Πιπέρι μαύρο Kampot

Kampot black pepper delivers a strong and delicate aroma. Its taste, which can range from intensely spicy to mildly sweet, reveals hints of flower, eucalyptus and mint. This black pepper suits all kind of dishes and distinguishes itself in particular with grilled fish.

Kampot peppers’ specificities come from the mildness of their spice, the freshness and complexity of their aromas and their exceptionnal lingering taste.

Kampot peppercorns from Cambodia carry a strict regional designation, much like Champagne. The black varietal starts out fruity and floral, which gives way to a spicy richness. Kampot pepper is considered the finest peppercorn in the world. Kampot peppercorns are named after their region of production, much in the same way parmesan cheese and champagne are named. They are even the first Cambodian product to receive the French appellation d'origine contrôlée. (Protected geographical indication.)

Cambodia has a storied history of growing fine peppercorns dating back to the 13th century. Traders from Indonesia, Holland, and France have all played major parts in its history. France’s Cambodian colonies and culinary authority popularized this cultivar of peppercorn, especially in the 20th century. French gourmet Auguste Escoffier was quite fond of these particular peppercorns.