Kampot Black Pepper
Key Benefits of Black Pepper
- Full-bodied aromas and unrivaled fruity nuances
- IGP Quality and Certified Organic Agriculture
- Freshly ground releasing piperine and essential oils
- Stimulates digestion and circulatory tone on a daily basis
- Recyclable glass, refillable and reduced plastic impact
- Exotic accents for savory and sweet dishes
Grown between the sea and the mountains in southwest Cambodia, our Kampot black pepper combines a unique microclimate: salt breezes, tropical rains, and quartz-rich soils. The result: a black pepper with an ebony color, delivering a silky heat from the first grind, balanced by hints of dried fruit and menthol. A pinch is enough to enhance a grilled duck breast, a vegetable curry, or a simple egg casserole; the seasoning becomes a journey without masking the freshness of the ingredients.
Harvested at peak ripeness, the red berries are quickly scalded and then sun-dried for three days before being sorted grain by grain. This artisanal process preserves piperine and essential oils; you get a complex taste profile that reduces the use of salt while amplifying the perception of flavors. Added at the beginning of cooking, it flavors a broth or stew; freshly ground during presentation, it releases volatile aromas that instantly awaken a creamy sauce, a cream cheese or even a chocolate dessert.
The 45g glass mill, equipped with an adjustable ceramic head, protects the beans from oxidation while providing a precise grind, fine or crushed depending on inspiration.
How to use Kampot Black Pepper
- Adjust the grinding fineness on the ceramic head.
- Grind directly onto dishes just before serving.
- For a marinade, crush ½ tsp and let it infuse for 30 min.
- Keep the mill closed, dry and away from light.
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Composition (INCI) & Origin
Piper Nigrum Seed, whole grains from the Protected Geographical Indication Kampot (Cambodia).
Spice up your dishes now!