavor. It resembles the fresh taste of fruit that has a concentrated delicate intensity. Thanks to these fruity tones, red pepper is a magical seasoning that offers a vast space for experimentation. With dark red Kampot pepper, which is a sort of selection from the clusters and contains the ripest berries, expect these tones to be even stronger and more intense. Not only is it suitable for seasoning classic savory dishes, but it can also be used in desserts or alcoholic beverages, basically anywhere we want to surprise with sophistication and an unexpected taste of the exotic. However, judge for yourself—who wouldn't want ice cream topped with a few shards of red mystery?

Would you like an extraordinary gourmet experience that you won't find just anywhere? That's exactly what we serve you with our exclusive nut butters .pepper..nuts, which we make from the kernels of the most delicious organic nuts. All our pepper butters are 100% vegan and gluten-free, making them the ideal base for a healthy breakfast that everyone will truly love without any guilt.  Inspiration from distant travels We have tuned each flavor to evoke the tastes of Cambodia as much as possible. To the nut base, which is made either from pistachios, roasted royal almonds, or cashew nuts, we add other selected ingredients. Among them, you will find, for example, exotic mango, delicate coconut, exceptional real Bourbon vanilla from Madagascar, or freeze-dried raspberries with the best organic chocolate made from quality cocoa beans. However, the most important ingredient is Kampot pepper. Specifically, for the nut butters, the delicious red pepper fits best due to its distinctive fruity aroma. With its delicately sweet and intense flavor, it harmonizes perfectly with all the added ingredients. Not only the best for breakfast There are several ways to enjoy our nut butters to the fullest. As mentioned, they are a great addition to breakfast. They enhance its nutritional value and enrich the usual taste. Butters can be added to pancakes, porridges, spread on sweet pastries, or enjoyed with fruit. For example, the combination with figs is unexpectedly delicious! Nut butters can also be used in the preparation and baking of desserts. One example is dumplings made from curd dough filled with nut butter. The preparation process is incredibly simple, and the result is absolutely fantastic. However, imagination knows no bounds, and you can add nut butter to doughs, creams, heat-treat fruit on it, or use it as a sweet finishing touch on a freshly baked cake. Personally, however, we like our butter best just as it is, alone, on a spoon, and sometimes secretly from the pantry to improve our mood. Because that's exactly what our nut butters with Kampot pepper can do. 

The delicacy of cocoa beans from South America combined with a hint of spicy flavor from Cambodia, this is exactly how the exquisite chocolates we prepare for you in cooperation with the HERUFEK chocolate manufactory can be described. We share not only your passion for perfect tastes but also the philosophy of helping people on the other side of the planet through our work. Fair trade with chocolate-pepper flavor If you browse through our assortment, you will definitely not miss the chocolates with ground peppercorns. We have prepared this delicacy for you together with Jitka and Michal Herůffek, who have been dedicated to making chocolate treats for almost ten years. Despite initial difficulties in finding the right beans, they eventually managed to discover the true cocoa treasure from Belize, Guatemala, and also the Dominican Republic. Just like us, the Herůffeks source cocoa beans directly from local farmers, which they then process in their chocolate manufactory in Čejč, South Moravia. The idea to combine our Kampot pepper with chocolate had been in our minds for a long time, and when we learned about the Herůffeks and their journey, we didn’t hesitate for a second. Red pepper with chocolate is a combination that works perfectly The Herůffeks are among those producers who definitely aren’t afraid of interesting experiments, so it was not difficult at all to agree on mutual cooperation, which resulted in three different types of delicate chocolates. The chocolates are so fantastic on the first tasting that we literally made them in the blink of an eye. Dark chocolate in combination with red Kampot pepper brings with every broken piece a trip into the deep exotic jungle among wild pepper vines and cocoa trees. Milk chocolate with pepper reminds us with its delicacy how sweet life can be. But what kind of life would it be without a little excitement? Therefore, the softness of this chocolate is complemented by red pepper, which unexpectedly enriches the milky pleasure with refined, rich tones of pepper. The grand finale is represented by white chocolate . After placing a piece of white chocolate in your mouth, a small symphony of sweet tones unfolds, complemented by fruity sharp peppery nuances that you definitely won't find in ordinary chocolate. And a little secret - with us, this white chocolate won! Have you tried it yet? Which one is your favorite? :-)

