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If you ever travel to the Cambodian region of Kampot, you will definitely come across strange plantations covered with palm leaves, which may resemble domestic hop fields. As you probably suspect, these are plantations of black pepper, which, thanks to favorable climatic conditions and a traditional approach to its cultivation, produce the best peppercorns in the world right here. They are the main livelihood of about a few hundred local farmers, who come to the plantations every day under the sunlight to take care of their black gold, as the locals call their pepper. Farmers have to deal with several natural elements at once It is precisely the sharp sun rays that are the reason why individual pepper vines are covered with palm leaves, which protect them from scorching. This is also taken care of by the shields of the Bokor Mountains, which provide much-needed shade.  However, the reason why farmers have their hands full every day with their plantations is not the sun, but primarily pests. There are several ways to combat them. The less responsible ones use chemical pesticides, but you will not encounter their pepper with us. Our pepper comes only from farms that deal with pests using traditional natural methods. These are also supplemented by manure and guano obtained from caves inhabited by bats, which nourish the plants in the right way. There is not a day when farmers do not check all the grains from the pepper plantations The harvest season comes between February and May. During this time, the hardest work begins, when farmers manually pick individual clusters of Kampot peppercorns, which they then process further. The processing procedure is no less demanding; the grains must be separated from the stem, briefly boiled, and then spread out on mats to dry in the sun, during which they acquire their characteristic coloring. Outside the harvest season, farmers also enjoy a lot of work, mainly planting or daily checking of the grains – for example, red Kampot pepper is picked only from fully ripe berries, so a whole day of hard work might bring you just a small cup of pepper. After harvesting, each grain is carefully sorted with tweezers (due to their size), packed, and shipped. Read about how even the Package itself can be demanding! Therefore, pepper cultivation is very labor-intensive work, leaving the neck sunburned and hands full of calluses. Historically, farmers were not adequately rewarded for their hard work. And this is exactly what we at .pepper..field are trying to change. 

The history of pepper cultivation and trade is rich, full of adventure, voyages to unknown lands, and the construction of magnificent palaces with money earned from trading peppercorns. The history associated with pepper cultivation in the Kampot region is no less significant. The tradition of pepper cultivation in Cambodia dates back to our Middle Ages Pepper has been cultivated in Cambodia since the time of the Khmer Empire, which represents a tradition reaching deep into the era when the Přemyslid dynasty ruled our lands. The very first detailed description of pepper cultivation in the Kampot region however, dates back to the 13th century. During this period, a Chinese envoy named Zhou Daguan arrived in the territory of present-day Kampot, who dedicated part of his writings specifically to the methods of pepper cultivation by the ancient Khmers and their customs. Thanks to this, his work remains one of the main sources of information about the culture of the Khmer Empire.  Although trade between the Old Continent and Far Asia was in full swing already in the 16th century, Europeans discovered the uniqueness of Kampot's black gold much later. This happened in the 19th century when a port was built in Kampot, where trading ships from all over the world arrived. During this era, the production of Kampot pepper intensified, only for the plantations to be soon reduced to ashes. Territorial disputes destroyed the pepper fields This occurred during wars between the Sultanate of Aceh and the Dutch, who originally came to the area solely for trade. However, the Dutch eventually brought destruction and fragmentation to the sultanate. Its leader, as a reward, ordered the plantations to be burned so they would not fall into the hands of Dutch enemies. What is typical for the tradition of pepper cultivation in Kampot, however, is its ability to rise from the ashes. This was achieved even after the Aceh wars, so that by the mid-20th century, pepper from this region became the dominant spice in European markets. In 1928, most of the pepper used in France came precisely from this area, and by the 1960s, production had reached a staggering 8,000 tons per year. The brutal political regime tried to undermine not only the will but also the traditions As is often the case, after rapid growth, a steep decline followed. This time it was brought about by the Khmer Rouge, who decimated the entire country in an unprecedented way. The production of 8,000 tons suddenly shrank to a mere 4 tons annually, and local farmers, in an effort to prevent famine, focused primarily on rice cultivation. Now the tradition of pepper cultivation in this region is once again being revived, and we at .pepper..field are grateful to be part of its rebirth. Since 2018, when we began fair business and cooperation in Cambodia, many things have improved. We are glad to be part of it and to watch how this beautiful country is opening up to the world once again.

