Description
Kampot is an area of Cambodia made famous for its pepper, so much so Kampot Pepper is reputed to be the King of Peppercorns
Certified Organic Farms produce this wonderful pepper
The tropical hot humid climate mixed with the loamy soil creates the perfect mix for nature to make the best pepper on the planet
Cultivated used natural farming skills no artificial fertilizers or pesticides
The colour of peppercorn is determined by the ripeness, green kampot berries are harvested and dried in the sun, the fermenting reaction turns the berries black
Hand picked and sorted for quality to ensure the kampot black peppercorns are full of aroma and flavours of pepper and side notes mint and eucalyptus, perfect for meat and hearty meals
Grown in Kampot Cambodia
Grinder Use - Yes
Mortar and Pestle Use - Yes
Nutrition Facts Pepper
Amount Per 100 grams
Calories 251
Total Fat 3.3 g
Saturated fat 1.4 g
Polyunsaturated fat 1 g
Monounsaturated fat 0.7 g
Sodium 20 mg
Total Carbohydrate 64 g
Dietary fibre 25 g
Sugar 0.6 g
Protein 10 g
Packed up in unit that handles MUSTARD - SESAME - CELERY
Quick Reference
What is it?: Organic black peppercorns grown and hand-sorted in Kampot, Cambodia.
Flavour: Deep, aromatic pepper warmth with mint and eucalyptus side notes.
Common uses: Meat, hearty meals, sauces, marinades and fresh grinding.
Pairs well with: Beef, lamb, mushrooms, aubergine and potatoes.
Compare with: More herbal and region-specific than standard organic black peppercorns.
Substitute: Organic Tellicherry or Malabar black peppercorns.
Storage: Keep sealed in a cool, dry place away from steam, moisture and direct light. Whole peppercorns retain their aroma longer than ground pepper; close the pack promptly after use.
Good to know: The berries are harvested green and turn black through sun drying and natural fermentation.
