Red Kampot Pepper PGI | Protected Geographical Indication • Kampot Province, Cambodia
Piper nigrum: selective hand-picking berry by berry at full ripeness, dried naturally in the sun.
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 favors 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 rigor. 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.
Origin
Kampot Province, Cambodia.
Certification
Protected Geographical Indication (PGI).
Harvesting Method
Selective hand-picking berry by berry at full ripeness, dried naturally in the sun.
Format
30 g glass jar (preserving the visual clarity of the berries and their aromatic freshness).
Organoleptic Characteristics
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Appearance and Organoleptic ProfileWhole berries of a dark, wrinkled red. A gourmand, fruity nose; a warm palate with notes of woodland berries, candied cherries and sweet spices.
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Sensory SignatureA 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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PersistenceIts olfactory and gustatory persistence is remarkably long, offering an elegant signature that complements dishes without ever saturating the palate.
Brewing Parameters
01
Serving ritual: 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
Pairing suggestions: 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: Keep your glass jar tightly closed, in a dry place away from direct light, to prevent the berries from fading and the photo-oxidation of their volatile compounds.
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