If you are our customers, or if you are considering bringing a small piece of Cambodia into your kitchen, rest assured that this purchase will not only make us happy but, above all, support the families of farmers living in the Cambodian Kampot region, where the pepper we offer is grown. Helping is necessary – but effective These people wake up every day to a reality significantly different from what we are used to in our modern European environment. Although many things here do not work as they should, the vast majority of us at least have the security of a social and healthcare safety net that, so to speak, has our backs and can help us when things are at their worst. Unfortunately, nothing like that exists in Cambodia. The entire country is still recovering from a difficult past, and every local family must take care of themselves because no one else will do it for them. Inaccessible medical care, a very limited education system, and a weak labor market are reasons why life here is significantly different from ours. We could learn a lot from the values of Cambodians Nevertheless, life among the jungles and pepper plantations is purer and perhaps even happier. If you wanted to find a person in Cambodia who is not positive and does not constantly smile from ear to ear, you would really search for a long time. These people have learned to make great wealth from their little and to take every little thing as an opportunity for joy. And this is exactly why we want to establish a trade exchange between us Europeans and the positive Cambodians. We Europeans send a piece of our Western wealth to Cambodia, for which local farmers can afford healthcare and send their children to school. In return, they will scent our kitchens with unique Kampot pepper and teach us that the greatest wealth is not hidden in bank accounts but in our hearts and in the way we view the world around us.

If you follow us regularly, you have noticed a new article from Khmer Times that we published on our Facebook page, which concerns how important the protected geographical indication of Kampot pepper is and what its impact is in the whole context! We decided to translate this important article for you and explain it further to bring you even closer to the uniqueness of Kampot pepper. What is the Geneva Act of the Lisbon Agreement and how does it work with the protection of origin trademarks The World Intellectual Property Organization, known by the acronym WIPO, is an organization that since 1967 has ensured that the uniqueness of intellectual and physical products of human culture is protected as much as possible. Among these products is Kampot pepper, which is an integral part of Cambodian agricultural culture, cultivated and bred for generations into the finest pepper in the world. Last year, the so-called Geneva Act of the Lisbon Agreement came into force, which is a treaty managed by the WIPO organization. Simply put, it is an agreement that allows individual international organizations to clearly emphasize the origin and geographical indication of their products. These protective tools help local producers distinguish their products from others that do not reach such quality, make them more visible, and thus help them achieve higher earnings. Kampot pepper received the desired protection One of the first countries to join the entire system of the Geneva Act of the Lisbon Agreement is Cambodia, which thus gained the opportunity to grant specific geographical indications to some of its products. It is no surprise that this honor was bestowed precisely on Kampot pepper, which can thus present its uniqueness as the first Cambodian product on European territory. Thanks to this, it gains a clearly dominant position among other peppers, which clearly highlights the story not only of the peppercorns growing in one of the most beautiful places in the world but also points to the stories of the people who have devoted themselves to the tradition of its cultivation for centuries. This opens completely new possibilities for Kampot pepper to make itself known worldwide and show people how unique and intense the taste of pepper can truly be. So if you buy Kampot pepper, marks with the letters PGI (Protected Geographical Indication) or GI (Geographical Indication) will indicate to you that it is truly genuine Kampot pepper in every way. How to unmistakably recognize it from others you can read for example in this article.

Most of us perceive pepper as a spice that perfectly flavors every dish, but pepper can also be used in other ways. It has been shown that it is an excellent ant repellent and can also keep the colors of your laundry in perfect condition for a long time. Below you will find 4 unconventional ways to use pepper. 1. Protection Against Pests Almost every gardener knows how unpleasant it is to see a harvest devastated by pests such as aphids or other creatures. Some solve this problem with chemical sprays, which, however, partially get into the crops themselves. However, it is enough to prepare a strong infusion of cinnamon and pepper and treat the plants with the resulting solution. This will deter many pests and your harvest will be perfectly protected. 2. Special Ant Repellent Pepper can also be an effective protector of your home and pantry against perpetually hungry ants. Around the area that should be off-limits to ants, simply place grains of white or black pepper. They create an impenetrable barrier that convinces diligent ants to try their luck elsewhere. 3. Product Against Laundry Fading But it’s not only plants or food that pepper can protect brilliantly. If you like colorful fashion and it annoys you that the vibrancy of colors fades with every wash, try another pepper trick. Before washing, add a teaspoon of peppercorns to the laundry, which have the ability to keep the color in place. 4. “Treat ” for Uninvited Guests at the Bird Feeder During winter, many of us feed birds with grains. From time to time, a squirrel might visit the feeder, but it doesn’t leave a single grain for the birds. As you probably guess, if you add a bit of pepper to the mix, the squirrel will quickly reconsider where to hold its feasts. Birds pick through the grains and eat those they like. However, squirrels like to stuff everything quickly into their cheek pouches, unaware of the exotic surprise hidden inside them. And since squirrels are not big fans of pepper, they quickly learn that the contents of your feeder are not attractive to them.

