Kampot black, red and white pepper (3× 100 g)

.pepper..field®

· Three 100g packs of Package black, red, and white pepper of the highest quality
· Grown in the Kampot province of Cambodia
· Packed in resealable doypack bags
· Pepper flavor with tones of citrus, fruit, and herbs
· Suitable for both savory and sweet dishes
· Awarded with stars Great Taste

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3× 20 g

3× 50 g

3× 100 g

3× 250 g

€57,95

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The recommended amount per dose is 0.5 g

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Kampot black, red and white pepper (3× 100 g)

€57,95

Origin

Characteristic

Processing

Usage

Package

Awards

Origin

Kampot Pepper is cultivated in the Kampot province located in the very south of Southeast Asian Cambodia.

This is an area that, thanks to its maritime climate and geological conditions, allows local farmers to produce pepper of the highest quality in the world. It is no coincidence that this pepper has gained protected geographical indication, similar to French Champagne.
We purchase pepper from small family farms under direct trade conditions, which guarantee fair compensation for every grower, and we strive to promote this approach among other traders as well.
Thanks to this, by purchasing from us you will gain not only the highest quality pepper but also the certainty that you are buying a sustainable and morally responsible product that helps provide its producers with medical care and education for their children.

Characteristic

Peppers differ from each other in their taste and aroma, which you can hardly find in pepper bought in common supermarkets.

Black pepper releases tones of eucalyptus, camphor, and thyme accompanied by the scent of lime peelafter grinding. These gradually transition into a maritime aroma with developingfruity tones . The dominant aroma ispeach and nectarine

, accompanied by the scent of pine and earthy tones of Cambodian mountain soil full of minerals. The rare red pepper is an explosion offruity tones with a milder pungency . Initially, tones ofrose and rosehip fruit dominate, which then transition into dried cherries. After two to three minutes, the more characteristic scents for Kampot pepper begin to develop, such as citrus fruits, dried tangerines

and the earthier crust of sourdough bread. White pepper is a gentle yet still peppery caress of the taste buds. After grinding, scents ofcamphor, sage, and cedarwood unfold, accompanied by a subtle aroma of nutmeg flower, grapefruits, and other citrus fruits. After several minutes in the mouth, you can sense tones of nutmeg kernel, thyme flower, and lemon balm underpinned by the aroma of cedar and black tea.

Processing

Kampot pepper is divided into three basic colors, which differ in the processing of the peppervine fruits.

In the case of black pepper the grains are harvested when the peppercorns are still green. They are then dried in the intense Cambodian sun, where they gain their characteristic black color and wrinkled surface.

Red pepper is obtained by harvesting fully ripe peppercorns. They ripen to a deep red color and are full of fructose, which gives this type of pepper its unique taste.

White pepper is a specialty obtained from fully ripe red peppercorns. These are then dried in direct sunlight and soaked again to remove the red skin, leaving only the creamy white pepper grain.

Freeze-dried green pepper is obtained by harvesting fragile, still unripe peppercorns. They are not traditionally sun-dried but go through a process called lyophilization. During this process, the grains are dried by freezing, which removes moisture. Added Kampot salt keeps the grains fresh even during transport.

Thanks to careful selection meeting strict quality requirements for pepper exported from Kampot, set by the Kampot Pepper Association, only the best grains are handpicked. They are then vacuum-sealed to preserve quality and freshness during the journey to the Czech Republic, where they are further selected, packed, and delivered right to your table.

Usage

Thanks to the different taste, aroma, and spiciness, the various types of pepper are suitable for different purposes.

Black pepper is a universal spicethat won't go wrong in any dish. However, it is ideal to pair it primarily with dark red meat. It elevates every steak on the grill or pan to perfection, but it also finds its use in classic sauces, soups and goes great with pasta.

. Red pepper, thanks to its fruity character, is the king of cold cuisine. It is suitable for vegetable salads, pairs well with risotto, soups, and don't be afraid to experiment with it in the preparation of sweet desserts or mixed drinks. Rather than with dark meat, combine it with fish or light poultry meat.

White pepper is suitable for light meat. It wonderfully enhances the taste of seafood, pairs well with risotto, creamy soupsand its flavor does not get lost even in combination with good pasta.

The finer you crush Kampot pepper, the more intense the spiciness will be, whereas larger fragments or whole grains lend the dish more specific pepper tones.

Package

Thanks to the materials used and the special bag sealing technology, air and moisture do not reach the pepper.

Thanks to this, the grains retain even after opening the bag the authentic taste and aroma of Kampot pepper. After emptying, you can also upcycle the bags as part of sustainability and continue to use them in a whole range of other ways. We pack the pepper into resealable bags weighing 100 grams. Each Package also includes a brochure that brings you the story of the best pepper in the world and introduces the world of .pepper..field.

Awards

Quality is our top priority, as confirmed not only by the certificates our pepper holds, but also by the awards it receives from global competitions.

Among the most significant is the award given to our pepper within the framework of the Great Taste competition, one of the most prestigious competitions in the world of gastronomy.

However, sustainability is also important to us, which we do not perceive as empty words, as evidenced by the SDG’s award given to truly sustainable and socially responsible projects.