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Pepper starter pack – Kampot black, red, and white pepper (3× 20 g)

· 3× 20 g of the world's best Kampot pepper awarded with stars Great Taste
· The set contains strictly selected grains of three basic colors, suitable for light and dark meat, sauces, soups, pasta, and desserts
· Packed in a resealable bag to preserve taste and aroma
· The content of the set is enough for approximately 240 servings of food
· Suitable for grinding in mills or mortars

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3× 20 g

3× 50 g

3× 100 g

3× 250 g

Quantity

€14,95

The recommended amount per dose is 0.5g

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Pepper starter pack – Kampot black, red, and white pepper (3× 20 g)

€14,95

Origin

Characteristic

Processing

Usage

Package

Awards

Origin

Kampot pepper is grown in Kampot province, located in the very south of East Asian Cambodia.

This is an area that, thanks to its coastal climate and geological conditions, enables local farmers to produce pepper of the the highest quality in the world. It is no coincidence that this pepper has received a protected geographical designation, similar to French champagne.
We purchase pepper from small family farms for direct trade conditions that ensure a fair reward for every grower, and we strive to promote this approach among other traders.
Thanks to that, by purchasing from us you not only obtain the highest quality pepper, but also the assurance that you are buying a sustainable and ethically responsible product, which helps secure its producers' medical care and education for their children.

Characteristic

Peppers differ from each other in taste and aroma, which you can hardly find in pepper bought at ordinary supermarkets.

Black pepper, when ground, releases notes of eucalyptus, camphor, and thyme, accompanied by the scent of lime peel. These gradually blend into a fresh, seasonal aroma with unfolding fruity notes. The dominant aroma is of peach and nectarine, which are accompanied by a pine scent and the earthy tones of Cambodian mountain soil full of minerals.

The rare Red pepper is an explosion of fruity notes with a more delicate spiciness. Initially, the notes of rose and rose hip which subsequently transition into dried cherries. After two to three minutes, more distinctive aromas for Kampot pepper begin to develop, such as citrus fruits and dried tangerines and a more earthy crust of sourdough bread.

White pepper is mild yet still peppery a caress for the taste buds. Upon grinding, it releases aromas of camphor, sage, and cedarwood, accompanied by a delicate scent of nutmeg flower, grapefruit, and other citrus fruits. After a few minutes in the mouth, you can detect notes of nutmeg, the flower of thyme and melissa, underscored by a cedar aroma and black tea.

Processing

We divide Kampot pepper into three basic colors, which differ in the processing of the fruits of the pepper creeper.

In the case of black pepper the seeds are harvested at the moment when the pepper berries are still green. They are then dried under the intense Cambodian sun, during which they acquire their characteristic black color and wrinkled surface.

Red pepper is obtained by harvesting fully ripe pepper berries. They ripen to a deep red color and are full of fructose, which gives this type of pepper its unique flavor.

White pepper is a specialty obtained from fully ripe red pepper berries. They are then dried under direct sunlight and soaked again to remove the reddish skin, leaving only the cream-colored white pepper seed.

Thanks to the careful selection corresponding to the strict quality requirements for pepper exported from Kampot, as set by the Kampot Pepper Association, only the very best berries are manually selected. They are then vacuum-packed in order to preserve the quality and freshness during the journey to the Czech Republic, where they are further sorted, packaged, and delivered right to your table.

Usage

Thanks to their varied flavor, aroma, and pungency, different types of pepper are well suited for various purposes.

Black pepper is universal, which will hardly get lost in any dish. Nevertheless, it is ideal to pair it mainly with dark red meat. It elevates every steak on the grill or in a pan to perfection, and it finds its tasteful application also in classic sauces, soups and it pairs wonderfully with pasta.

Red pepper, thanks to its fruity character, is the king of cold cuisine. It is suitable for vegetable salads, pairs well with risotto, soups, and don't be afraid to experiment with it when preparing sweet desserts or mixed drinks. Rather than with dark meat, combine it with fish or light poultry meat.

White pepper is well-suited for light meat. It excellently enhances the flavor of seafood, and pairs well with risotto, creamy soups and its flavor does not get lost even when paired with a good pasta.

The more finely you grind Kampot pepper, the more intense its pungency will be, whereas larger fragments or whole grains will impart more specific pepper tones to the dish.

Package

Thanks to the materials used and the special sealing technology of the bags, air and moisture do not reach the pepper.

Thanks to this, the grains also retain authentic taste and aroma of Kampot pepper. After emptying, you can also, as part of sustainability, upcycle and continue to use them in a whole range of other ways. We pack the pepper in reclosable bags with a volume of 20 grams. Each package also includes a brochure that brings you the story of the best pepper in the world and bring the world closer .pepper..field.

Awards

Quality is our top priority, as confirmed not only by the certificates that our pepper carries, but also by the awards it brings home from international competitions.

Among the most significant are the awards given to our pepper in the context of the competition Great Taste, one of the most prestigious competitions in the world of gastronomy.

Sustainability is also important to us, which we do not treat as mere empty words, as evidenced by the SDG’s award given to truly sustainable and socially responsible projects.