Spice for Life Red Kampot Pepper, The King of Pepper, 80 g
$46.12
- $14.50 shipping from Germany View details
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Arrives
- One of the best varieties of pepper in the world comes from Cambodia, a province called Kampot on the Gulf of Thailand. In the 20th century, the cultivation of Kampot pepper declined in favor of easier rice cultivation. But after the farmers had joined together to form cooperatives (since 2005), they were able to sell the pepper grains internationally
- The cultivation of real red Kampot pepper creates important jobs in the region. Today there are 280 pepper plantations, each with 200 pepper plants. Heavy mineral soils in combination with a humid warm tropical climate are best suited for the pepper plant. The working intensity is very high from sowing to harvest. Watering, care and harvesting are done by hand. No artificial fertilisers or plant protection products are used
- "Late" in pepper refers to the fact that the kampot pepper stays on the plant until it turns red. Because black, white and red pepper are harvested from the same plant. The ripe fruits are harvested by hand and then sun-dried and hand-selected. The delicate red pepper berries must be harvested with the utmost care to ensure the highest quality
- The red pepper, similar to black pepper, is used for meat, vegetables, fish or pasta. Especially for steak au poivre, this pepper variety has been essential since the 19th century. The sharpness is mild and round with a subtle sweetness in the finish. The sweetness is due to late harvest, which makes the grains have a higher fructose content. Their unique properties allow the rare pepper to be used as fruit and dessert pepper
- As a spice hunter, we are always looking for unknown spices or special qualities. For this we are looking for where others would like to go on holiday, but do not dare. There it usually has a lot to discover
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- One of the best varieties of pepper in the world comes from Cambodia, a province called Kampot on the Gulf of Thailand. In the 20th century, the cultivation of Kampot pepper declined in favor of easier rice cultivation. But after the farmers had joined together to form cooperatives (since 2005), they were able to sell the pepper grains internationally
- The cultivation of real red Kampot pepper creates important jobs in the region. Today there are 280 pepper plantations, each with 200 pepper plants. Heavy mineral soils in combination with a humid warm tropical climate are best suited for the pepper plant. The working intensity is very high from sowing to harvest. Watering, care and harvesting are done by hand. No artificial fertilisers or plant protection products are used
- "Late" in pepper refers to the fact that the kampot pepper stays on the plant until it turns red. Because black, white and red pepper are harvested from the same plant. The ripe fruits are harvested by hand and then sun-dried and hand-selected. The delicate red pepper berries must be harvested with the utmost care to ensure the highest quality
- The red pepper, similar to black pepper, is used for meat, vegetables, fish or pasta. Especially for steak au poivre, this pepper variety has been essential since the 19th century. The sharpness is mild and round with a subtle sweetness in the finish. The sweetness is due to late harvest, which makes the grains have a higher fructose content. Their unique properties allow the rare pepper to be used as fruit and dessert pepper
- As a spice hunter, we are always looking for unknown spices or special qualities. For this we are looking for where others would like to go on holiday, but do not dare. There it usually has a lot to discover
Kampot pepper is considered one of the best pepper varieties in the world.
We are always looking for new, old spices. This time we ended up in our search in Cambodia and discovered the rare Kampot pepper.
Region:
Kampot is located on the Gulf of Thailand and offers ideal tropical climate for growing the "best pepper in the world". Its aromatic quality also derives from the heavy mineral clay soil.
Although in the Kampot region the poverty line is an average of 35%, many jobs have been created by pepper plantations. Today there are 280 pepper plantations with 200 pepper plants each. This is particularly pleasing as pepper cultivation is labor-intensive and usually less lucrative than rice or vegetable cultivation.
History and Cooperative:
The history of this great spice began in the 19th century. in the Southeast Asian province of Kampot. The economy of this region flourished due to the great popularity of pepper. In the last century, production declined due to its laborious cultivation method and due to the simpler production of rice.
Since the farmers have joined together to form cooperatives, they can now sell the pepper internationally. The cultivation of the pepper, which yields a yield of 200 kg per year per field, is done entirely by hand and without the use of artificial fertilisers and pest controllers. In addition to manual work, the cultivation is labor-intensive, as the pepper plant needs about 5 litres of water in the dry season and the workers usually have to run several hundred metres to the water sources and water the plants by hand.
Harvest:
The fully ripe red fruits are also harvested individually by hand and then sun-dried and also hand-selected. Special care is necessary to ensure the quality of the sensitive
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