Black Pepper from Kampot IGP

Kampot pepper is an exceptional spice available in four colors: black, white, red and green. It stands out for its aromas reminiscent of apple and pear, with a surprising freshness evoking eucalyptus and mint on the palate.  Originally from Cambodia, Kampot pepper is grown in the provinces of Kampot and Kep, benefiting from the Protected Geographical Indication since 2010. It comes from the berries of the tropical vine Piper Nigrum, harvested at different stages of maturity to produce the different colors of pepper.  Each color has distinct characteristics: green pepper is the least spicy, black is strong and subtle, red is medium spicy with lemony notes, and white offers a taste similar to red pepper, with delicate herbal undertones. and undergrowth in addition to citrus.  Kampot pepper contains minerals such as calcium, magnesium, potassium, zinc and iron, as well as polyphenols, vitamins, antioxidants and piperine, giving it various health benefits. It has diuretic and detoxifying properties, promotes digestion and reduces the amount of salt needed, which reduces cardiovascular risks. Piperine can activate endorphin, the feel-good hormone, giving Kampot pepper antidepressant power. Its minty taste guarantees fresh breath and reduces oral acidity.  In cooking, the choice of Kampot pepper color varies depending on the dish. Green pepper is ideal for sauces, stuffings, marinades and tartar cooking, while red pepper is suitable for salads and strong meats. White pepper goes well with delicate dishes like fish and shellfish. Kampot black pepper is the most versatile, suitable for almost all meats, including duck, game, lamb, and fatty fish. It is also used in some desserts.  To fully reveal the flavor of Kampot pepper, it must be crushed before use, by ground or crushed. It is best to cook it to avoid a bitter aftertaste in dishes. When preparing desserts, add it at the last moment to appreciate its complex aroma. The quantity should be underdosed, as too much Kampot pepper can detract from the quality of the dish, and it is best to add as needed to achieve the desired level of potency or spiciness.