Red peppercorns from the Kampot region of Cambodia, in resealable packaging.
The origins of the plantations of Kampot red pepper in southern Cambodia date back to the 1800s, but they flourished mainly during the 1950s and 1960s. Unfortunately, all the plantations were abandoned during the Khmer Rouge regime in the 1970s. Following this decline, however, the pepper plantations are now slowly coming back to life, and this extraordinary spice is helping farmers in one of the poorest countries in the world to rebuild a peaceful and economically sustainable future. The berries are picked by hand, one by one, directly from the vine so that only those that have reached full ripeness, turning red, are selected. The drying process takes place naturally in the sun, followed by a brief passage in the oven to complete dehydration quickly and to prevent the enzymatic process that would otherwise turn the berries black. Kampot red pepper has a fragrance and flavour that set it apart from all others, with a pronounced spiciness and a faintly eucalyptus-like aroma.
It is regarded as one of the finest peppers in the world, truly appreciated by enthusiasts and connoisseurs.
Exceptional with red meat, duck breast or baked fish... but always to be added freshly ground, at the very last moment.
