Taste

The world's award -winning taste of our campaign pepper

The best pepper comes from the Cambodia province in Cambodia, which is confirmed by the status of PGI. What affects the quality and taste of the camppot pepper?

A perfect combination of climate and soil in Cambodia

Exceptional quality confirmed by protected designation of origin

Color

Whatever it is, it is always the same ball of pepper at different stages of maturity. For example, black pepper is collected as an immature green on a twig, but the red is only collected on the ball.

Freshness

Ordinary pepper travels without vacuuming for a long time, weathered and loses its taste. We Kampot We vacuum pepper immediately after the harvest on the farm, we carry it fresh to the Czech Republic and pack it just before the sale. The taste remains strong, fragrant and authentic.

Control

Each ball goes through manual sorting and two wheels of control - traditionally farmers and then a top Czech machine. We adhere to the strict rules of Book of Specifications. This gives you pepper with almost 100% purity.

Quality

Only hard, deep colored and aromatic balls from the south of Cambodia will pass our demands. They grow in rich soil without chemistry and contain piperin, which accelerates metabolism, helps with breathing, pain, also acts as an aphrodisiac and is gluten -free.

Types pepper

Black

Classic with surprise. Significant taste with tones of citrus and coffee. It is suitable for dark meat, pasta or even eggs for breakfast.

More about the black pepper

Red

Mature, sweeter pepper with fruit aroma. They fine -tune vegetables, fish, seafood, sweet foods and drinks. A small jewel for every kitchen.

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Dark red

Explosion of fruit taste and gentle hotness. Extra rare, dark red version of the red pepper for those who want something special and strong.

More about dark red pepper

White

The heart of the red pepper. Fine, creamy aroma, but still pleasantly spicy character. Great for sauces, soups and meat, to underline taste.

More about white pepper

Fresh

Green pepper with intense taste and tones of citrus, needles and flowers. Great for cooking and experiments - juicy, fragrant, alive.

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Fermented

Green pepper softened by fermentation in salt flower. A softer, elegant taste that blooms on the tongue. Perfect for cheeses, meat or just.

More about a fermented pepper

Lyophilized

With frost dried green pepper, which retained freshness. Juicy, aromatic, ready to come to life at any time in food and sauces.

More about the lyophilized pepper