Did you know that really high-quality pepper can be used for medical and cosmetic purposes not only internally but also externally? One of our customers, a respected doctor, even buys our red Kampot pepper by the kilogram and makes an ointment for rheumatism from it. Allegedly, our pepper contains as much piperine as no other. And it is precisely piperine that is a beneficial substance that helps with various ailments. 1. Pepper, for example, has the ability to effectively clear sinuses. Just add a little eucalyptus and liquid pepper, which is offered in some specialized health food stores, to boiling water. You will see that a blocked nose immediately clears up. 2. Sinus issues, as well as sore throats, can be fought by gargling with pepper. Boil it with a little salt in water, add a clove of garlic, and the elixir of immortality is ready. Afterwards, you just need to brace yourself and start gargling, which will bring relief because the solution acts as an antiseptic. 3. Gargling with pepper mixed with water can also alleviate toothache. You achieve this by adding pepper to hot water, letting it cool, and then rinsing your mouth. However, do not forget to visit your dentist afterwards to have the problematic tooth checked. 4. Pepper is also suitable to mix with oil in which it is macerated. This ointment can be used, for example, for headaches. Pepper should at least somewhat relieve the pain and induce a pleasant feeling. 5. A similar ointment works very well on sore muscles. Just mix pepper with rosemary or lavender oil and massage the affected area with it. The essential oils pleasantly relax and increase blood flow to the muscles, helping them regenerate faster. 6. Pepper can also serve as a pleasant peeling, through which you can get rid of acne or cellulite. Coarsely crush peppercorns and mix with water. Then apply to the face and other problematic areas and cleanse them. If you mix pepper with ghee, you can apply it to eczema, rashes, and other skin ailments. Do not forget that pepper can help but is not a guaranteed cure. In case of more serious complications, it is always better to talk to your doctor about your ailments and then apply any pepper treatment as a supplement to the treatment procedure recommended by them.

The covid era closed most of us at home for some time. We found out that our surroundings are divided into two types of "home workers". The first ones get up, get dressed, and sometimes even put on makeup as if they were going to work. Dressed like this, they then sit down at their laptops. And then there is the second type, who quickly change from pajamas into home sweatpants and, completely disheveled, sit down at their machines with an unfinished coffee five minutes before the meeting starts. Which group do you belong to? At home, one has much more time for experiments – even when cooking One way or another – one thing must be admitted about this strange time. Suddenly, a person only commutes from bed to the work desk, which means they have significantly more time. We decided to use this time productively and boldly embarked on culinary experiments at a higher level. Before we realized the madness of pepper, we used whatever pepper we had at home. But as soon as we replaced our "home" pepper with white Kampot pepper, any of our dishes were elevated from "excellent" to a "ticket to gastronomic heaven". And then there was no stopping us – we took pepper after pepper and tried what Kampot pepper would do to fish, our favorite spread, and how beef would react to it. It probably won't surprise you that the result was always fabulous. Take advantage of the current situation and experiment! Whether alone, with a partner, family, or friends, season your favorite recipes with Kampot pepper and elevate them to a new level. Your reward will not only be a satisfied stomach and an unforgettable taste experience but also the fact that with every turn of the grinder, you make the world a little bit better. Kampot pepper is exclusively sourced from farmers who are already like family to us. They share their concerns with us in these difficult times because due to coronavirus, they have been cut off from the world and tourists. So when you purchase our Kampot pepper, you bring joy not only to yourself or your loved ones but also to our farmers, showing them that their efforts are not in vain.

