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, Red is the Queen
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, these peppercorns are left on the vine for full maturity allowing the peppercorns to turn red
Hand picked and sorted for quality to ensure the kampot red peppercorns are full of aroma and flavours of pepper
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 fully ripened red peppercorns from Kampot, Cambodia.
Flavour: Warm and aromatic with ripe fruit sweetness beneath the pepper heat.
Common uses: Meat, sauces, fruit, desserts, chocolate and finishing.
Pairs well with: Duck, pork, strawberries, dark chocolate and root vegetables.
Compare with: Sweeter and more mature than organic Kampot black pepper because the berries ripen red on the vine.
Substitute: Organic Kampot black pepper with a little organic pink peppercorn.
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: Red Kampot pepper requires careful ripe harvesting, making it much rarer than black Kampot pepper.
