Kampot pepper (PGI) black

Ingredient: Piper Nigrum Origin: Cambodia Volumes and net weights: 50ml / 40g /  1.58 oz Description: The Chinese explorer Tchéou Ta Kouan describes the production of pepper in Cambodia as early as the 13th century, but intensive pepper production dates back to the beginning of the Aceh War in Indonesia (1873-1908).& nbsp;The Sultan of Aceh, the historical name of the island of Sumatra, who did not want to leave his wealth to his Dutch enemies, burned his pepper plantations in 1873-1874.& nbsp; Part of the production was then moved to Cambodia in the Kampot region. A few years ago, in 2004, a French expatriate in love with the region decided to bring together farmers who owned a few pepper plants to relaunch production in this region. In 2009, a controlled designation of origin (PGI) was created to protect Kampot Pepper and attest to its unique character. Kampot Pepper is now recognized once again as one of the best peppers in the world. It is a very aromatic pepper with sweet, slightly floral notes. In the mouth it evokes marshmallow and the power develops slowly and at length. Directions for use: Kampot black pepper is mainly used with red meats, oily fish, mackerel, sardines, anchovies, tuna, eel, with tomato sauces, with pizza, vegetables, red cabbage, lentils, chickpeas. Try it with a white cheese like ricotta and a dash of olive oil. Dare to try it in the sweet register, with red fruits in salad or in your jams: strawberries, cherries, figs, apricot and with chocolate desserts.