“I would like a coffee, with milk and black pepper, thank you.” Almost every waiter in a café would just stare incredulously at the customer after such an order and wonder if the person was joking. Believe it or not, however, black coffee surprisingly goes well with pepper, similar to many other ingredients. So if you are among those who like things a little differently, you will definitely enjoy today's article. Who would have thought that pepper would go perfectly with ice cream It’s not that black beans are crushed with milk and then frozen, but if you crush fresh and quality pepper — for example, the red Kampot pepper — and lightly sprinkle it especially on ice creams with added fruit components, you will most likely be pleasantly surprised. For instance, red pepper can pleasantly support and enhance the fruity taste in ice cream. Don’t be afraid of peppery breakfasts — even sweet ones There is a particularly friendly relationship mainly with red fruit, especially forest berries, strawberries, and other berries that ripen in the summer months. Pepper gives the sunshine hidden in them a slightly fiery touch, which personally delights us immensely. If you are not among those who skip breakfast and like to eat healthily, you have probably already had the honor of eating oatmeal. However, oatmeal can get boring over time. At that moment, a pinch of pepper comes into play, which gives the oats an interesting flavor and also supports your effort to maintain a healthy diet and lose a few kilograms. A healthy treat in moderate amounts can also be our natural nut butter with red pepper. But who would have thought that a little pepper would wonderfully enhance the nutty flavor, making the butter an even better treat that you can add to oatmeal or smoothies. Black pepper belongs in coffee and yogurt Yogurt prepared in a savory way is definitely a healthy option. For example, Greek yogurt with a bit of garlic and flavorful unique black pepper can be an unusual alternative to sweet yogurts. It also pairs excellently as a sauce for vegetables. And last but not least, let’s return to that unusual customer request in the café. Pepper really goes surprisingly well with coffee. And if you add a few crushed wrinkled peppercorns to your beloved espresso, you will definitely leave the café refreshed and full of energy — like a little devil out of the box.

Black pepper is a commodity, found in almost every store on the spice shelf. Although each peppercorn and every crushed fragment may seem like the same product, some black peppers can differ from one another. The difference lies in the price, taste, but also the impact of its cultivation on our environment and the farmers who grew it. Peppers without a trademark do not have an easy fate If we were to perform a chemical analysis of the contents of pepper bags sold by traditional multinational companies, we would find that besides pepper, they also contain other substances that have nothing to do with the natural growth process of pepper. These substances, often only in trace amounts, are a reminder of the chemicals with which the pepper plants were treated and the artificial fertilizers used to keep the plants alive in already completely depleted soil. Mass production of pepper, where such practices are completely common, incredibly devastates not only the soil but is also demanding on water resources and burdens the entire local environment. Moreover, such pepper is bought below price and constantly moves through markets, where it is resold in tons to more and more sellers. This increases its price, while over time – often even several months – its already poor taste decreases. Kampot pepper guarantees the highest possible quality The contents of a single pepper bag purchased in a supermarket have thus gone through a journey full of pesticides, emissions, and unfair trade practices. However, there is another way of cultivation, more ethical and positive, which also concerns our pepper, namely the true Kampot pepper from .pepper..field. It is unique not only because of the region where it is grown but mainly because of the farmers' approach and the way it reaches your hands. No pesticides, no artificial fertilizers, just a natural process during which the pepper plants have been cultivated for thousands of years. Kampot farmers are faithful to the cultivation methods of their ancestors, which allow them to grow peppercorns with a unique taste. We discovered this during our travels through Cambodia, and just as years ago we purchased our first pepper for personal use directly from the farmers, even today we buy pepper directly for you in this way. Personal selection of the best grains and direct support of the farmers are the foundations of our entire project, which brings pepper sought after by the world’s best chefs to the Czech Republic. Every precious little bag you hold in your hand is freshly packed this very month and imported directly from the farmer to us without any middlemen. Because this is the path that makes sense and that we enjoy – honest and direct!

Believe it or not, that pungent pepper is actually a fruit. That might be even less believable than the fact that a watermelon is a vegetable! In reality, it is a fleshy fruit with a seed inside, which, like the grapevine, grows in elongated clusters on a plant known as piper nigrum, or black peppervine. The peppervine did not earn the nickname “black gold” for nothing This plant originates from the Indian subcontinent but is now cultivated in many tropical regions, especially in Southeast Asia. It is said that money doesn’t grow on trees, but in the case of pepper, that was somewhat true in ancient times. During the Middle Ages and the early modern period, it was a highly sought-after commodity that was traded for gold. However, it required a great deal of patience. Black peppervine is a very slow-growing plant, best described as a vine that only starts bearing fruit after four years of growth. It reaches peak size and productivity after seven years but can continue to produce the so-called black gold, as pepper was once called, for another 20 years. Mild partial shade, plenty of water, and controlled harvesting – that is life among the pepper vines Surprisingly, the peppervine plant does not like direct sunlight, and therefore it thrives mainly in partial shade. The most common method of cultivation is plantations. Anyone who remembers hop-picking work would feel like they were back in the old days among the climbing plants hanging towards the ground. The usual height of such cultivated vines is 4 to 5 meters. However, the plant can grow up to 15 meters if conditions are favorable. When harvest time comes, the pepper is picked, usually by hand, cluster by cluster. Pickers place it into prepared sacks and then process it further. To give pepper its characteristic black color, farmers harvest it while it is still green. It is then spread out in the sun, and the exposure to light and air turns it black, shrinks it, and intensifies its flavor. Only when the pepper is shriveled and has the right blackish-gray color does the ideal time come to pack and send it. Perhaps directly to your table.

