Kampot black, red, and white pepper (3x50g)

·    50g Package of three types of pepper of the highest quality
·    Grown in the Kampot province of Cambodia
·    Packed in a resealable Doypack bag
·    Pepper flavor with notes of citrus, fruit, and herbs
·    Suitable for both savory and sweet dishes
·    Awarded with stars Great Taste

€31,95

The recommended amount per dose is 0.5g

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Kampot black, red, and white pepper (3x50g)

Kampot black, red, and white pepper (3x50g)

€31,95

€31,95

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Testovací text

Origin

Characteristic

Processing

Usage

Package

Award

Origin

Kampot pepper is grown in the Kampot province located at the very south of Southeast Asia's Cambodia.

It is an area that, thanks to its coastal climate and geological conditions, allows local farmers to produce pepper of the very highest quality in the world. It is no wonder that this pepper has received a protected geographical indication, similar to French champagne.
We purchase pepper from small family farms under direct trade conditions, which ensure fair compensation for each grower, and we strive to promote this approach among other traders.
Thanks to this, by purchasing from us, you not only get pepper of the highest quality, but also the assurance that you are buying a sustainable and morally responsible product that helps provide its producers with medical care and education for their children.. 

Characteristic

Peppers differ from each other in taste and aroma, which you can hardly find in peppers bought in regular supermarkets.

Black pepper releases notes of eucalyptus, camphor, and thyme accompanied by the scent of lime peel. These gradually transition into a seaside aroma with developing fruity notes. The dominant aroma is peach and nectarine, accompanied by the scent of pine and earthy tones of Cambodian mountain soil full of minerals.

Rare red pepper is an explosion of fruity notes with milder spiciness. Initially, the notes of rose and rosehip fruitdominate, which then transition into dried cherries. After two to three minutes, more characteristic aromas for Kampot pepper begin to develop, such as citrus fruits, dried mandarins and the earthier crust of sourdough bread.

White pepper is a gentle yet still peppery caress for the taste buds. After grinding, aromas of camphor, sage, and cedarwooddevelop, accompanied by the gentle aroma of nutmeg blossom, grapefruits, and other citrus fruits. After a few minutes in the mouth, you can taste notes of nutmeg, the blossom of thyme and lemon balm underlaid with the aroma of cedar and black tea.

Processing

Kampot Pepper is divided into three basic colors, which differ from each other by the processing of the fruits of the pepper vine.

In the case of black pepper, the grains are harvested when the peppercorns are still green. They are then dried in the intense Cambodian sun, acquiring their characteristic black color and wrinkled surface.

Red pepper is obtained by harvesting fully ripe pepper grains. These mature to a deep red color and are full of fructose, which gives this type of pepper its unique taste.

White pepper is a specialty obtained from fully ripe red pepper grains. These are then dried in direct sunlight and soaked again to remove the red skin, leaving only the creamy white pepper grain.

Thanks to careful selection meeting the strict quality requirements for pepper exported from Kampot,set by the Kampot Pepper Association, only the best grains are hand-picked. These are then vacuum-packed to preserve quality and freshness during the journey to the Czech Republic, where they are further selected, packaged, and delivered to your table.

Usage

Thanks to the different taste, aroma, and pungency, different types of pepper are suitable for various purposes.

Black pepper is a "universal"that won't be out of place in almost any dish. However, it is ideal to pair it mainly with dark red meat. It will elevate any steak on the grill or pan to perfection, but it also finds its use in classic sauces, soups and gets along well with pasta..

Red pepper, due to its fruity character, is the king of cold cuisine. It is suitable for vegetable salads, gets along 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 suitable for light meat. It greatly enhances the taste of seafood, gets along with risotto, creamy soupsand its flavor won't be lost even in combination with good pasta.

The finer you crush the pepper, the more intense the pungencywill be, while larger fragments or whole grains will lend the dish more specific tones of pepper.

Package

Thanks to the materials used and the special bag sealing technology, neither air nor moisture gets to the pepper.

Because of this, the grains retain the authentic taste and aroma of Kampot pepper even after opening the bag. Additionally, once emptied, you can upcycle the bags for sustainability and continue to use them in a variety of other ways. We pack the pepper into resealable bags with a capacity of 50 grams. Each Package also includes a brochure that brings you the story of the world's best pepper and introduces the world of .pepper..field.

Award

Quality is our top priority, as confirmed not only by the certificates our pepper carries but also by the awards it receives from global competitions.

Among the most significant is the award given to our pepper within the Great Taste competition, one of the most prestigious competitions in the world of gastronomy.

However, sustainability is also important to us, which we do not see as just empty words, as demonstrated by the SDG’s award given to truly sustainable and socially responsible projects.