Kampot Pepper – Exquisite & Organic
Kampot pepper is also known as the King of Pepper, from the Piper nigrum family (the same vines produce green, black, red and white peppercorns). Kampot pepper delivers strong yet delicate aromas. Its taste, which can range from intensely spicy to mildly sweet also reveals floral and citrus hints. Kampot pepper has a unique flavour and smell distinguishing it from other types of peppercorns. The hot taste also has slight flavours of eucalyptus and mint. The pepper has an incredible depth of flavour, aroma. The black, red and white all are very distinct from one another in both aroma and taste.
For Kampot pepper, the Geographical Indications book of specifications forbids the use of chemical fertilisers. Fertilisation is applied all year long in different ways: with addition of new soil called ‘virgin soil,’ or the application of cow dung and bat dung. Some producers also produce fertilisers from rice field crabs. Also, replication is done by cuttings in order maintain the use of genuine Kampot pepper vines. Irrigation is paramount to pepper cultivation. Most of the traditional plantations in Kampot are irrigated manually drawing water from dug ponds nearby. This is both manually and water intensive.