In our second episode of the journey for peppers, which basically are not peppers at all, we again look into different corners of our planet from which plants known for their characteristic taste and aroma named after peppercorn originate. Their naming often happened based on confused translations, thanks to which today paprika (pepper) in the English language has the same designation as pepper (pepper), or due to similarities with classic pepper. Chili named as pepper This is also the case with the so-called cayenne pepper, named after the port city of Cayenne in French Guiana. This "pepper" is actually a spicy, finely ground paprika that plays an important role, for example, in Mexican cuisine. It gives it that hellish spiciness. In our first encounter with non-pepper pepper, we ended up in Africa. On this continent, you can also find a spice called allspice. These are the fruits of an interesting plant found in the swampy areas of the West African coast. Again, these are fruits with a spicy taste, thanks to which the grains hidden in a large pod are sometimes mistaken for classic pepper. Peppery taste, but it is not pepper And we will still stay in Africa thanks to Ethiopian pepper. It is also known as bitter wood and is a tree growing in the regions of sub-Saharan Africa. It also produces seeds with a distinct pungent taste. The seeds in this case are used not only as a seasoning for dishes but are also popular for their medicinal effects. Even when you add a bit of that mountain pepper to your food, it is not pepper at all. These are the fruits of a shrub from the region of Australia and nearby Tasmania. The taste of this spice is initially surprisingly sweet but very quickly changes to peppery. We will end our story with the intoxicating drink kawa or awa, which is obtained from the roots of a plant known as the intoxicating pepper vine. It is a drink characterized by its relaxing and stimulating effects, similar to coffee. So next time you buy pepper that is not labeled as black, green, white, or red, it definitely is not true pepper. There is only one true pepper, and the best one is grown in the Cambodian region of Kampot. If you want to learn its original story, you can do so with us! Did you miss the first part of our pepper revelation? You can read it here.

There is only one true and original pepper. It comes from the fruits of the plant known as black pepper vine, from which black, green, white, and red pepper are obtained. However, the market offers a much wider range of various types of spices labeled as pepper, but they have nothing in common with classic pepper at all. Tastes like pepper, but it is not pepper A well-known example can be Sichuan pepper, also known as fagara. Under this name, you should imagine dried fruits of a Chinese ash species, which have a distinctive aromatic taste. It can be even numbing, so Sichuan pepper is used in small amounts, most often to season poultry. A close relative is sancho pepper, also known as Japanese pepper, which is one of the few dry spices used in Japanese cuisine. A widely known pepper that is actually not pepper is Brazilian pepper, also called pink pepper (mistakenly referred to as red). These are the dried pink berries of a tree from the Anacardiaceae family, growing in long clusters. The pink berry skin is sweet but astringent. The berries are often mixed into various pepper blends, creating an original colorful mosaic. The taste of false pepper can be unpleasantly astringent Pippali, also known as long pepper, are dried fruits of a plant from the peppervine genus, but not black pepper. It is a specific type of spice that smells similar to classic pepper but completely lacks the characteristic pungency and is rather sweet and astringent. It is not very well known here but is widely used as a spice in India. Equally unknown to us may be cubeb pepper. This name refers to the fruits of vines growing in Java, Borneo, or Sumatra. Their peculiarity is that they are almost not cultivated and are therefore collected from wild plants. The fruits, which taste like new spices, are slightly larger than classic pepper. The basic substance of this spice is called cubebin, which is also found in African pepper. This is also known under names such as ashanti or West African tailed pepper. In the regions where it grows, that is in the western, central, and eastern parts of the continent, it is used as a substitute for classic pepper, differing from it by a herbal flavor that is also nowhere near as pungent. Want to continue reading? We have prepared another part for you of the pepper revelations!