The most important spice in the world. This is how the small peppercorns can be simply described, which together with salt form the foundation of world gastronomy. Their taste is sharp, woody, and sometimes surprisingly bold, which enhances the flavor of the dishes to which they are added. The colors of pepper come from a single plant depending on the ripening time, and their proper combination with dishes is somewhat of an alchemical mystery that we will now try to unravel. Piper Nigrum, or black pepper vine, is the name of the plant whose fruits are commonly called peppercorns. This plant has a variety of subspecies that produce fruits with different flavor profiles. Moreover, different cultivation and processing methods affect its quality. It is divided into  black, white, and red pepper. Black Pepper The most widespread form of pepper spice is obtained by harvesting still unripe green or slightly yellowing peppercorns, which are then sun-dried. This gives them a characteristic ashy brown shade and a wrinkled texture. Kampot pepper is distinguished by its large and dark black grains—the darker, the better quality! If your pepper looks dull, it is a sign that it is old and flavorless. This pepper is pungent and very aromatic. Red Pepper The red color of red pepper is not a sign of spiciness but of delicacy. These are pepper fruits harvested at full ripeness. Its taste is characterized by softness and fruity tones, making it suitable not only for savory dishes but also for desserts. It pairs wonderfully, for example, with chocolate. Occasionally, you might find it in some drinks, to which it is also popularly added; unfortunately, it is often confused with the pink peppercorn from Brazil in South America. White Pepper The last representative of traditional peppers is white pepper, with a perfectly smooth structure lacking that wrinkled texture. This is due to the way it is obtained: after ripening, the red outer skin is soaked and then removed. Thanks to this, white pepper boasts a flavor that lacks the aggressive pungency but instead features floral tones with a slight hint of fermentation. White pepper is an ideal choice for milder light meats and, together with red pepper, perfectly complements fish and seafood. However, we use it for anything because it perfectly enhances the flavor of a dish without overpowering it. What exactly is green freeze-dried pepper? Green freeze-dried Kampot pepper with salt was developed by us as the first in the world on our Czech machines – simply put, we took fresh green pepper directly on the stem and without further drying, vacuum-packed it into a salt brine. This way, it was safely transported to us in the Czech Republic, where we freeze-dried it in Czech freeze-dryers – the taste remains the same as fresh pepper but is less intense and can be eaten just like that – by the little balls!

Red pepper is Cambodia's sweet flagship – only a few countries in the world can grow it. Why? The harvesting process is extremely demanding and the climatic conditions for the grain's ripening must be perfect – this combination is provided only by the Kampot region in Cambodia, which is renowned for its true red pepper. On one farm, you can produce maybe only a cup of red pepper per day It is therefore extremely rare. Red Kampot pepper is harvested at full ripeness of the berry, which is usually at the end of the season in April/May, when the berry ripens in the sun for several months before it is completely red and full of juicy fructose. Unlike black pepper, it is not harvested along the entire stem, but farmers carefully monitor when some of the berries on the stem ripen to their orange-red color and at that moment they pick – this one single berry. Thanks to its long ripening, this pepper is moister and juicier than all the others, but at the same time it is the most susceptible to cultivation. It also attracts small birds with its color, which gladly peck at it, so every protected berry is very precious. After harvesting, red pepper is boiled in hot water, then soaked in cold water and dried in the shade. The cherry-red berries are incredibly sweet and fruity; the first flavors you notice are forest fruits, apples, rose, cherry, and rosehip. At first, it doesn't burn, but after one minute this spiciest of peppers unfolds and literally creates a pepper explosion in your mouth. It is said to be the most aromatic pepper in the world. Only from true red pepper can genuine white pepper be obtained It is its kernel that is obtained by soaking red pepper in water and peeling off the skin. Common white peppers in stores are incorrectly obtained by peeling black pepper, which is unripe and becomes musty after peeling. Beware of fake peppers Pink pepper, commonly available in spice blends, is nicely colored but grows on the branches of Brazilian pepper tree, so it is just a poor relative of true pepper. The same goes for cayenne pepper, whose name arose from a mistranslation; it is actually ground chili peppers. The red pepper you have known so far is therefore not true red pepper at all and has completely different flavor properties. Read more about these fake peppers in our article. But what to expect from red pepper in the kitchen This pepper is the flavor opposite of black pepper. Do not put it on meat – it pairs only with fish or seafood; on the contrary, as the king of cold cuisine, you will love it in combination with vegan and vegetarian dishes, salads, vegetables, eggs, vegetable soups, risotto, sweet desserts, and cocktails. In Czech cuisine, it is a popular spice for Christmas baking – incidentally, the Czech word for gingerbread (perník) is originally derived from pepper, which used to be an integral part of it!