Botanical Name: Piper nigrum
Kampot red peppercorns are a rare and highly prized variety of pepper, grown exclusively in the Kampot region of southern Cambodia. Known for their complex flavor profile and exceptional quality, these peppercorns are celebrated by chefs and food enthusiasts around the world. Unlike black pepper, which is harvested when the peppercorns are still green and unripe, red peppercorns are harvested when fully ripe, allowing them to develop a rich sweetness and unique depth of flavor.
The red peppercorns from Kampot are hand-picked at the ripeness peak and sun-dried, intensifying their natural sugars and enhancing their fruity and floral notes. This variety of pepper has a distinctive flavor that combines the spiciness of black pepper with the sweet, fruity complexity of fully ripened berries. The result is a well-balanced, slightly sweet heat with hints of red fruit, citrus, and honey, making Kampot red peppercorns an extraordinary spice that can elevate both savory and sweet dishes.
In terms of culinary applications, Kampot red peppercorns are incredibly versatile. Their bold, fruity flavor makes them a great pairing for red meats, grilled poultry, and seafood, but they also work beautifully in sauces, marinades, and vinaigrettes. The subtle sweetness of the peppercorns allows them to be used in desserts as well, particularly in chocolate-based recipes or fruit compotes, where they add a surprising and delightful spicy kick. Whether used whole, crushed, or freshly ground, Kampot red peppercorns bring an unparalleled depth of flavor to any dish.
Kampot pepper, including the red variety, is grown according to traditional, organic farming practices in the fertile soils of Cambodia’s Kampot province. Farmers use time-honored techniques, without the use of chemical fertilizers or pesticides, to cultivate these peppercorns, ensuring a pure and natural product. The peppercorns are then carefully sorted and selected by hand to maintain the highest quality standards.