Kampot pepper is primarily known for its excellent ability to bring the flavor of prepared dishes to absolute perfection. However, quality pepper can do much more. Thanks to its healing effects, it was a sought-after aid even among ancient doctors, who used it to strengthen the immunity of their patients and treat a wide range of ailments. What are its main health benefits that you can take advantage of? Pepper can be described as a natural body warmer This is mainly due to the substances that cause its pungent taste, especially piperine. It acts as a natural disinfectant for the body, capable of driving out unwanted viruses and bacteria. Therefore, increased doses of pepper are suitable to use when you feel symptoms of a cold and are troubled by a runny nose. Pepper can improve blood circulation in the mucous membranes, which helps to relieve nasal congestion and improve coughing up mucus. Piperine can also support the function of sweat glands, thereby helping the body in its natural fight against illness. Quality pepper is a great aid for proper digestion The essential oils contained in peppercorns affect the taste buds, which causes increased production of digestive juices in the stomach. This helps the stomach handle the ingested food much more easily, and you won’t feel a heavy stomach. In our digestive system, it also has mild disinfectant effects and can help, for example, with bloating. Increased amounts of high-quality pepper are also suitable for people with eating disorders, who may experience a greater appetite thanks to it. Last but not least, pepper can also help people with hypotension, that is, low blood pressure. Pepper warms cold extremities and can be at least a partial supplement to the treatment of these health problems. However, we must not forget that pepper is not a cure-all, and any health issues should always be first consulted with a doctor. Therefore, approach pepper more as a form of prevention, but mainly as a spice that will open up entirely new horizons for you. Don’t believe it? In that case, try the  Kampot from .pepper..field.

Czechs are lovers of pepper – we at .pepper..field have known this for some time. So if your dad spends a lot of time at the grill or maybe has his own smoker, he can probably get quality meat himself best. But what is apparently missing in his equipment? Quality pepper! Why is Kampot pepper the ideal gift for meat lovers?  Enhances the taste of quality meat Kampot white pepper is highly regarded because it opens the taste buds and multiplies good flavors in food – especially when made from quality ingredients. So if you are looking for a gift for a brother who loves grilling, surprise him with one of the gift sets that contains Grinder just right for a man's hand, easy to clean even with demanding use at the grill, and choose his favorite pepper. Black and white pepper – kings of barbecues Did you know there is a huge difference in the use of peppers? After all, you ask us for recommendations every day! We recommend black for pure classics – give it to grandpa, dad, or the boss who doesn’t like changes – black Kampot pepper is more conservative but all the more shocking in its flavor – because it is real pepper! If you want a gift for a meat lover who is not afraid of innovations, experiments, and new flavors, choose white Kampot pepper. It gained great admiration last year from the jury at the For Gastro fair and won the Food of the Year award. Its subtle background taste unobtrusively highlights the best in the food – which only a true gourmet who cherishes every piece of steak from the first visit to his butcher will appreciate. Moreover – if someone in your family is a passionate fisherman, true white pepper is exactly the seasoning they must not miss! Freeze-dried pepper for pepper sauce We were the first in the world to develop the rare freeze-dried Kampot pepper, which authentically tastes like fresh green pepper from the stem as we know it from the Cambodian coast. Freeze-drying wonderfully softens it and gives the salt on the surface a kick. The best Czech chefs use it in reduced pepper sauces that have caused a stir in the gastronomy scene thanks to it! The other types of our fresh peppers are certainly not far behind. For quality meat, you only need quality pepper and a sauce you will never forget for the rest of your life – give equipment for meat lovers this Christmas that will be the final golden touch to their culinary art!

