Poivre de Kampot Rouge IGP | Indication Géographique Protégée • Province de Kampot, Cambodge
Piper nigrum : cueillette manuelle sélective grain par grain à pleine maturité, séchage naturel au soleil.
Location and Growing Variables
Biotope
The geological signature of a certified terroir: this red pepper comes exclusively from Kampot province, a coastal area sheltered by the Elephant Mountains in southern Cambodia. Holding a Protected Geographical Indication, it draws its typicity from its clay-silt soils, exceptionally rich in quartz and in mineral nutrients washed down from the mountains. This particular substrate, combined with the alternation of an intense rainy season and a dry season marked by iodine-laden sea winds, imposes on the pepper vine a singular metabolism that favours the synthesis of complex aromatic compounds — impossible to reproduce beyond these geographical limits.
Harvest
The nobility of a late harvest at full maturity: unlike green or black peppers, picked early or all at once, red pepper demands absolute anatomical rigour. Every cluster is inspected by hand, daily, on the vine. The artisans pick the berries one by one, only once they reach full biological maturity and take on a deep purple coat. A meticulous process follows: washed and blanched in pure water, they are sun-dried on bamboo racks for several days. It is this slow natural dehydration that fixes the sugars of the pulp and transforms the raw pungency of piperine into a complex aromatic sweetness.
Technical Data and Processing
Scientific Name
Piper nigrum.
Principal Name
Red Kampot Pepper PGI.
Origine
Kampot Province, Cambodia.
Certification
Protected Geographical Indication (PGI).
Harvesting Method
Cueillette manuelle sélective grain par grain à pleine maturité, séchage naturel au soleil.
Format
Pot en verre de 30 g (préservant la clarté visuelle des grains et leur fraîcheur aromatique).
Organoleptic Characteristics
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Appearance and Organoleptic ProfileGrains entiers d’un rouge sombre et ridés. Nez gourmand et fruité, bouche chaleureuse aux notes de fruits des bois, de cerises confites et d’épices douces.
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Signature SensorielleA fruity, generous sensory signature: on tasting, this cru surprises by its structural balance. The attack on the palate does not overwhelm; the heat builds gradually, allowing intense notes of ripe red fruits, sun-dried tomato compote and hints of gingerbread to come through.
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PersistanceSa persistance olfactive et gustative est d’une grande longueur, offrant une signature élégante qui s’associe aux mets sans jamais saturer le palais.
Brewing Parameters
01
Rituel de service : To preserve the richness of the volatile essential oils, this pepper should be ground or crushed at the last moment, using a precision mill or a stone mortar. Always add it at plating, just before serving: the aromatic molecules of the late harvest are heat-sensitive, and prolonged cooking would destroy its red-fruit notes and develop an unwanted bitterness.
02
Suggestions d’accords : Red Kampot pepper is the ideal partner for meats of character such as duck, game or a seared cut of beef. Its fruity roundness also creates memorable contrasts on oily fish (tuna or salmon), dark chocolate desserts or fresh fruit.
03
Storage recommendation: Conservez votre pot en verre hermétiquement clos, dans un endroit sec et à l’abri de la lumière directe afin d’éviter la décoloration des grains et la photo-oxydation de leurs composés volatils.
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