Not all that glitters is gold, so goes the popular proverb, which also applies to peppercorns. At first glance, this shriveled spice may not seem to hide many secrets. However, few know that in earlier times it was a matter of prestige and even the pharaohs themselves enjoyed it. Although today pepper is considered one of the most widespread and commonly used spices in the world, commonly dominating European, Asian, and American cuisines, many of its secrets remain hidden even from chefs. Pepper, for which one might even kill Today, the term "black gold" probably brings oil to mind. However, before the start of its mass extraction, this term referred precisely to pepper, as it contained similarly great wealth. The history of the relationship between humans and black pepper in Asia spans thousands of years. It might seem that pepper arrived on European tables much later, thanks to maritime discoveries made during the 15th century, but traces of pepper found in the nostrils of Pharaoh Ramesses II and notes about pepper in Roman historians' writings suggest that pepper was known on the old continent much earlier. Famous sailors and fearless Italian spice traders merely rediscovered pepper and built their powerful empire centered in Venice on the profits gained from trading it. Newly found trade routes gradually helped reduce the price of this commodity. Until then, crushed peppercorns on dishes represented a luxury that emphasized the host's prestige. However, from the 16th and 17th centuries, pepper ceased to be exceptional and slowly began to appear outside royal palaces and grand castles. Not all pepper is the same – but in ancient times they didn’t really distinguish much Interestingly, pepper also played a role in the discovery of America. Not only did Christopher Columbus believe that, thanks to one of the most important expeditions in human history, he had discovered a new route to India, but when he found a strange red fruit, he simply named it after pepper because of its spicy properties. And as we know, the same term for pepper and hot peppers is still used in some languages today. After all, cayenne pepper has little in common with black pepper since it is actually a crushed variety of chili pepper. From the southern part of India, where the tradition of cultivating pepper originated, it gradually spread to other tropical regions of the world, such as Cambodia, Vietnam, Indonesia, and even crossed the ocean to distant Brazil. Today, pepper accounts for about 20% of the total spice trade, with Vietnam becoming the leading producer. It produces up to one-third of the world's cultivated pepper, exporting most of this production to other countries. The reason is simple: Vietnamese cuisine uses pepper only minimally. Which nation consumes the most pepper annually? A significant portion of Vietnamese production goes to the United States, which, on the other hand, is among the world's largest consumers of pepper. Each year, pepper worth over 650 million dollars, nearly 15 billion crowns, is exported to this country. However, the biggest lovers of the sharp peppery taste are considered to be the inhabitants of Tunisia. They actually have the highest per capita consumption of pepper, specifically over 100 grams per year. The greatest secret of pepper, however, remains its taste, which must be literally experienced on your own taste buds. For example, the one from Kampot defies all the experiences you have had so far with regular pepper and its flavors. Don't believe it? Taste it.

Human culture has given rise to a number of incredible products that stand out for their uniqueness and long-standing tradition. To make it easy to distinguish these products from similar but less quality ones, they are awarded a geographical indication trademark. This trademark also protects the uniqueness of the pepper grown in the Kampot region, which is unrivaled in the world. The trademark works the same way as Champagne in France Thanks to the so-called protected geographical indication, buyers are assured that they hold a product in their hands that will surprise them with its exceptional character, which is largely determined by the geographical area where it was produced. To better understand how this method of product protection works, let's use one of the most famous examples that is protected by a geographical indication. It is Champagne wine, a drink that must not be missing at any significant event. You don't have to be a wine expert to know that Champagne comes from the French province of Champagne-Ardenne. The fertile slopes here are ideal for growing delicate sparkling wine with a specific taste. However, sparkling wines are also grown in other parts of France and even in other parts of the world. Therefore, it was necessary to clearly distinguish for consumers which wine should be labeled as the true Champagne and which is just its distant relative. Olomouc curd cheeses, French wine, and Kampot pepper have a lot in common Besides, on our journey to exceptional products from specific locations, we don't have to go far at all. We have 23 of them right here in the Czech Republic. If you have ever tasted the traditional Wallachian frgál, explored what is hidden between the crispy layers of Hořice wafers, or wrinkled your nose at Olomouc curd cheeses, then you have most likely had the honor of encountering a purely Czech product with a protected geographical indication. Just like the sparkling treasure from France or the matured delicacy from Olomouc, peppercorns grown in the Cambodian Kampot region are also uniquely protected by this trademark worldwide. The location in the south of the country offers exceptional conditions for growing pepper in the form of fertile soil combined with the humid climate coming from the sea and the shadows cast by the peaks of the Bokor Mountains. A national treasure needs to be cared for It is precisely this place that influences the specific taste of the local peppercorn fruits. However, this is not the only difference that distinguishes Kampot pepper from others. A big role in the uniqueness of this spice is also played by the way it is grown, which in the families of local farmers has been passed down from generation to generation for hundreds of years. No mechanization, no pesticides, and only natural fertilizers. Everything here is in maximum harmony with nature and the refined taste of this pepper. And that is exactly the reason why this pepper was granted a  geographical trademark. Thanks to it, no other product can claim to be this specific pepper. No counterfeit that does not come from the picturesque Kampot, does not contain residues of chemical fertilizers and sprays, and whose taste is only a bland imitation of the real original, can deprive you of the unique experience of Kampot pepper. However, the trademark of this pepper also protects the farmers who grew it. It is proof of their diligence and daily determination to fulfill their dreams through sweat and calluses on their hands.

Pepper – the simplest seasoning in the kitchen, but along with salt, the most important. We have found a few spicy facts for you that you might not have known. 1. In the Middle Ages, pepper was extremely rare and even served as currency. 2. Did you know that all the colors of true pepper actually come from one single berry, which is simply harvested at different stages of ripeness? The only true pepper comes from the pepper plant. From it, pepper berries of black, red, and white pepper are gradually harvested and dried at different times. 3. The pepper plant looks like our hop. It is a climbing plant that can reach up to 15 meters in height, can live up to 60 years, and bears fruit after three years. 4. Beware of fake peppers! Pink pepper, commonly available in spice mixes, is indeed nicely colored but grows on the branches of the Brazilian pepper tree, so it is just a poor relative of true pepper. The same goes for cayenne pepper, whose name arose from a mistranslation; it is actually ground chili peppers. 5. Did you know that each color of pepper can noticeably change the taste of your dish and that quality pepper should not be used in more than one color per dish? Each has its specific properties and flavor. 6. Do you guess what happens when you pour pepper into water? When you put the berries into a glass of water, they should sink to the bottom after a few minutes because they are full, heavy, and thus of good quality. Otherwise, the berries are hollow and of poor quality. 7. Did you know that quality pepper is a natural aphrodisiac? Thanks to its blood-circulating effects, it was added along with cinnamon and ginger to support male potency and ignite the right passion. 8. Our ancestors enjoyed pepper already 2,000 years before our era. Its popularity quickly grew, and by the 10th century, pepper was basically the most popular spice. For a long time, it was considered one of the most luxurious goods. Today, almost everyone can afford pepper, but there are many rare types, including Kampot pepper, which are sought-after rarities at a higher price. 9. The largest global producers of pepper are Vietnam, Indonesia, and India. However, here the rule applies that quantity does not mean quality. Peppers contain pesticides, their journey through commodity exchanges is very long, they spend many months on ships, so they often reach our supermarkets already stale and old. This mainly affects the final taste. 10. Quality pepper also brings many health benefits. It is an excellent source of vitamins A, C, E, and K. It also contains calcium, iron, fiber, and manganese. Moreover, it contains components that act anti-inflammatory and antioxidant.

Come with us to Cambodia, where our story was born, giving you the opportunity to taste the unique Kampot pepper, but also helping local farming families for whom pepper plants have been the main source of livelihood for generations. You can read about what this journey looks like in a new article on Forbes.

We invited the famous Italian chef Matteo De Carli to a barbecue – we were interested in how the best actually grill. The result surprised us! Simple combinations, a few quality ingredients, and it was ready in minutes. What did we learn from him? Don’t wait and surprise your guests before the grilling  Before we even heated the grill, Matteo made a five-minute salmon carpaccio with lemon, herbs, and  red Kampot pepper – this completely blew us away and satisfied the first hungry guests for a while. A few quality ingredients are enough  Matteo then began placing an unusual combination on the grill – octopus, juicy chicken steak, large pieces of potatoes, vegetables, and garlic – all seasoned only with quality salt and Kampot pepper. Homemade sauce  Forget store-bought sauces and prepare your own in advance – for example from  freeze-dried Kampot pepper – it’s so great that the ladies even tried it with watermelon; it basically goes with everything for dipping! Matteo reduced it with plum brandy, and the resulting taste was more than surprising. Freshness Meat alone is not enough! Make a fresh salad with strawberries as a base, then place veggie and meat options on top according to the guests’ preferences. Because when you grill simply and with fresh ingredients, you only need one thing – the final flavor, which is the figurative golden dot – for example freshly ground pepper on anything you put on the grill. Combination of flavors  Sweet, salty, sour, bitter – combine flavors, don’t separate them! That’s why a vegetable salad with sweet fruit on top works so well, that’s why guests rave about ice cream unexpectedly sprinkled with  fresh red pepper  – any extra flavor in food elevates it to the next level – don’t be afraid to experiment and you’ll be the chef of all barbecues! Buon Appetito!

Everyone knows pepper, we commonly use it in the kitchen, but have you ever thought that not all pepper is the same? Pepper, like any other ingredient, can have several varieties or qualities. Our Kampot is considered the best in the world, used by chefs from all over the globe who swear by it. David and Klára, our founders, talked much more about it when they were guests on Patricie Strouhalová's interview on Radiožurnál.